For the last couple of years, we’ve been trying to eat less meat. One of the places I missed meat most was in sandwiches.

The problem is texture.  Most meat dishes can’t be replicated because the texture isn’t right. During a visit to our eldest in NYC, we walked over the Brooklyn Bridge (God bless you, Hart Crane) then found we were starving. We found a jewelry shop on Grand, I think, which had a Vietnamese takeaway counter in the back. We split an emergency Banh Mi (pork bbq) which was soooo great. 

When we got home, I started experimenting and have now come up with … a Less Ersatz Banh Mi filling. Marinated and elaborately cooked tofu, eggplant, sweet potatoes are fine, but I wanted to remember that Grand Street sandwich with a will. I think I’ve found it.

This is gooey, flavorful, slightly charred and tastes spot on.  I’ll post a pic of the sandwich sometime. Now, I’ll tell you how to make it.  ENJOY. 

This could be the non-meat sandwich the world needs, at least every third Tuesday.

Pickled Root Vegetables

Matchstick-sliced carrots
Matchstick-sliced daikon radish
1 cup water
1 cup vinegar (not balsamic, lighter)
1/4 cup sugar
Tbsp salt.

Matchstick sliced carrots and daikon radish to fill a quart jar. Pour mixture over to cover. Let sit overnight if possible. Perfect for sandwiches and salads.

Vietnamese Pork BBQ Marinade (but on TVP)

2 T brown sugar (dash maple syrup optional)
tsp onion powder (optional)
2 minced garlic cloves (or from 2t to 1T garlic powder}
Tbsp. or more lemon juice or fresh lime juice
1-1.5 Tbsp. Fish sauce
Start with one Tablespoon Smoked Paprika
Salt and pepper
Cornstarch

Mix all well. Add about a cup of TVP. Cover, just, with boiling water and let sit 10 minutes until it absorbs the liquid. Sprinkle up to 1/4 cup cornstarch on top and blend until it clumps a bit.

The cornstarch helps to bind it, so when you ‘brown’ in oil it acts a bit more meaty. Carefully brown and turn until it sticks and chars a bit. Flatten in skillet and turn off and it should cook in slabs.

NOTE: This is the best ground meat substitute I have found. I cook it like this and add to chili, red beans, bean burgers, burritos, whatever. The bomb. So much cheaper and tastier than those ‘crumble’ things you can buy. Make a bunch to freeze in small containers.

Homemade Vietnamese BBQ TVP. Totally worth it.

Make the sandwich.

Crusty French bread
Mayo
Sriracha
Cilantro
Sliced fresh chilies
Cucumber
Pickled veg from above
Vietnamese TVP from above
Fried runny egg (optional)
A napkin.

Toast some crusty French bread, Slather with mayo and sriracha. Top with your ersatz pork, sliced cukes, cilantro, newly made carrot/radish pickles and we love to top it with a runny fried egg. O.M.G.

Earlier, handmade version of this post at margaretdahm.com.