Vegan Banh Mi
- 4 ounces vegan butter
- 2 ounces extra-virgin olive oil
- 1 pound shiitake mushrooms, sliced
- 1 pound cremini mushrooms, sliced
- 2 ounces onion, chopped
- 1 ounce garlic, chopped
- Kosher salt, as needed
- 8 ounces vegan cream cheese
- ½ ounce herbs de Provence
- Zest of 1 lemon
- 2 ounces pistachios, slightly crushed
- 1 vegan sausage, seared and sliced lengthwise
- 1 baguette, split
- Pickled vegetables, recipe follows
- Cilantro leaves
Heat butter and oil in a rondeau on high heat and sear mushrooms, cooking for a few minutes and add onions and garlic. Sauté for a few minutes, season with salt, and reduce to medium heat to cook 7 to 10 more minutes or until mushrooms are tender.
Stir in cream cheese, remove from heat and add herbs de Provence and zest. Transfer to a food processor, pulse to mix but leave mixture somewhat chunky to resemble pate. Stir in pistachios and mix well. Cool and set aside.
To build the banh mi: toast the baguette and then spread the “pâté” on top. Lay the “sausage” on the bottom. Place pickled vegetables on top of the sausage. Top with cilantro, cut sandwich in half and serve. Makes 1 sandwich with pate for additional sandwiches.
To make pickled vegetables: combine 1 ounce julienned English cucumber, ½ ounce julienned carrots, ½ ounce thinly sliced red onion and ½ ounce sliced jalapeno with 4 ounces rice vinegar, 1 teaspoon sugar and kosher salt to taste. Allow to stand 1 hour before serving.
Consulting Chef Jeffrey Schlissel, Veg Eats, Delray Beach, Florida, from Food Fanatics Magazine