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Vegan Banh Mi Sandwich

The secrets to the most flavourful Banh Mi are a flavourful paté, succulent vegan 'meat' filling, pickled vegetables and fresh herbs - learn how to make them here!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: banh mi, sandwich
Servings: 5

Ingredients

Vegan Mushroom Paté

  • 1 tbsp olive oil
  • 400g white button mushrooms
  • 1/2 cup chives
  • 1 cup walnuts
  • 2 tsp vegan fish sauce
  • 1 tsp sugar
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp light soy sauce
  • 1/2 tsp black pepper
  • salt

Pickled Veggies

  • 1/2 cup vinegar (rice wine/white)
  • 1/2 cup water
  • 1/4 cup sugar
  • 1.5 cups shredded daikon
  • 1 cup shredded carrot

Soy Glazed 'Chicken'

  • 2 cups vegan meat
  • 1.5 tbsp soy sauce
  • 1/2 tbsp rice wine vinegar
  • 1 tsp vegan fish sauce
  • 1/2 tbsp agave syrup
  • 1/2 tbsp lime juice
  • corn starch slurry (1 tbsp corn starch + 1/2 cup water)

Banh Mi

  • 5-6 Vietnamese baguettes
  • vegan mayo
  • sriracha
  • coriander
  • sliced red chillies

Instructions

  • Mix vinegar, sugar, water on heat until the sugar dissolves and combines fully. Add the mixture to a container, followed by your shredded vegetables and close the lid.
  • Leave the pickled vegetables to stand for an hour. If you're making this the day before, wait for the mixture to cool down and store it overnight in the fridge.
  • Make your mushroom pate - chop mushrooms, chives and walnuts.
  • To a pan, add olive oil and add mushrooms. Wait until they are cooked and release water. Let 1/2 of the water evaporate.
  • Add your chives, chopped walnuts, followed by your seasonings. Mix them all together in the heat until they are well combined without much water in the mixture.
  • Add these to your food processor and blend until it becomes a smooth paste.
  • Make your marinade for soy glazed 'chicken'. Defrost your vegan 'meat' and smash them with your hands. Fry them on a pan on both sides.
  • Pour your marinade over, followed by the corn starch slurry. Mix them until the mixture thickens.
  • Slice the baguette into half. Layer with 2 spoonfuls of pate, vegan mayo and sriracha. Top with vegan soy glazed 'chicken', pickled veggies, coriander and red chilies. Serve!