Plant-Based Luncheon Croissants
PREPARATION
- Slice/Shred the carrots & daikon using a mandolin.
- Soak in vinegar for a few hours or overnight to pickle.
- Slice yumeat and pan-sear in a pan until golden brown.
- Slice open the croissant half-way.
- Add sliced yumeat, pickled veges and chilli padi.
