Did you know that Bánh Mì is the Vietnamese word for bread? In Vietnamese cuisine, it also refers to a deliciously crusty baguette typically filled with grilled meat, fresh herbs, pickled vegetables and salad. A sensation of flavours and textures, this iconic sandwich has generated a cult following all around the world!
In this recipe, Healthy Luxe has created a vegan-friendly Bánh Mì using Amazonia Tender Jack Smokey BBQ (our Teriyaki flavour would also be delicious!). With its tender, meaty texture and subtle taste, it's the ultimate meat alternative and it's pre-marinated for your convenience! Tender Jack is certified organic, packed with dietary fibre and contains zero artificial ingredients.
She's filled her baguette with cauliflower, grated carrot, salad leaves and sprouts. You could also add some sliced chillies or a drizzle of Sriracha for a hint of heat! If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Jackfruit & Cauliflower Bánh Mì
Lunch & Dinner
1 tbsp olive oil
1 red onion, chopped
1/2 head cauliflower, cut into small florets
1/4 cup filtered water
1 box Amazonia Tender Jack Smokey BBQ
1 carrot, grated
100 grams fresh baby salad leaves, chopped
1 cup fresh sprouts, optional
1 large baguette (choose gluten free as desired)
Gently heat olive oil in heavy based pan over medium heat. Add onion and sautéfor approx. 5 minutes.
Add cauliflower and water, gently mix and cook a further 5 minutes.
Reduce heat, add jackfruit, mix well and use tongs to gently pull jackfruit apart. Cover and cook for 10 minutes.
Cut baguette lengthwise into three portions.
Layer generous serves of salad leaves, grated carrot, sprouts and the jackfruit/cauliflower mix. Serve immediately.