Vegan Meatball Bahn Mi

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Serves: 4

These vegan bahn mi sandwiches are made with cannellini bean meatballs, tangy veggie relish, scallions, cilantro and hot jalapeno peppers.

Ingredients

For the Vegan Meatballs

1 tbsp. olive oil
1 small onion, quartered
3 garlic cloves
1-14 oz. can or 1¾ cups cooked cannellinin beans, drained and rinsed
1 cup panko
¼ cup fresh basil
1 tbsp. soy sauce
1 tsp. Asian chili paste
¼ tsp. black pepper

For the Relish

3 tbsp. water
2 tbsp. rice vinegar
1 tbsp. agave
½ tsp. sesame oil
⅓ cup julienne cut carrots (about 1-2)
⅓ cup julienne cut cucumber
⅓ cup julienne cut daikon radish

For the Sandwiches

4-6 inch sandwich rolls, sliced open
vegan mayo
1 jalapeno pepper, sliced
2 tbsp. chopped fresh cilantro
2 scallions, chopped

Instructions
Make the Vegan Meatballs

Preheat oven to 400º. Coat baking sheet with oil.
Place garlic and onion into food processor bowl. Pulse a few times until coarsely chopped.
Add beans, panko, basil, soy sauce, chili paste and pepper. Pulse again until blended, stopping to scrape down sides of bowl as needed. Roll into 1 inch balls (about 20).
Arrange on baking sheet. Bake 30 minutes, turning 1-2 times to ensure even baking.

Make the Relish

In medium bowl, whisk together water, vinegar, agave and sesame oil. Add carrot, cucumber and daikon. Stir to blend.

Assemble the Sandwiches

Slather rolls with mayo and stuff with meatballs. Top with relish, jalapenos, cilantro and scallions.

Notes
You can make the relish a day ahead of time. Totally not necessary, but it will give the veggies a chance to soak up the flavors.

From connoisseurusveg.com