This mushroom bolognese is made with carrots, mushrooms, tomato puree, and spaghetti. The ultimate vegan dinner recipe made in under 30 minutes!
Ingredients for 4 servings
For the carrot & daikon salad:
2 carrots (julienned)
1 cup daikon radish (julienned)
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons rice wine vinegar
2 teaspoons sesame oil
For the chicken & marinade:
4 tablespoons vegetable oil (divided)
2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 teaspoon red pepper flakes
2 teaspoons sugar
2 shallots (peeled)
3 cloves garlic
2 stalks fresh lemongrass (cut into pieces)
2 teaspoons lime zest
6 boneless, skinless chicken thighs (about 1 1/2 pounds, or 675 grams)
To assemble the sandwiches:
1/4 cup mayonnaise
2 teaspoons Sriracha
1 tablespoon lime juice
1 baguette (cut into 4 equal pieces, each cut in half)
1 jalapeño (de-seeded and thinly sliced)
1 cup cilantro