Bánh mì vegan sandwich: pickled daikon

When I was in Toronto over the holidays we were 2 blocks away from the best Vietnamese sandwich place, I went there every day and picked a couple up. Who can argue with a delicious $1.75 sandwich?  Being back home is nice but I miss the perks of city living.

With all the left over seitan, that I made on my last post, I decided to try and recreate them. I learned how to make pickled daikon when I was working in the restaurants. I have a jar in my fridge!

What you  need:

buns or baguette
grated carrot
fresh cilantro
mushroom ( not necessary, but I love'm)
seitan- sliced
onion- sliced
vegan mayo
pickled daikon 

Vinaigrette 

4 tbsp tamari
4 tbsp canola oil
2 tbsp maple syrup
2 tsp dulse flakes
1/4 tsp sesame oil
pinch of chilies

Combine all ingredients into a mason jar and shake.

Saute the seitan with the onions and mushrooms. 
Assemble sandwich style



To make pickled daikon: peel and chop daikon into sticks. Make a solution of 1 to 1 vinegar/sugar. Blend until dissolved. Fit as much of the daikon into mason jar and pour the vinegar over. 
Keep in the fridge