banh mi | Delightful-Delicious-Delovely

All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.

Ok – so I posted my Vegan Whole Turkey (seen above) – and the vegans on Facebook lost their collective shit. Despite knowing it was a vegan item – I got blocked & banned & verbally assaulted SAVAGELY. This video below is my response to the “You are not the right kind of vegan” attacks I got from the most self-righteous douchebags ever. I also show you how I reinvented a bunch of random leftovers into and epic Shepherd’s Pie.

Below the video here are the 14 recipes I suggest as potential uses for your holiday leftovers.

Click the image to watch the video.

Thanksgiving Vegan Torta Rustica with Creamed Spinach and Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

Vegan Chicken & Mixed Vegetable Pot Pie

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

Vegan Marinated Chicken Banh Mi Sandwich

Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups

Vegan Chicken Salad Wraps

Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Sweet & Spicy Vegan Island Chicken with Pineapple

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Healthy Vegan Chicken Fricassee with Tarragon

Healthy Vegan Chinese Chicken Salad with Spicy Asian Dressing

Vegan Cold Chicken Piccata Pasta Salad with Asparagus & Spinach

Vegan Firecracker Chicken

Vegan Beef and Vegetable (Shepherd’s Pie) Empanadas

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

This fucker was awesome! There are a few steps to assemble the ingredients but they are all easy. You can make this with any sort of chicken substitute you might like. I am obsessed with Beyond Meat strips. They do not have an overpowering taste & can easily be manipulated & I like the texture, too.

Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.” If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno (and daikon – if you have it. I did not).

If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE. Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

Marinated Chicken Banh Mi Sandwich

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

4 shallots (or 1/2 small onion) – diced

2 TBS fish sauce (vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup vegan mayo

1 lime

3 TBS sriracha

DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve. Put the matchstick veggies in a bowl or jar & cover with the warm water mix. Store in the fridge for at least and hour or two.

For the marinade

Blend all the marinade ingredients & add the chicken to it. Store in the fridge for at least an hour.

For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime. Store in the fridge.

For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno. Set aside.

Heat a frying or grill pan. Treat it with cooking spray or olive oil & cook up the marinated chicken. Set aside.

Scoop the soft part of the bread out & throw it away. Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread. Then layer on some chicken. Then pickled veggies (drained well!) & radish slices. Add sliced cucumber & jalapeno. Add lettuce & cilantro. Add some avocado. Smash it together. Shove it in your face – and feel free to dip it in the extra spicy mayo.

See? What’d I tell you?