Thanks to Robin Robertson’s Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen, the classic Vietnamese bánh mì gets a delicious plant-based twist with hoisin-glazed tofu, creamy vegan mayo, and loads of fresh, crunchy vegetables. We’re pairing these flavorful sandwiches with a tall glass of lychee lemonade and thick-cut black pepper potato chips for a bold, satisfying lunch.

This post was originally published on VegNews.com.