Sprinkles and Sprouts · by Claire | Sprinkles and Sprouts★ 4.9 (45)
Plant-Based Banh Mi Burger
NUTRITION · PER SERVING30M COOK
CAL 36%·PRO 59%
CARBS 63G35% OF CAL
3G FIBER17G SUGAR42G OTHER
FAT 40G50% OF CAL
8G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fusion of banh mi and burger using a plant-based patty topped with quick-pickled vegetables, cilantro, and sriracha mayo on crusty bread. Bright, tangy, and satisfying with optional heat.
mainsandwichdairy freeveganvegetarian
View the full recipe on Sprinkles and Sprouts →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup rice wine vinegar
- ¼ cup white sugar
- pinch salt
- 2 cups tri-color/rainbow cole slaw mix
- ½ cup mayonnaise
- 1 tbsp Sriracha chilli sauce
- 4 plant-based burgers
- 4 crusty bread rolls
- 1 large English cucumber (, peeled into ribbons)
- ½ cup fresh cilantro sprigs
- 1 green chilli (, thinly sliced)
At a glance
PER SERVING · TIME 30M
CAL 36%·PRO 59%
CARBS 63G35% OF CAL
3G FIBER17G SUGAR42G OTHER
FAT 40G50% OF CAL
8G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1224mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 491mg
- Calcium
- 183mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1224MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.