'Chicken' Banh Mi

• 2 baguettes
• 4 tbsp Praise Vegan Mayo
• Red chilli, sliced
• 1/2 a cucumber, thinly sliced lengthways
• 1/2 cup spring onion, sliced
• Sprigs of Coriander

Pickled Carrot

• 1 carrot, julienned
• 2 tbsp sugar
• 4 tbsp white vinegar
• 3 tbsp warm water

Lemongrass 'chicken'

• 1 tsp vegetable oil
• 1 packet Plantry Chicken-Style
• Original Strips
• 2 tbsp sugar
• 1 tsp minced garlic
• 1 tsp minced ginger
• 2 tsp minced lemongrass
• 2 tbsp soy sauce
• 1 tbsp lime juice

1. To make the pickled carrot: Dissolve sugar in the vinegar and warm water. Submerge the carrot in the liquid and let stand for at least an hour.
2. To make the lemongrass 'chicken': In a small bowl, whisk the sugar, garlic, ginger, lemongrass, soy sauce and lime juice until sugar is dissolved.
3. Heat the vegetable oil in a pan on medium-high heat and fry the Plantry Chicken-Style Original Strips until golden. Add in the sauce and cook until sticky and fragrant.
4. To assemble the sandwich, toast the baguettes lightly in the oven then slice down the middle. Spread mayonnaise on both sides of the baguette, top with drained pickled carrots, lemongrass 'chicken', cucumber, spring onion, coriander and chilli.