CRISPY PLANT-BASED CHICK'N BAHN MI SANDWICH
CRISPY PLANT-BASED CHICK'N BAHN MI SANDWICH
Yield Portion Size
8 portions
(1 sandwich)
| 8 ea | |
| 1 cup |
Vegan mayonnaise
|
| 4 tsp | |
| 1 tbsp |
Lime juice
|
| 2 tsp |
Sriracha
|
| 8 |
Bread rolls, split in half lengthwise and toasted
|
| 2 cups |
Pickled vegetables
|
| 1/2 cup |
Fresh cilantro
|
| 1/4 cup |
Thinly sliced, seeded jalapeño peppers
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 86 mg | 9% |
| Carbohydrate | 54 g | 18% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 41 g | 64% |
| Iron | 5 mg | 28% |
| Potassium | 204 mg | 0% |
| Calories | 700 kcal | 35% |
| Sodium | 1897 mg | 79% |
| Protein | 30 g | 59% |
| Polyunsaturated Fat | 1 g | 5% |
| Saturated Fat | 2 g | 12% |
| Sugars | 3 g | 0% |
| Vitamin C | 14 mg | 24% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Combine vegan mayonnaise, soy sauce, lime juice and sriracha in a small bowl.
-
Step 2
Fry chick’n according to package directions. Cut chick’n into 1/2-inch pieces.
-
Step 3
Spread vegan mayonnaise mixture evenly on cut sides of each roll. Top roll bottoms evenly with one chick’n filet, pickled vegetables, cilantro and jalapeños. Top with remaining roll halves.
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