This recipe is adapted from my debut cookbook Vegan Junk Food: now available everywhere around the world.. time to feast!

Pulled Oumph! has just arrived in Australia! It's so bloody easy to use and I have been having a grand time whacking it in everything I can. Try it in these vegan banh mi you can throw together for epic lunches in lockdown (serves 3) 

Oumph!

banh mi

Serves 3.

INGREDIENTS

Spicy Oumph:

• 280g Oumph (1 packet)

• 1.5 tb kecap manis (sweet soy sauce)

• 2 tsp lime juice

• 1 tb oil

• 2 shallots

• 2 cloves garlic

• ½ long red chilli

• 1 tb water

Pickled Veg:

• 1 carrot

• ½ daikon (julienned)

• ¾ cup rice wine vinegar

• 2 tb sugar

• 1 tsp salt

Porcini Mayo:

• ¼ cup mayo

• 1 tsp porcini powder

• ½ teaspoon dijon mustard

To serve:

• 3 Vietnamese baguettes

• 1 bunch coriander

• crushed peanuts

• fried shallots

• green onion

• other half of the chilli

METHOD

• To make the pickled veg, place the carrot & daikon in a jar. Place 1⁄2 cup water in a saucepan, along with the vinegar, sugar and salt and bring to the boil. Once the sugar has dissolved, pour the vinegar mixture into the jar. Set aside for 1 hour to pickle. 

• Make the spicy Oumph by blending shallots, garlic and red chilli to make a paste. Heat the oil in a saucepan over med-low, then add paste for 5 minutes. Mix in Oumph for 2 minutes, then add remaining ingredients, turn the heat down and simmer/stir occasionally for 8 more minutes. Mix together the porcini mayo ingredients.

  Use a bread knife to halve the baguettes most of the way through - lightly toast if you’re in the mood, I like to quickly air-fry the bread - then smear porcini mayo inside. Stuff the prepared Oumph, pickled veg and coriander sprigs inside then add crushed peanuts, shallots and freshly chopped chilli to taste.

• Find Oumph! in the frozen aisle at Woolworths and save this post for a twist to try once you’ve given it a go as it’s ready to heat and eat out of the packet!