Incogmeato® Plant-Based Breakfast Sausage Banh Mi

Products Used: Incogmeato® Breakfast Sausage Patties
Servings: 1

Ingredients

For the pickled vegetables (Yield: 16 servings)

1 cup Sugar
2 cups Rice wine vinegar
3 cups Water
To taste Salt
2 cups Carrots, julienned
2 cups Radishes, julienned
1/4 cup Ginger, finely julienned
2 ea. Jalapeños, very thinly sliced
2 Tbs. Cilantro stems, minced

For the lemongrass glaze (Yield: 8 servings)

2 stalks Lemongrass
2 Tbs. Garlic, minced
2 Tbs. Extra virgin olive oil
1 cup Sugar
1/2 cup Rice wine vinegar
1/2 cup Soy sauce

For the scrambled tofu seasoning (Yield: 4 servings)

2 Tbs. Nutritional yeast
1 tsp. Granulated garlic
1 tsp. Salt
1/2 tsp. Turmeric
1 ea. Baguette, cut about 6 inches long
2 Tbs. Extra virgin olive oil
2 ea. Incogmeato™ Breakfast Sausage Patties
2 oz. Lemongrass glaze
1/2 container Soft silken tofu
2 tsp. Scrambled tofu seasoning
1/4 cup Banh mi pickled vegetables
5-6 sprigs Cilantro
12-14 ea. Raw cucumber, sliced thin

Recipe Directions

For the pickled vegetables:
1. In a sauce pot, mix the sugar, vinegar, and water. Heat to a boil and season with salt.
2. Meanwhile, prep all of the vegetables and place in a large mixing bowl.
3. Pour the boiling liquid over the vegetables and let cool. Set aside.
For the lemongrass glaze:
1. Remove the outer leaves of the lemongrass and discard.
2. Cut about 5” from the root and reserve, discard the tops.
3. Slice the lemongrass very thin, transfer to a mortar and pestle, and pulverize, about 3-5 minutes.
4. Remove the lemongrass pulp from the mortar and add the garlic, pulverize.
5. Heat a sauce pot with olive oil, then add the lemongrass and garlic. Sauté until fragrant. Add sugar.
6. Heat mixture until the sugar starts to caramelize, then deglaze with vinegar and soy sauce. Reduce the mixture until it has thickened slightly. Let cool.
For the scrambled tofu seasoning:
1. Mix yeast, garlic, salt, and turmeric until thoroughly combined.
For Bahn Mi preparation and build:
1. Heat the baguette in a 400º F oven for about 3 minutes.
2. Heat a skillet with the 2 Tbs. of olive oil and add the Incogmeato® Breakfast Sausage Patties; sear on both sides until browned and crispy. Add the lemongrass glaze and coat both sides of each patty. Remove patties from pan and cut in half.
3. In another skillet, heat the tofu and scrambled tofu seasoning until just warmed through, stirring aggressively until the mixture mimics scrambled egg consistency.
4. Remove baguette from oven and slice in half lengthwise. Onto the bottom half, spoon the scrambled tofu. Shingle the breakfast patties on top of the tofu.
5. Top with pickled vegetables and cilantro. Shingle the cucumber slices so they completely cover the top piece of bread, then place top piece of bread on top of the sandwich.