Vegan Avocado Banh-Mi

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Servings:

• Recipe serving size: 1 baguette
• Number of servings: Adjust Reset

Ingredients:

• Toppings:

• ½ cup rice vinegar
• ¼ cup water
• ¼ cup granulated sugar
• 1 cucumber, thinly sliced
• 1 cup carrots, shredded
• 1 ripe, fresh avocado, halved, pitted, peeled and sliced
• 12 oz. portobello mushrooms
• 1 Tbsp. olive oil
• ½ tsp. garlic powder
• ½ tsp. kosher salt

• Avocado Spread:

• 1 ripe, fresh avocado, halved, pitted, peeled and mashed
• 1 Tbsp. scallion, finely chopped
• 1 Tbsp. lime juice
• 1 tsp. hot sauce, such as Sriracha
• 4 baguette rolls
• 1 small jalapeño, seeded and sliced into rounds
• ¼ cup cilantro leaves

Instructions:

1. Toppings:

2. Bring vinegar, water and sugar to a boil in small saucepot and cook until sugar is dissolved to create a pickling brine. Place cucumber, carrots and avocado in a bowl and pour brine over to cover. Let stand 30 minutes.
3. Meanwhile, preheat broiler. Brush portobellos with olive oil and sprinkle with garlic powder and kosher salt. Broil 10 minutes or until tender, turning once. Slice.

1. Avocado Spread:

2. In a separate, bowl combine avocado, scallion, lime juice and hot sauce until blended.
3. Toast rolls under broiler, if desired.
4. Remove avocado and vegetables from brine and discard brine.
5. To assemble, smooth avocado spread on toasted rolls. Arrange portobellos, pickled avocado and vegetables on each roll. Add jalapeño slices and cilantro leaves.