Vegetarian Banh Mi Bowls
These buns are soft, fluffy & the perfect combination of sweet and savory.
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 | Banh Bao Recipe Helen3 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 | Banh Bao Recipe Helenprep: 10 mins cook: 30 mins total: 40 mins Servings: 4 Yield: 4 bowls
TAG : Vegetarian Banh Mi BowlsWorld Cuisine Recipes, Asian, Vietnamese,
