Substitutions: Lime juice: Can be swapped for lemon juice. Seasoned rice vinegar: Swap for plain rice vinegar, apple cider vinegar, or white wine vinegar.
White miso: To keep that umami flavor, swap for soy sauce or tamari. Because soy sauce is saltier, start with 1 tablespoon and add more as needed.
Honey: Swap for maple syrup or agave.
Peanut butter: Can be swapped for almond butter or cashew butter. To make this recipe nut-free, tahini or sunflower seed butter would work well, too!
Garlic cloves: Swap for 1 teaspoon of garlic powder, or you can omit.
Thai chili: Can be swapped for serrano pepper, jalapeno, or 1/4 teaspoon of red pepper flakes.
Ginger: Swap for 1 teaspoon of ground ginger, minced ginger, or you can omit.
Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, or really any oil you like!
All-purpose flour: Can be swapped for King Arthur’s 1:1 Gluten-Free Baking Flour, if needed.
Herbs: I recommend mint and cilantro, but you can truly use any herbs you like to garnish this sandwich
Recipes
Journal
Shopping
