To inspire the summertime meatless dishes, Chef Rich Landau from Food Network’s “Chopped” demonstrated fresh creations that feature MorningStar Farms products while on our show. The chef will chat with festival goers, give cooking demonstrations and offer free samples of dishes at Wawa Welcome America on July 4.
For more information of on MorningStar Farms Products, please visit: www.morningstarfarms.com
Quinoa Burger Banh Mi
A banh mi is a classic Vietnamese sandwich on a baguette that embodies some of the leftover French influence in Vietnam.
1 long French baguette cut into 4 equal pieces then sliced open
1 box of MorningStar Farms® Roasted Garlic & Quinoa burgers, thawed
1 bunch fresh cilantro, washed
2 jalapeno peppers, seeded and sliced
4 scallions, chopped
1 cup daikon radish, peeled and sliced thin
1 cup cucumber, peeled and sliced thin
1 cup vegan mayo
½ cup sriracha hot sauce
1 teaspoon salt
1 Tablespoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon canola or neutral oil
2 teaspoons green curry paste
1) Preheat the oven to 400°F.
2) Put the cucumbers and daikon in a mixing bowl, sprinkle with the salt and vinegar.
3) In another mixing bowl, mix the sriracha with the mayo.
4) Evenly rub the curry paste onto each side of each MorningStar Farms Roasted Garlic & Quinoa burger.
5) Heat a large frying pan with the neutral oil until the oil is warm. Fry the burgers in the oil until crispy (approx 3-4 min each side).
6) Spread about 1-2 tablespoons (according to taste) of the sriracha mayo* on each baguette, then put the burger on next.
7) Drain any liquid from the cucumbers and daikon and lay them on the burger.
8) Next add the jalapeno slices, scallion and cilantro sprigs.
9) Warm each sandwich in the oven for 3 minutes.
*extra sriracha mayo will keep for 10 days