Ultimate Veggie Bánh Mì Inspired Sub

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.

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.

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.

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.