Oumph! Balls Bahn Mi

Oumph! Balls Bahn Mi

Oumph! Balls Bahn Mi

Serves 4


2 long baguettes
1 pack Oumph! Balls
40 g red cabbage
24 slices of cucumber
40 g carrots
8 tbsp sriracha majo
1 fresh chilli
A handful of fresh coriander
100 ml BBQ sauce
4 tbsp rapeseed oil

Pickling brine
100 ml spirit vinegar (12%) or rice vinegar
200 ml granulated sugar
300 ml water

Sriracha mayonnaise :
300 g vegan mayonnaise
Sriracha sauce, to taste



Cut the vegetables in equal sized slices and place them in a bowl. Pour the pickling brine over and mix it all together. Leave to pickle for 2-3 hours, or longer if you have time. Tip: Any left over pickled veggies can be stored in a tightly sealed clean jar in the fridge for a few days.

Sriracha mayonnaise:
Mix a little sriracha sauce in the vegan mayo to taste. Add a little more if you like it hot.

Fry the Oumph! Balls in rapeseed oil. Add the BBQ sauce and stir for less than a minute.

Cut the baguettes in half and cut each piece length wise and warm in the oven. Spread sriracha mayo on each piece, and place the pickled veggies evenly on top. Top with the Oumph! Balls. Garnish with a little chopped or sliced chilli and coriander.

Tuck in!