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Vegan Bánh Mì with mushrooms
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 297
  • Fat about 7g
  • Carbohydrates about 48g
  • Protein about 10g
This is needed
This is needed for 4 people
Pickled vegetables
  • 1 carrots, cut into sticks
  • 0.33 cucumber, deseeded, cut into sticks
  • 1 dl white wine vinegar
  • 0.5 dl rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp oil
  • 2 garlic clove, finely chopped
  • 1 cm ginger, finely chopped
  • 1 stick lemongrass, core finely chopped
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and all of the juice
  • 400 g oyster mushrooms, caps thinly sliced, stems pulled apart
  • 2 tbsp soy sauce
To fill the baguette
  • 1 baguettes, cut into 4 pieces, sliced open
  • 0.5 bunch coriander, finely chopped
  • 2 tbsp vegan mayonnaise
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And that's how it's done
And that's how it's done
Pickled vegetables
Place the vegetables in an airtight jar. Add the vinegar, sugar and salt, seal the jar, shake until the sugar and salt have dissolved. Leave the vegetables to stand at room temperature for at least 2 hrs. or overnight.
Heat the oil, sauté the ginger, garlic, lemongrass and lime zest. Add the mushrooms and cook for approx. 5 mins. Pour in the soy sauce and lime juice, bring to the boil, then simmer for approx. 2 mins. Place in a bowl and allow to cool slightly.
To fill the baguette
Spread one side of the baguette with mayonnaise, fill with the pickled vegetables, mushrooms and coriander.