Veggie Bánh Mì Inspired Sub
with Meat-Free Balls, Handcut Chips, Sriracha Mayo and Zingy Lime Slaw
Looking for a taste of everyday luxury? This Veggie Bánh Mì Inspired Sub is our best ever version, with premium ingredients for an extra special vegetarian twist on a classic recipe. Bánh mì demonstrates the strong influence of French colonialism on Vietnamese cuisine, recognisable through ingredients such as baguettes and pâté.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 bunch(es)
Coriander
½ unit(s)
Lime
1 unit(s)
Baby Cucumber
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
15 grams
Ginger, Garlic & Lemongrass Puree
64 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sriracha Sauce
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
120 grams
Coleslaw Mix
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
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.
When everything's ready, spread the sriracha mayonnaise over the ciabatta lids.
Top the bases with the cooked meat-free balls, cucumber and salad leaves, then sandwich shut with the ciabatta lids.
Toss any remaining cucumber ribbons through the slaw. Serve the slaw and chips on the side.
Enjoy!
