A dish full of flavor! Packed with fun flavors like cilantro, pickled veggies, and seasoned Beyond Beef Plant Based Ground, it will be a new favorite!
Ingredients:
Cucumber and Jalapeno Pickles:
- 1/2 c. rice wine vinegar
- 1/2 c. water
- 1/3 c. sugar
- 1 1/2 tsp. salt
- 2 cucumbers, very thinly sliced
- 1 large jalapeno, finely minced
Beef Mixture:
- 1 package Beyond Beef Plant Based Ground
- 1/2 tsp. each garlic powder, ginger powder, and crushed red pepper
- 1 c. shredded carrot
- 1 c. shredded cabbage
- 2 Tbsp. soy sauce
- 2 Tbsp. sugar
Sandwich Toppings:
- 1 unsliced loaf of Weaver Street Market bread of your choice
- Chef’s Choice: your choice mayo, butter, or substitute
- 1/2 c. cilantro leaves
To Make Pickles:
1) In a heavy bottomed pot combine vinegar, water, sugar and salt. Bring to a boil.
2) Remove from heat and stir in cucumber slices and jalapeno. Cover with a cloth or paper towel and allow to sit for 10 minutes.
3) Remove cucumbers and jalapenos from brine and place in a jar or bowl. Pour just enough cooking liquid over pickles to cover and then discard remaining cooking liquid.
4) Refrigerate.
To Make Beef:
1) In a sauté pan over medium heat brown the Beyond Beef, pressing with the spatula to break up any clumps until cooked through.
2) Add spices, carrot, cabbage, soy sauce, and sugar to the pan and cook, stirring, until liquids have reduced and veggies are tender crisp.
3) Set aside and let cool slightly.
To Compile Sandwich:
1) While “beef” mixture is cooling – cut loaf of bread in half and pull some of the interior bread out of the bottom half to create a well for toppings.
2) Spread inside of both halves of bread with your choice of mayo, butter, or a substitute.
3) Spoon “beef” mixture into well in bread until filled.
4) Top “beef” mixture with pickled cucumbers and cilantro leaves.
5) Place top piece of bread back on top and cut wedges or lengths of sandwich to serve.