Not any kinda wild recipe in the slightest (any quantities listed just indicate a nice ratio to go with the soy curls, but feel free to measure with your heart) — this is a lazy day assembly sandwich. Using, as always, Butler Soy Curls from Organic Planet here in Winnipeg. If you’re a meal prepper, double this recipe and store prepped ingredients separately.
Ingredients:
1 cup Soy Curls
1/2 cucumber, sliced thinly
Pickled carrots/daikon (I used Ocean’s Halo)
Pickled jalapeños
2 tbsp neutral oil for pan frying
1 tbsp chopped frozen lemongrass
Sriracha Mayo (or 1 part sriracha to 1 part mayo)
Lee Kum Kee Vegetarian Hoisin Sauce
Optional: Cilantro, finely chopped
2 sub buns
Soak the soy curls in hot salted water or hot broth. Once rehydrated and plump, squeeze out. Oil up your frying pan and begin frying the soy curls with your lemongrass. Once crispier on the outside, remove from heat, squeeze in hoisin (about 3 tbsp) until it’s just coated.
To assemble, spread on spicy mayo, soy curls, cucumber, cilantro and pickled vegetables.
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