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Vegan Meatball Banh Mi

Cilantro and Citronella
  • minutes
  • Serves

INGREDIENTS

12

Button mushrooms

1

Carrot, medium

1

large bunch Cilantro

1

Cucumber, small

3 cloves

Garlic

1/2

Green pepper

1 1/2 cups

Lentils, cooked

1

Onion, small

2 tsp

Oregano

10

Radishes, red

1/4 cup

Vegetable

1 tbsp

Balsamic vinegar

1

Carrot and radish pickle

1

For the carrot and radish pickle

1

For the sriracha mayonnaise

1

Soy sauce

1

Sriracha mayonnaise

1 tbsp

Sriracha or other hot sauce

1/4 tsp

Fennel seeds

1/4 tsp

Nutmeg

1 tsp

Paprika, sweet

1/4 tsp

Pepper

1 tsp

Red pepper flakes or chili powder

1 1/4 tsp

Salt

1 tbsp

Sugar

1 tbsp

Oil

1/4 cup

Olive oil

3 tbsp

Rice or white wine vinegar

1/2 cup

Walnuts

1

Baguette

3/4 cup

Breadcrumbs

1

Meatballs, Vegan

2 tbsp

Red wine

3 tablespoons aquafaba (the liquid from a can of garbanzo beans)

!For the vegan meatball banh mi