This recipe is pretty loosely based on a traditional Vietnamese bánh mi sandwich, but it has all the right stuff in all the right places. The mixture of the crunchy pickled veggies, tangy and creamy sauce (you have two to choose from!) and hearty cauliflower and chickpea patty on a chewy bagel is a total win for your taste buds.

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Bánh Mi Bagels With Chickpea Cauliflower Patties [Vegan]

Ingredients

Bagels:
  • Sesame seed bagels (store bought or homemade)
  • Chickpea and cauliflower patties (recipe follows)
  • Pickled carrots and cabbage (recipe follows)
  • Sriracha yogurt or spicy vegan mayo (recipes follow)
  • Cucumber, sliced
  • Radishes, cut to half moons
  • Plenty of Thai basil (or regular basil)
Chickpea and Cauliflower Patties:
  • 1 tablespoon ground flax seeds plus 2 tablespoons water
  • 1 can chickpeas (save liquid for the mayo)
  • 1 small cauliflower, cut into florets and steamed or boiled soft
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 onion, diced
  • Zest of one lime
  • 2 teaspoons fresh ginger, minced
  • 2 garlic cloves, minced
  • Salt, to taste
  • 2–3 teaspoons Sriracha sauce (to taste)
  • About 1 cup rolled oats, divided in halves
  • 2 tablespoons wheat flour
Sriracha Yogurt:
  • About 3/4 cup soy yogurt
  • 2 teaspoons lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon powdered mustard
  • 1/2 teaspoon powdered garlic
  • 1-2 teaspoons Sriracha sauce (to taste)
Spicy Mayo:
  • 3 tablespoons aquafaba (liquid from chickpea can)
  • 2 teaspoons lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon powdered mustard
  • 1/2 teaspoon powdered garlic
  • Pinch of salt
  • Neutral tasting vegetable oil, as needed
Pickled Carrots and Cabbage:
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 4 carrots, julienned
  • Piece of cabbage, thinly sliced
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Preparation

To Make the Patties:
  1. Mix ground flax and water and set aside. Steam or boil cauliflower florets soft. Process cauliflower, chickpeas, onion, all spices, basil and 1/2 cup rolled oats into a smooth paste in a food processor or with an immersion blender. Mix in flaxseed mixture, 1/2 cup rolled oats and wheat flour. Divide chickpea mass into eight patties and set them into fridge to firm.
  2. Preheat oven to 347°F. Prepare a baking tray with parchment paper and oil it lightly. Set patties on the parchment paper and bake 15-20 minutes. Note that patties will firm more as they cool.
To Make the Sriracha Yogurt:
  1. Mix all ingredients together.
To Make the Spicy Mayo:
  1. Put all the ingredients except oil in a bowl and whip them with handheld mixer until foamy. Start pouring oil slowly to mixture while constantly whisking.
To Make the Pickled Veggies:
  1. Prepare carrots and cabbage. Heat sugar, water and vinegar in a small saucepan until the sugar has dissolved. Pour hot pickling brine over veggies and mix. Put into fridge and let marinate at least half an hour.
To Assemble Bagels:
  1. Halve bagels and stuff them with chickpea patties, pickled and fresh vegetables and a healthy dose of Sriracha yogurt or spicy mayo. Serve with additional Sriracha.


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