Top chefs. Plant-based recipes.
For the home cook.

Pulled Oumph! Sub with Kimchi

A quick sandwich that leans on veggie-forward Pulled Oumph! and easy pantry items to get a flavor-packed meal in 15 minutes.

This is a lunch-worthy meal with a preparation that is quick and low-mess. We lean on Pulled Oumph! for that braised-all-day flavor in a sub and pantry shortcuts you should not be afraid to take, like mayo, Sriracha, crispy onions, and store-bought kimchi.

Pulled Oumph! Sub with Kimchi

5 mins to prep
15 mins to cook
Yields 4
Vegan

Ingredients

  • 2 packages Pulled Oumph!, frozen
  • 1/4 cup 60 milliliters plant-based mayonnaise
  • 1 tablespoon Sriracha
  • 1 teaspoon sunflower oil
  • 2 large baguettes (about 24 inches long), sliced lengthwise, quartered, and cut-side toasted
  • 1 cup 200 grams store-bought vegan kimchi (see Chef’s Notes)
  • 1/2 cup 30 grams crispy onions or shallots (optional)
  • 1 ounce 30 grams fresh cilantro (about 25 sprigs)

Preparation

  1. 1
    In a small bowl, stir mayonnaise and Sriracha. Set aside.
  2. 2
    In a medium frying pan over medium heat, heat oil until hot and add Pulled Oumph! Cook for 5-6 minutes, stirring occasionally. Add 1-2 teaspoons of water if it starts to stick and burn.
  3. 3
    Spread one side of each baguette with Sriracha mayo and top with Pulled Oumph!, kimchi, crispy onions, and cilantro.

Chef's Notes

Feel free to replace the Sriracha mayo with a shop-bought vegan spicy mayonnaise. If you can’t find vegan kimchi (regular kimchi may contain anchovies or shrimp), make a speedy alternative:  thinly shred 1/8 head fresh red or white cabbage with a sharp knife or mandoline, toss with juice of 1/2 lemon and 1/2 teaspoon red chilli flakes, and salt to taste.