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Thai Biscuit Mini Sandwiches with Quick Pickled Vegetables and Garlic Aioli
GO DAIRY FREE15Ingredients
32Minutes
110Calories
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Ingredients
US|METRIC
8 SERVINGS
- 8 slices cucumber
- 1/3 cup carrots (shredded or grated)
- 2 tsp. rice wine vinegar (or vegan fish sauce, sold as “vegetarian” in Asian markets)
- 3 Tbsp. vegan mayonnaise
- 1/8 tsp. garlic powder
- 3 Tbsp. buttery spread (dairy-free, divided)
- 1 cup wheat flour (all-purpose or white-)
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1 Tbsp. shortening (or coconut oil, solid)
- 1 Tbsp. Thai red curry paste (prepared)
- 1 tsp. rice wine vinegar (or vegan fish sauce, sold as “vegetarian” in Asian markets)
- 8 fresh basil leaves (minced* + 8 whole leaves)
- 1/3 cup creamer (So Delicious Dairy Free Original Coconut Milk)
- 1/3 cup onions (caramelized, or 8 2-inch grilled tofu squares, optional)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3g15% |
| Trans Fat0g |
| Cholesterol10mg3% |
| Sodium160mg7% |
| Potassium120mg3% |
| Protein2g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber2g8% |
| Sugars<1g |
| Vitamin A15% |
| Vitamin C4% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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