When I Took a Bite of This Banh Mi, It Was Full of Impressions 100% Plant-based Banh Mi & Vegan Pate

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Plant-based Pate

1 tbsp cooking oil
1 large onion, diced
3 cloves garlic, chopped
1 lb shiitake mushrooms or baby portobello mushrooms, roughly sliced
4 tbsp cognac, optional
1 cup vegetable stock
Handful fresh thyme or 1 to 2 tsp dried thyme
3 tbsp soy sauce
1 cup pine nuts, walnuts or pecan
2 oz red beet, roughly chopped
Coconut butter or plant-based butter
Salt & pepper

Banh Mi

For Lemongrass Tofu
12 oz extra firm tofu, sliced into 1/4” thick squares
1 large lemongrass, chopped (approximately 4 tbsp)
1 Thai chili, chopped
2 cloves garlic, chopped
1 tsp salt
1/4 tsp msg, optional
1/2 tsp black pepper
2 tbsp cooking oil divided half

For Banh Mi Sandwich
4 Vietnamese Baguettes or 8 to 9” sandwich roll or ciabatta
Plant-based garlic aioli or mayonnaise (I like Follow Your Heart brand)
Plant-based pate
Seasoning sauce, Maggie sauce or aminos
Cucumber slices (l like to use Persian or English cucumber)
Serrano or jalapeno slices
Pickled carrot & radish
Fried shallot

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