vegan sausage banh mi

Prep time: 15 minutes
Cook time: 34 minutes
Ready in: 49 minutes (plus pickling time)

Serves: 12

Ingredients

• 1/2 cup rice wine vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 2 medium carrots, cut into matchsticks
• 5 large radishes, cut into matchsticks
• 2 jalapeno, seeded and sliced
• 1 1/2 cups mayonnaise
• 5 green onions, thinly sliced
• 4 cloves garlic, finely grated
• kosher salt and freshly ground black pepper, to taste
• 1/4 cup vegetable oil, or refined coconut oil, divided
• 1 (2.5-pound) package jack & annie’s savory breakfast jack sausage patties
• 12 brioche buns, split and toasted
• 1 large English cucumber, cut into matchsticks
• 1 1/2 cups cilantro leaves

Preparation

1. Boil vinegar, water, sugar and salt in a medium saucepan over high heat, about 8 to 10 minutes. Remove from heat and stir in carrots, radishes and jalapeno. Let set at room temperature until cooled. Transfer to a heat-safe, air-tight container. Refrigerate for at least 1 hour.
2. Meanwhile, combine mayonnaise, green onions and garlic in a small bowl. Season with salt and pepper. Set aside.
3. Heat 1 tablespoon of oil in large nonstick skillet over medium-low heat. Working in batches, add jack patties and cook for 3 to 4 minutes per side, until fully heated through. Set aside. Repeat with remaining oil and jack patties.
4. Spread mayonnaise mixture on both sides of buns. Top each bottom bun with a layer of pickled vegetables and 2 jack patties. Top with cucumbers, cilantro and top bun, and serve.