Vegan bahn mi
Chef
Jocelyn Gan
Hospital
NYU Lagone Health
Prep time
30 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
16-20 small, medium watermelon radishes
1 1/2 cups white vinegar
1 cup water
2 teaspoons kosher salt
2 tablespoons honey
2 teaspoons yellow mustard seeds
4 teaspoons coriander seeds
1/2 teaspoon chili flakes
6 tablespoons coconut oil
2 teaspoons kosher salt
8 cups whole cashews
4 tablespoons extra virgin olive oil
2 cups coconut-cashew butter
8 oz pickled watermelon radish
1 cup cilantro leaves
2 whole cucumbers, sliced 1/8 inch
2 whole ficelle loaves
1 1/2 cups white vinegar
1 cup water
2 teaspoons kosher salt
2 tablespoons honey
2 teaspoons yellow mustard seeds
4 teaspoons coriander seeds
1/2 teaspoon chili flakes
6 tablespoons coconut oil
2 teaspoons kosher salt
8 cups whole cashews
4 tablespoons extra virgin olive oil
2 cups coconut-cashew butter
8 oz pickled watermelon radish
1 cup cilantro leaves
2 whole cucumbers, sliced 1/8 inch
2 whole ficelle loaves
preparation
Instructions
1. In a sauté pan over low heat, toast the coriander seeds for 3 to 5 minutes. Continue to stir and allow the aromas to develop. Remove from heat, transfer from the hot pan, and combine with other spices. Slice radish 1/8 inch thick. A French or Japanese mandolin is preferable for even cuts, but a chef’s knife is okay. Add the vinegar, water, salt, honey, and spices to a small saucepan and bring to a boil. Pour over sliced radish and allow them to cool fully at room temperature. Refrigerate.
2. Preheat the oven to 300°F and line a sheet pan with parchment paper. Spread the cashews evenly over a sheet pan and toast for 10 to 12 minutes at 300°F. Give the cashews a stir and toast for an additional 5 minutes. Keep a careful eye to not develop any dark spots on the nuts. An even dark tan color is optimal, allowing the oils to activate and flavors develop. Remove the nuts and allow cooling on a separate pan to prevent excessive carryover. Add cashews, oils, and salt to the blender, and begin to incorporate at slow speed. Keep some larger chunks similar to a grocery store “natural chunky peanut butter” style. It adds texture and crunch to the sandwich.
3. Slice the baguette or ficelle down the middle in half. Slice your cucumbers. Spread a nice thick layer of coconut cashew butter on the bottom half of the bread. Layer cucumber on top. Layer pickled radish on top of the cucumber and garnish with cilantro.
2. Preheat the oven to 300°F and line a sheet pan with parchment paper. Spread the cashews evenly over a sheet pan and toast for 10 to 12 minutes at 300°F. Give the cashews a stir and toast for an additional 5 minutes. Keep a careful eye to not develop any dark spots on the nuts. An even dark tan color is optimal, allowing the oils to activate and flavors develop. Remove the nuts and allow cooling on a separate pan to prevent excessive carryover. Add cashews, oils, and salt to the blender, and begin to incorporate at slow speed. Keep some larger chunks similar to a grocery store “natural chunky peanut butter” style. It adds texture and crunch to the sandwich.
3. Slice the baguette or ficelle down the middle in half. Slice your cucumbers. Spread a nice thick layer of coconut cashew butter on the bottom half of the bread. Layer cucumber on top. Layer pickled radish on top of the cucumber and garnish with cilantro.
