Ingredients
6tbspneutral oil,such as canola or vegetable
6tbspsoy sauce
2largestalks lemongrass,bruised and cut into ½ inch pieces
3clovesgarlic,crushed
1lime juiced
¼cuprice wine vinegar
2largesweet potatoes,cut into ⅛ inch thick planks
2cupscanola oil,for frying
1½cupsall purpose flour,divided
1tspkosher salt
2cupslager beer
1cuprice wine vinegar
½cupwater
2tbspsugar
1tspkosher salt
2largecarrots,cut into matchsticks
½mediumred onion,thinly sliced
1lbcremini mushroom,cleaned and stemmed
2tbspolive oil
¼mediumred onion,minced
2clovesgarlic,minced
1freshginger,peeled and minced
2tspvegan worcestershire
1tbspsoy sauce
⅓cupvegan mayonnaise
1tspchipotle powder
¼mediumpurple cabbage,thinly sliced
½tspkosher salt
1lime juice
4French rolls,(6 inch), split lengthwise and toasted
½English cucumber,peeled into ribbons
1largeavocado,thinly sliced
1jalapeño,thinly sliced
1cupfresh cilantro,washed and large stems removed
Preparation
In a wide, shallow dish, whisk together the oil, soy sauce, lemongrass, garlic, lime juice, and rice wine vinegar. Add the sweet potatoes to the marinade and toss to coat.
Cover the dish with plastic wrap and marinate the sweet potatoes in the refrigerator for 1 to 2 hours.
In a small pan, combine the rice wine vinegar, water, sugar, and salt. Bring to a low simmer over medium-high heat, stirring until the sugar is dissolved.
Add the carrots and onion to 2 separate medium bowls. Pour half of the pickle brine into each bowl.
Cover each bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes, or overnight. The longer the vegetables pickle, the deeper the color of the red onions and the stronger the flavor of both will be.
Add the mushrooms to a food processor and pulse until finely chopped.
In a medium skillet, heat the olive oil over medium heat. When the oil is shimmering, add the red onion and garlic and sauté for 2–3 minutes, until fragrant.
Add the mushrooms and cook for 5 to 8 minutes, until most of the moisture has been released and they begin to brown. Add the ginger, vegan Worcestershire sauce, and soy sauce.
Cook for 1 to 2 minutes, until the liquid, is fully absorbed and beginning to caramelize. Remove the pan from the heat and let cool for 5 to10 minutes.
Return the mushroom mixture to the food processor and process for 20 to 30 seconds until nearly smooth. Set aside until ready to assemble the sandwiches.
In a large, high-walled skillet, heat the canola oil over medium-high heat until it reaches 375 degrees F.
While the oil is heating, prepare the beer batter: In a shallow dish with a lip, whisk together the 1 cup flour, the salt, and beer until smooth. Add the remaining ½ cup flour to a separate shallow dish.
When the oil is hot, begin dredging the sweet potatoes. Working one plank at a time, remove the sweet potato from the marinade, letting any excess drip off. Lightly dredge in the flour, then coat in the beer batter.
Immediately drop the sweet potato plank into the hot oil. Fry in batches of 2 or 3 planks for 2 to 3 minutes, flipping halfway through, until golden brown. Drain on a wire rack or paper towel-lined baking sheet. Let cool slightly.
In a small bowl, mix together the mayonnaise and chipotle powder.
In a medium bowl, toss the cabbage with salt and lime juice.
Assemble the sandwiches: Spread 2 tablespoons of the mushroom pâté onto the bottom of a toasted French roll. Top with cucumber ribbons and 3 to 4 slices of avocado.
Add 1 to 2 sweet potato planks, then top with jalapeño, pickled carrots and onions, cabbage slaw, and cilantro. Spread chipotle mayonnaise on the top half of the roll, then close the sandwich.
Enjoy!
