Plant-Based chicken Bahn Mi

Barmy Bánh Mì

2
17 mins

Chunky chicken and fresh, crunchy veg, smothered in a zingy sauce and packed into a crunchy baguette. Top tier taste.

Ingredients

  • 2 vegan baguettes
  • 2 Meatless Farm Chicken Breasts
  • 120g of grated carrot
  • 1/2 a cucumber, ribboned
  • 80ml of white vinegar
  • 30g caster sugar
  • Salt to taste
  • 30ml of vegan sweet chilli mayo
  • A couple of sprigs of fresh coriander

Method

  1. Combine the vinegar, sugar and salt in a bowl and stir until the sugar dissolves. Stir in the carrots and leave for 15 minutes.
  2. Add oil to a non-stick pan on a medium heat, add your Meatless Farm Chicken Breasts and cook for 13 minutes, turn regularly.
  3. Toast the baguettes in the oven to make them warm with a slight crunch.
  4. Spread the vegan sweet chilli mayo to both sides of the toasted baguette.
  5. Slice the Meatless Farm Chicken Breasts and add a layer across the length of the baguette.
  6. Drain the carrots and add on top of the chicken along with cucumber ribbons and the fresh coriander.

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