Open-Face Vegan Banh Mi Sandwiches

Name: Open-Face Vegan Banh Mi Sandwiches
Total time: 55 min
Ingredients: 1 medium zucchini, quartered lengthwise, seeded, and cut into matchsticks (1¾ cups); 1 medium yellow squash, quartered lengthwise, seeded, and cut into matchsticks (1¾ cups); 1 cup matchstick-cut carrots; 1 small red onion, quartered and sliced; ½ cup thinly sliced or matchstick-cut daikon radish; 1 fresh jalapeño chile, seeded and thinly sliced; ⅓ cup brown rice vinegar; 1 tablespoon pure cane sugar; ⅛ teaspoon sea salt; 1½ 15-oz. cans no-salt-added Great Northern beans, rinsed and drained (2 ¼ cups); ½ cup chopped fresh cilantro; 1 to 2 teaspoons sriracha sauce; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; 1 12-oz. whole grain baguette, split and partially hollowed out; ⅓ cup soaked raw cashews, well drained; 1 tablespoon lime juice; ⅓ to ½ cup unsweetened, unflavored plant-based milk

www.forksoverknives.com

These vegan bahn mi sandwiches feature marinated veggies, a spicy bean spread, and a creamy cashew-cilantro sauce. Dig in!

View full recipe on www.forksoverknives.com

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Ingredients

1 medium zucchini, quartered lengthwise, seeded, and cut into matchsticks (1¾ cups)
1 medium yellow squash, quartered lengthwise, seeded, and cut into matchsticks (1¾ cups)
1 cup matchstick-cut carrots
1 small red onion, quartered and sliced
½ cup thinly sliced or matchstick-cut daikon radish
1 fresh jalapeño chile, seeded and thinly sliced
⅓ cup brown rice vinegar
1 tablespoon pure cane sugar
⅛ teaspoon sea salt
1½ 15-oz. cans no-salt-added Great Northern beans, rinsed and drained (2 ¼ cups)
½ cup chopped fresh cilantro
1 to 2 teaspoons sriracha sauce
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 12-oz. whole grain baguette, split and partially hollowed out
⅓ cup soaked raw cashews, well drained
1 tablespoon lime juice
⅓ to ½ cup unsweetened, unflavored plant-based milk