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Ultimate Veggie Bánh Mì Inspired Sub
Ultimate Veggie Bánh Mì Inspired Sub

Ultimate Veggie Bánh Mì Inspired Sub

with Meat-Free Balls, Handcut Chips, Sriracha Mayo and Zingy Lime Slaw

Looking for a taste of everyday luxury? This Ultimate Veggie Bánh Mì Inspired Sub is our best ever version, with premium ingredients for an extra special vegetarian twist on a classic recipe. Bánh mì demonstrates the strong influence of France on Vietnamese cuisine, recognisable through ingredients such as baguettes and pâté.

Tags:
Veggie
New
Allergens:
Soja
Egg
Senf
Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 bunch(es)

Coriander

½ unit(s)

Lime

1 unit(s)

Baby Cucumber

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soja May contain traces of: Glutenhaltiges Getreide)

15 grams

Ginger, Garlic & Lemongrass Puree

64 grams

Mayonnaise

(Contains: Egg, Senf)

15 grams

Sriracha Sauce

2 unit(s)

Ciabatta

(Contains: Gluten)

120 grams

Coleslaw Mix

20 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Pickle

Nutritional information

Energy (kJ)3174 kJ
Energy (kcal)759 kcal
Fat28.5 g
of which saturates6.9 g
Carbohydrate104.5 g
of which sugars13.7 g
Protein26.1 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Peeler
Medium Bowl
Large Bowl
Small Bowl
Serrated Knife

Instructions

Start the Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Prep Time
2

Roughly chop the coriander (stalks and all). Zest and halve the lime.

Trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.

In a medium bowl, combine half the lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.

In another medium bowl, combine the sugar for the pickle (see pantry for amount) and the remaining lime juice. Season with salt and pepper, then add the cucumber. Mix together well, then set aside to pickle.

Roll Up
3

Break up the plant-based burgers into a large bowl and combine with the ginger, garlic & lemongrass puree and the lime zest. Season with salt and pepper.

Using your hands, shape into balls, 5 per person.

Bake the Balls
4

Place the meat-free balls onto a lined baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins. IMPORTANT: Ensure they're piping hot throughout.

In a small bowl, combine the mayonnaise and sriracha. Season with salt and pepper. Set aside.

Finishing Touches
5

Halve the ciabatta.

When the meatballs are almost ready, toast the ciabatta halves in your toaster until lightly golden.

Add the coleslaw mix and coriander to the bowl with the lime dressing. Toss together until evenly coated. 

Assemble and Serve
6

When everything's ready, spread the sriracha mayonnaise over the ciabatta lids.

Top the bases with the cooked meat-free balls, cucumber and salad leaves, then sandwich shut with the ciabatta lids.

Toss any remaining cucumber ribbons through the slaw. Serve the slaw and chips on the side.

Enjoy!

Meal right image

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