CRISPY PLANT-BASED CHICK'N BAHN MI SANDWICH
CRISPY PLANT-BASED CHICK'N BAHN MI SANDWICH
Yield:
- 8 portions
Portion Size:
1 sandwich
Ingredients
| 8 ea | |
|
Vegan mayonnaise
|
1 cup |
|
La Choy® Soy Sauce 4
|
4 tsp |
|
Lime juice
|
1 tbsp |
|
Sriracha
|
2 tsp |
|
Bread rolls, split in half lengthwise and toasted
|
8 |
|
Pickled vegetables
|
2 cups |
|
Fresh cilantro
|
1/2 cup |
|
Thinly sliced, seeded jalapeño peppers
|
1/4 cup |
Preparation
Combine vegan mayonnaise, soy sauce, lime juice and sriracha in a small bowl.
Fry chick’n according to package directions. Cut chick’n into 1/2-inch pieces.
Spread vegan mayonnaise mixture evenly on cut sides of each roll. Top roll bottoms evenly with one chick’n filet, pickled vegetables, cilantro and jalapeños. Top with remaining roll halves.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 86 mg | 9% |
| Carbohydrate | 54 g | 18% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 41 g | 64% |
| Iron | 5 mg | 28% |
| Potassium | 204 mg | 0% |
| Calories | 700 kcal | 35% |
| Sodium | 1897 mg | 79% |
| Protein | 30 g | 59% |
| Polyunsaturated Fat | 1 g | 5% |
| Saturated Fat | 2 g | 12% |
| Sugars | 3 g | 0% |
| Dietary Fiber | 2 g | 10% |
| Vitamin C | 14 mg | 24% |
| Vitamin A | 2221 iu | 44% |
Percent Daily Values are based on a 2,000 calorie diet