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Vegan banh mi with lemongrass meatballs

Savory Vegan Banh Mi with Lemongrass Meatballs Bliss

A delectable Vegan Banh Mi with Lemongrass Meatballs, infusing authentic Vietnamese flavors into a comforting sandwich experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Pickling Time 15 minutes
Total Time 1 hour
Servings: 4 sandwiches
Course: Lunch
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 medium Aubergine (Eggplant) Roasted for sweetness
  • 400 grams Tofu Firm tofu preferred
  • 2 stalks Lemongrass Finely chopped
For the Quick Pickles
  • 1 medium Cucumber Thinly sliced
  • 0.5 cup Vinegar White or rice vinegar
  • 1 tablespoon Sugar Adjust sweetness to taste
  • 1 teaspoon Salt Enhances flavor
For the Assembly
  • 4 pieces Baguette Choose gluten-free if needed
  • 0.5 cup Sriracha Mayo Adjust heat level to taste
  • Fresh Herbs Optional, such as cilantro or mint

Equipment

  • Baking Sheet
  • mixing bowl
  • Pan

Method
 

Preparation
  1. Mash the aubergine until smooth, then crumble the tofu and mix with the aubergine, lemongrass, and seasonings.
  2. Shape the mixture into small meatballs, about the size of a golf ball.
  3. Cook meatballs by baking at 375°F for 25-30 minutes or frying until golden brown.
  4. Thinly slice the cucumbers and mix with vinegar, sugar, and salt; let sit for at least 15 minutes.
  5. Slice the baguette and layer with meatballs, quick pickles, and Sriracha mayo.
  6. Serve warm, garnished with fresh herbs if desired.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 600mgPotassium: 350mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Consider adding sliced jalapeños for extra heat. For optimal flavor, make quick pickles fresh each time you serve.

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