Flexible Banh Mi Grill

Ingredients

Pickled veggies

• 1 small unpeeled English cucumber, thinly shaved lengthwise
• 1/2 red onion, thinly sliced
• 1/2 cup (125 mL) matchstick-cut carrots
• 1/2 cup (125 mL) rice vinegar
• 1/2 cup (125 mL) water
• 1 Tbsp (15 mL) granulated raw sugar
• 1/4 tsp (1 mL) sea salt
• 1/4 tsp (1 mL) crushed dried red chilies

Flexible banh mi

• 1/2 cup (125 mL) water
• 1/4 cup (60 mL) lime juice
• 2 Tbsp (30 mL) honey
• 4 garlic cloves, smashed and minced
• 1 tsp (5 mL) grated fresh gingerroot or gingerroot paste
• 1/4 tsp (1 mL) sea salt
• 1/4 tsp (1 mL) crushed dried red chilies
• 2 - 6 oz (170 g) pkgs plain tempeh
• 1 lb (450 g) boneless, skinless organic
• chicken breasts, lightly pounded
• Toasted crusty rolls (optional)
• Leafy lettuce (optional)
• 1 bunch cilantro, separated into leaves
• 2 serrano peppers, seeded and thinly sliced into rounds

Spicy mayo

• 1/3 cup (80 mL) mayonnaise, vegan or olive oil-based
• 2 Tbsp (30 mL) milk or nondairy substitute
• 1 Tbsp (15 mL) lime juice
• 2 tsp (10 mL) Sriracha chili sauce
• 1/4 tsp (1 mL) Chinese five-spice powder