Horizons Vegan Banh Mi Sliders

Horizons Vegan Banh Mi Sliders - When we sat down with chef Rich Landau of Horizons, we knew what to expect: incredibly current, creative, fresh, full and layered flavors in food that just so happens to be vegan. The only thing we didn’t know is how exactly we’d be tickled. If you don’t know Rich and Horizons, you need to get yourself an education. Rich is a pioneer in the vegan scene, but is also breaking ground among the top chefs ever in America, earning the historic distinction of being the first chef honored to cook a full vegan menu for the James Beard House. That’s why we were so excited when Rich accepted our invitation to create a burger for National Hamburger Month.

Full Disclosure: I am a recovering (relapsed?) vegetarian that is currently considering the transition back to plates of beans and grains, greens and roasted tomatoes. See, the problem that I have is the same one that inspired Rich’s culinary journey into ethical food. Vegetarian food at restaurants is usually so very bland, utilitarian and lacking in character. Rich didn’t choose not to eat meat because of his disgust for flavor, in fact he still is inspired by meat dishes that he encounters during weekly discovery at local restaurants. He and his wife pastry chef Kate Jacoby are always devouring new food knowledge and encouraging one another to push flavor and creativity further. He certainly flexed his culinary muscles for us with his Seitan Banh Mi Sliders.

The sandwich starts with seitan made especially for the restaurant by Ray’s Seitan, which the chef infuses with lemongrass and kafir lime stock and red chili. The seitan is browned on a flat-top grill before being ground and formed into burger patties. After griddling the burger, it’s topped with a pickled diakon slaw made with carrot, green chili, cilantro and scallions with a bit of rice-wine vinegar. The burger is served on baguette rounds spread with vegan sriracha-infused mayonnaise and a bit of cumin oil.

Together the sharp spice of Sriracha and fresh green chili, the sweet of lemongrass and cilantro, the crunch and oil brought by the grilled Seitan, the tangy daikon slaw and my “carnivorous” ripping into the chewy homemade baguette left me grinning that food smile from the first bite. In my mind I’m not eating vegan food, and I’m not necessarily eating a burger: I’m eating a delicious flavor and texture combination that I wish there were more of (perhaps it’s the free glutamates/Umami in Seitan?). In essence, my reaction is exactly what Rich is going for, as evidenced with his proclamation that “it’s all about reaching out to the mainstream. I want the suit and tie wearing, motorcycle riding, family raising, aspiring, thriving community to eat these ingredients and enjoy fresh food.” While everything that goes into Horizon’s food is ethical, environmental and healthy – none of it works unless the food is this dang good.

The Banh Mi Sliders will appear on the weekday, weather permitting Happy Hour menu which starts Tuesday, 5/18, served between 5-6 pm outside and are an absolute bargain at $4 for two. We expect this to become one of Philly’s staple happy hour foods. Go here. Eat this. Expand your horizons with some food that does no harm and tastes so fine. With meals this delicious, I could definitely look past meat again, even with all the ridiculous meaty treats Philadelphia has to offer.