Vegan 'Pulled Pork' and Black Bean Banh Mi
 
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Discover a quick and delicious recipe for Vegan 'Pulled Pork' and Black Bean Banh Mi, my take on the Vietnamese sandwich traditionally made with meat. Ready in 35 minutes this is a crowd pleaser for any occasion.
Author:
Recipe type: Vegan
Cuisine: Vietnamese
Serves: 6
Ingredients
  • 2 ripe avocados
  • 6 tsp kimchi (optional)
  • Juice of 1 lime
  • ½ cup rice vinegar
  • 2 Tbsp runny honey
  • ¼ cup water
  • ½ red cabbage, grated
  • 3 carrots, grated
  • 1 red onion, thinly sliced
  • ¼ cup radish (optional)
  • 3 green chillies, finely chopped (optional)
  • 1 large pinch dried red chilli flakes (optional)
  • salt for seasoning
  • Fresh chopped coriander leaves
  • Enough fresh baguettes to make the sandwiches
  • For the 'pulled pork':
  • 1 tsp cooking oil
  • 2 Tbsp BBQ spices (I use store bought)
  • 400 g tin black beans (optional)
  • 2 x 280 g tin young green jackfruit in brine (do not use sweetened). You buy this from any Asian supermarket
  • 4-5 Tbsp BBQ sauce (I use store bought)
Instructions
  1. Mash the avocado with a fork and add lime juice. Store in the fridge until needed.
  2. To a pot add the rice vinegar, water and runny honey and bring to the boil until the honey is dissolved. Remove from the heat
  3. Add the cabbage, carrot, onion, radish (optional) and green chillies (optional) to a large, non reactive bowl and pour the dressing over the top. Leave to sit for 30 minutes. If you like, instead of chopping the vegetables yourself you can use a 500 g bag of slaw mix from the supermarket and add a chopped onion to it. Ensure that it does not have mayonnaise already mixed into it as you will not be using the mayonnaise.
  4. Make the Vegan BBQ Flavoured Pulled Pork.
  5. Meanwhile, drain the cabbage salad so that all of the liquid is removed and season with salt. Mix in the dried chillies (optional)
  6. Warm the baguette and slice in half or a third (depending on how large you want it).
  7. Smother each side of the baguette with avocado then top with the 'pork' and bean mixture and some coleslaw and top with coriander. I like to add a tablespoon of kimchi to the sandwich at this point.
  8. Close the baguette.
  9. Serve straight away.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/vegan-banh-mi/