Vietnamese-Style Mushroom Bánh Mì
In this plant-based twist on the classic Vietnamese sandwich, you'll fill ciabatta rolls with sticky-sweet caramelised mushrooms, zingy veg and coriander. A little different, but just as delicious! All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp
Slice your cucumber into discs
Slice each individual cucumber disc into matchsticks
Top, tail and grate your carrot[s] (no need to peel!)
Top, tail and slice your radishes (as finely as you can)
Add the cucumber matchsticks, grated carrot and radishes to a large bowl with your rice vinegar and a generous pinch of salt
Stir it all together and set aside to pickle – this is your zingy veg
Combine your mayo with your sriracha (can't handle the heat? Go easy!) in a separate bowl – this is your spicy mayo
Slice your flat white mushrooms finely
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat
Once hot, add the sliced mushrooms and cook for 3 min on each side or until tender and caramelised
Tip: Try not to stir the mushrooms too much as this will stop them from caramelising
Meanwhile, slice your green chilli[es] finely
Chop your coriander finely, including the stalks
Put your ciabatta[s] in the oven for 3-4 min or until crusty and warmed through
Once the mushrooms have caramelised, reduce the heat to medium and add your soy sauce and agave to the pan
Cook for 1-2 min further, turning the mushrooms to coat them fully in the sauce – these are your sticky mushrooms
Carefully cut the warmed ciabatta[s] in half
Spread the ciabatta with some spicy mayo, then top with the sticky mushrooms, a handful of zingy veg, the chopped coriander and some sliced chilli (can't handle the heat? Go easy!) – this is your mushroom bánh mì
Serve the mushroom bánh mì with the chips and remaining zingy veg to the side and garnish with any remaining chopped coriander and sliced chilli (not a fan of spice? Just add a little!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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