This delicious vegan sandwich combines 2 crowd favorites... Banh Mi & Sloppy Joe's! It's truly incredible & is such an easy way to have a delicious, unique meal.
Combine the water, sugar, vinegar, & salt in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
Place the shaved ribbons of daikon and carrots into a pickling jar or tight glass container then pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all daikon and carrots.
Leave the jar at room temperature for 3 to 4 hours, then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.
Add your coconut oil to a skillet over medium heat. Once warm, add in your vegan ground beef. Once the beef gets browned slightly, add in your soy sauce, vinegar, lime juice, sriracha, and agave. You shouldn't need any additional salt, because of the soy sauce. Cook until its thickened up a bit, about 2 minutes.
Mix all ingredients together in a bowl until well combined. Adjust the level of sriracha to your liking.
Take your bun halves, and cover each generously with your aioli. Then add in a hefty amount of sloppy Joe mix, a handful of your pickled daikon & carrots (shaken of any excess brine first), and then toppings of your choice! I usually add fresh cucumber slices / ribbons, a lot of fresh cilantro, and fresh jalapeño slices.