(re)Deconstructed Vietnamese Ba'hn M'i Salad Sandwiches - Recipe #90

I follow a number of vegan bloggers. One of my favorites (until she switched over to Facebook posting only) was Happy Healthy Long Life written by a medical librarian. Her recipes are no-oil added vegan ones, though sometimes I have the bad habit of adding the meat back in. While I've made most of this recipe numerous times, this was the first time that I actually did the vegan option instead of just adding BBQ pork. The regular recipe gained Trent-approval (as well as my own, though it was better the first time than as lunch the next day - I think that was due to an after-taste in the soy crumbles which was not present when they were still hot and smothered in sauce and veggies). We also really do like bread, so instead of deconstructing these, we did serve the toppings on a baguette.

Deconstructed Vietnamese Ba'hn M'i Salad Sandwiches

• 8 oz. of seitan (ground crumble style) or extra-firm tofu, pressed & thinly sliced or soy crumbles or thinly sliced baked tofu (or use BBQ pork for the non-vegan version)
• 2 cloves garlic, minced
• 1 1/2 t. grated fresh ginger
• 3 T. soy sauce, divided
• 2 T. hoisin sauce
• 2 t. sriracha
• 1 t. sugar (I always omit this - hoisin sauce is sweet enough for me as it is)
• 2 T. seasoned or plain rice wine vinegar
• 3 t. finely shredded cabbage
• 1 lg. carrot, shredded
• 1/2 English cucumber, peeled & chopped
• 1 c. fresh cilantro leaves
• 1/4 c. minced green onions
• 1/2 baguette, cut in half & sliced into 4 serving slices.

Preheat large skillet over medium heat. Add 2 T. vegetable broth or water to keep protein from sticking (note: skip this step if you are using pork). Add seitan or other option and cook until browned on both sides, about 4 minutes or less per side. Add small amounts of additional broth or water to deglaze pan and prevent sticking as needed.

Add garlic and ginger and cook until fragrant, 1 minute longer. Splash with 1 T. of the soy sauce. Set aside and cool.

In small bowl, combine remaining soy sauce with the hoisin, sriracha, sugar and vinegar, stirring well to blend. Set aside.

Spread shredded cabbage on a large platter, sprinkle evenly with vegetables. Arrange seitan on the top.

Serve with sliced baguettes and pass the dressing to spoon on top of the salad. It's a bit messy no matter how you eat it!