#pickledveggies

This Vegan Banh Mi is a delicious twist on the classic Vietnamese sandwich, featuring crispy peanut crusted tofu, pickled vegetables, fresh cilantro, and spicy sriracha. It's packed with flavor and makes a satisfying meal for lunch or dinner.

Ingredients: 1 block of firm tofu, pressed and sliced into thin strips. 1/2 cup peanuts, crushed. 1/4 cup soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1/2 teaspoon garlic powder. 1/2 teaspoon ginger powder. Baguette or bread rolls. Pickled vegetables carrots, daikon radish, cucumber. Fresh cilantro. Vegan mayo. Sriracha sauce.

Instructions: Turn on the oven and heat it up to 400F 200C. Add soy sauce, rice vinegar, maple syrup, sesame oil, garlic powder, and ginger powder to a bowl. Crush the peanuts and mix them together. Put the tofu strips on a baking sheet that has been lined with parchment paper. Cover them with the peanut mixture. Tofu should be baked for 20 to 25 minutes, and it should be flipped over halfway through. Toast the baguette or bread rolls after cutting them in half. On one side of the bread, put vegan mayo. On the other side, put sriracha. On top of the bread, put the peanut-crusted tofu, pickled vegetables, and cilantro. Add more sriracha sauce to the Vegan Banh Mi when you serve it.

Prep Time: 15 minutes

Cook Time: 25 minutes

Elevate your BBQ experience with these quick pickled onions, adding a burst of flavor and a touch of smokiness. Perfect for Paleo, AIP, and Whole30 diets.

Ingredients: 1 large red onion, thinly sliced. 1 cup apple cider vinegar. 1/2 cup water. 1 tablespoon honey optional for non-AIP. 1 teaspoon sea salt. 1/2 teaspoon ground black pepper omit for AIP. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried oregano.

Instructions: In a small saucepan, combine apple cider vinegar, water, honey if using, and sea salt. Bring to a boil, stirring until the salt and honey are dissolved. Remove the saucepan from heat and let the liquid cool for a few minutes. Place the thinly sliced red onions in a glass jar or bowl. Add smoked paprika, garlic powder, onion powder, and dried oregano to the liquid, stirring well to combine. Pour the liquid mixture over the sliced red onions, ensuring they are fully submerged. Allow the onions to cool to room temperature, then cover and refrigerate for at least 30 minutes. For best results, let them marinate for a few hours or overnight. Once pickled, the onions are ready to serve. Use them as a flavorful topping for your favorite BBQ dishes! Enjoy the tangy and smoky flavor of these quick pickled onions on your Paleo, AIP, or Whole30 BBQ creations.

Prep Time: 10 minutes

Cook Time: 5 minutes

These ginger pickled carrots are a zesty and crunchy addition to salads, sandwiches, or as a flavorful side dish. The combination of rice vinegar, ginger, and maple syrup creates a delicious balance of sweet and tangy flavors.

Ingredients: 4 large carrots, julienned. 1 cup rice vinegar. 1/2 cup water. 1/4 cup maple syrup. 2 tablespoons grated ginger. 1 teaspoon salt.

Instructions: In a saucepan, combine rice vinegar, water, maple syrup, grated ginger, and salt. Bring the mixture to a boil, stirring until salt and maple syrup are dissolved. Add julienned carrots to the boiling mixture and cook for 1 minute. Remove from heat and let it cool to room temperature. Transfer the pickled carrots and liquid to a glass jar, cover tightly, and refrigerate for at least 2 hours before serving.

Prep Time: 15 minutes

Cook Time: 5 minutes