Mushroom Tempura Banh Mi
with Pickled Veggies, Carrot Fries, and Sriracha Mayo
Mushroom Tempura Banh Mi
Crispy mushroom tempura tucked into a banh mi with tangy pickled veggies, carrot fries, and spicy sriracha mayo for a bold, crunchy sandwich.
Ingredients
For 2 servings
- 8 ounce Button Mushrooms
- 12 ounce Carrots
- ¼ ounce Cilantro
- 2 unit Demi-Baguette
- 1 unit Jalapeño
- 2 tablespoon Mayonnaise
- 1 unit Persian Cucumber
- 2 tablespoon Sour Cream
- 2 teaspoon Sriracha
- 82 g Tempura Mix
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- Pepper
- Salt
- ½ teaspoon Sugar
- 1 teaspoon Vegetable Oil
Asian
PDF
DifficultyEasy
Total Time45m
Calories820
Protein17g
Carbs95g
Fat33g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
For egg-free or dairy-free needs, swap the mayo-sour cream spread for a vegan mayo or dairy-free yogurt. For gluten-free, use GF bread and a gluten-free batter mix, and choose a soy-free hot sauce if needed.
What to serve with it
Serve with a crisp green salad or extra crunchy slaw to balance the rich, spicy sandwich. Chilled iced tea, sparkling water with lime, or a light lager also fits the bold pickled flavors.
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