This recipe is adapted from my debut cookbook Vegan Junk Food: now available everywhere around the world.. time to feast!
Pulled Oumph! has just arrived in Australia! It's so bloody easy to use and I have been having a grand time whacking it in everything I can. Try it in these vegan banh mi you can throw together for epic lunches in lockdown (serves 3)
Oumph!
banh mi
Serves 3.
INGREDIENTS
Spicy Oumph:
280g Oumph (1 packet)
1.5 tb kecap manis (sweet soy sauce)
2 tsp lime juice
1 tb oil
2 shallots
2 cloves garlic
½ long red chilli
1 tb water
Pickled Veg:
1 carrot
½ daikon (julienned)
¾ cup rice wine vinegar
2 tb sugar
1 tsp salt
Porcini Mayo:
¼ cup mayo
1 tsp porcini powder
½ teaspoon dijon mustard
To serve:
3 Vietnamese baguettes
1 bunch coriander
crushed peanuts
fried shallots
green onion
other half of the chilli
METHOD
To make the pickled veg, place the carrot & daikon in a jar. Place 1⁄2 cup water in a saucepan, along with the vinegar, sugar and salt and bring to the boil. Once the sugar has dissolved, pour the vinegar mixture into the jar. Set aside for 1 hour to pickle.
Make the spicy Oumph by blending shallots, garlic and red chilli to make a paste. Heat the oil in a saucepan over med-low, then add paste for 5 minutes. Mix in Oumph for 2 minutes, then add remaining ingredients, turn the heat down and simmer/stir occasionally for 8 more minutes. Mix together the porcini mayo ingredients.
Use a bread knife to halve the baguettes most of the way through - lightly toast if you’re in the mood, I like to quickly air-fry the bread - then smear porcini mayo inside. Stuff the prepared Oumph, pickled veg and coriander sprigs inside then add crushed peanuts, shallots and freshly chopped chilli to taste.
Find Oumph! in the frozen aisle at Woolworths and save this post for a twist to try once you’ve given it a go as it’s ready to heat and eat out of the packet!