Vegan Chik'n Banh Mi

• Sesame Seed Buns (either 2 or 3 depending how many sandwiches you’re making)
• 1 package of Alpha Foods Crispy Chik’n Patties
• Cucumber, sliced
• 1 jalapeno, sliced
• Large handful of cilantro

Pickled Daikon & Carrots

• ¼ large daikon radish
• 1 large carrot
• 1 cup hot water
• 1 cup white vinegar
• 1 tbsp salt
• 2 tbsp sugar

Sriracha Scallion Aioli

• ½ cup vegan mayonnaise
• 4 tbsp sriracha (adjust to your liking)
• Small pinch of salt
• 1 tbsp rice vinegar
• ¼ cup scallions, chopped

1. Start with the Pickled Daikon and Carrots. With a vegetable peeler, peel your carrot and daikon, and then peel into full-length “ribbons”. Cut the ribbons in half lengthwise and add to a bowl.
2. Add your hot water over the vegetables, then your vinegar, salt, and sugar. Mix well to combine, cover with a lid or foil, and let sit on the counter for at least 20 minutes
3. Next, mix your Sriracha Scallion Aioli ingredients in a bowl until well combined. Adjust sriracha to your liking. Keep covered in the fridge until ready to use.
4. Cook your Alpha Foods Crispy Chik’n Patties according to the package instructions.
5. While they cook, cut your sesame buns in half and toast them if you desire.
6. Once the Chik’n Patties are cooked, build your sandwich: layer some aioli on the bottom bun, then cucumber slices, jalapeno slices (to your liking), a chik’n patty, then some of the pickled daikon and carrot ribbons, fresh cilantro, more aioli and top it off with your top bun. Try it with 2 Crispy Chik’n Patties for a double-layered sandwich.

All the chik’n taste, but no chickens harmed in this tasty meal. Enjoy!