Vegetarian Banh Mi Bowls
Grilling is applied in the traditional banh mi recipes, as it gives the meat a smoky taste.
Recipe Summary Vegetarian Banh Mi Bowls
This vegetarian bowl version of the beloved Vietnamese banh mi sandwich gets its protein from quinoa and has a kick from a spicy vegetarian mayo sauce.Ingredients | Traditional Banh Mi Recipe3 quarts water½ (14 ounce) package boil-in-bag brown rice1 quart water¼ (12 ounce) package boil-in-bag quinoa1 cucumber, thinly sliced2 carrots, thinly sliced, or more to taste6 radishes, thinly sliced, or more to taste½ cup rice vinegar¼ cup water¼ cup white sugar1 tablespoon sesame oil1 teaspoon salt½ cup egg-free mayonnaise2 tablespoons sriracha sauce½ cup chopped peanuts½ cup chopped cilantroDirectionsPour 3 quarts water into a saucepan and add boil-in-bag rice packets. Bring to a boil. Cook, uncovered, 8 to 10 minutes. Remove bag using a fork and drain. Pour cooked rice into a bowl.Pour 1 quart water into a saucepan and add boil-in-bag quinoa packet. Bring to a boil. Cook, uncovered, about 10 minutes. Remove bag using a fork and drain. Pour cooked quinoa into a bowl.Place cucumber, carrots, and radishes into a bowl. Combine vinegar, 1/4 cup water, sugar, sesame oil, and salt in a small saucepan and bring to a boil. Pour mixture over the vegetables in the bowl. Let stand 20 minutes, then drain.While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.Add 1 cup cooked rice and 1/2 cup cooked quinoa to each of 4 bowls. Divide sriracha mayonnaise evenly between the bowls, drizzling over the rice and quinoa. Layer pickled vegetables on top and add 2 tablespoons each of the chopped peanuts and cilantro.I used 1 packet of boil-in-bag quinoa (1/4 of a box) and 2 packets of boil-in-bag brown rice (1/2 of a box).Info | Traditional Banh Mi Recipeprep: 10 mins cook: 30 mins total: 40 mins Servings: 4 Yield: 4 bowls
TAG : Vegetarian Banh Mi BowlsWorld Cuisine Recipes, Asian, Vietnamese,
