Name: Vegan Banh Mi with Lemongrass Meatballs
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 6 servings
Ingredients: 12 cm cucumber (english, julienned (discard watery core)); 1 null carrot (medium, or 5 radishes, thinly sliced); 120 ml rice vinegar (unseasoned); 4 tbsp sugar (or maple syrup, adjust to taste); 1 tsp salt; 250 g aubergine (1 large eggplant); 3 stalks lemongrass (bashed and chopped aromatic cores); 2 cloves garlic cloves (small, peeled); 1.5 tsp sambal oelek (or sriracha, adjust to taste); 2 null spring onions (small); 15 g fresh coriander; 0.5 tsp toasted sesame oil; 2 tsp ginger (finely grated); 1 tsp sugar; 0.5 tsp black pepper (black or white); 1 tsp fine salt (adjust to taste); 250 g firm tofu (pressed); 3 tsp psyllium husk (optional); 30 g rice flour (or other flour); 30 ml rice bran oil (high smoke point oil, for frying); 1 null baguette (crusty, cut into 12 cm / 5 inch sections); 6 tbsp vegan mayonnaise; 15 ml sriracha (adjust to taste)

Instructions

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1

For the pickles, julienne english cucumber (12 cm) (discard the watery core) and carrot (1 medium) or, if using radishes (5), slice them thinly.
2

In a pot, combine rice vinegar (120 ml) with the same volume of [water] (a891e176-e227-4c8d-9a42-a71d1c86b976), most of the sugar (4 tbsp) and salt (1 tsp). Bring to a gentle simmer, stirring until the sugar dissolves. Taste and adjust.
3

Remove the pickling liquid from heat and add the prepared vegetables. Let them pickle while preparing the meatballs.
4

Preheat your oven to 200° C / 390° F and line a baking tray with parchment paper.
5

Cut aubergine (250 g) into 1.5 cm / 0.6 inch thick slices and arrange on the baking tray. Bake for minutes (25) until soft, flipping halfway through. Allow to cool completely.
6

Bash lemongrass (3 stalks) with a rolling pin. Remove tough outer layers and finely chop the aromatic cores. Add to a food processor with the cooled aubergine and all remaining meatball ingredients except firm tofu (250 g). Process until minced, then transfer to a mixing bowl.
7

Roughly tear the firm tofu (250 g) and blitz until a coarse, uniform mixture. Add to the aubergine mixture.
8

Mix in psyllium husk (3 tsp) (if using) and rice flour (30 g). Start with 0.25 cup flour and add more if the mixture is too wet after chilling. Refrigerate the mixture for at least minutes (60).
9

Once chilled, squeeze portions of the mixture in your palm and roll into 20 g / 0.75 oz balls. Add more flour if too wet, but sparingly if baking.
10

Fry meatballs in hot rice bran oil (30 ml) until browned, or bake on a lightly oiled tray at 180° C / 355° F for [25-30 minutes], flipping halfway.
11

Cut baguette (1 crusty) in half lengthwise and toast the insides on a hot griddle or under a broiler.
12

Combine vegan mayonnaise (6 tbsp) with sriracha (15 ml), adjusting to your taste.
13

Spread the sriracha mayo inside the baguette sections. Fill with pickles, warm meatballs, and plenty of [fresh coriander] (2b75dfc6-e59a-4696-98d7-52bd78cf9035).