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Vegan Banh Meatball with Tangy Herb Slaw

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 6 minutes

Ingredients

  • 1 package (14 oz.) plant-based vegan sausage (4 links)
  • ½ cup Nakano® Seasoned Rice Vinegar
  • 2 teaspoons sambal oelek (Asian chili garlic sauce), plus additional for serving
  • ½ small seedless cucumber, shaved into ribbons
  • 1/3 cup shredded carrots
  • 1 small fresh chile, thinly sliced
  • ¼ coarsely chopped fresh cilantro
  • 1 toasted French baguette, cut into four 6-inch sections, split
  • Fresh mint or basil leaves

Directions

  1. Break each sausage into 3 pieces. Shape into 12 (½  inch) meatballs. Heat nonstick skillet lightly sprayed with cooking spray on medium-high heat. Cook meatballs in batches for 5-6 min., turning on all sides until browned.
  2. Combine vinegar, sambal, vegetables and cilantro in medium bowl. Gently remove insides from baguette pieces. Fill each piece with 3 meatballs and some of the vegetable mixture. Serve topped with mint or basil leaves and additional sambal.

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