How to Make The Best Vegan Bánh Mì
Super rich and flavorful vegan banh mi made with carrot and daikon pickles, vegan sausage, sautéed mushrooms, vegan paté, cucumber, and plenty of fresh herbs!
Ingredients
- 1 loaf of bánh mì bread
Condiments
- 3 tbsp vegan paté
- 1 tbsp vegan mayo
- 1/4 cup bánh mì sauce or 2 tbsp Maggi soy sauce mixed with 1 tbsp sweet chili sauce
Filling
- 1/4 cup carrot and daikon pickles
- 2-3 long slices of cucumber
- 2-3 sautéed oyster mushrooms* see notes
- 2-3 slices vegan mortadella
- 2-3 thin slices of fried tofu
- 3 tbsp vegan meat floss optional
- fresh cilantro, Thai basil
Instructions
- Start by cutting the baguette. Use a dented knife or a pair of scissors to slice the bread in half lengthwise. Do not slice it in half completely, keep one side unsliced. This will make it easier to close the sandwich.
- Add the condiments. Spread about 3 tablespoons of pâté on one side of the bread. Next, spread a tablespoon of mayo on top. Alternatively, you can simply stir together the pâté and the mayo in a small bowl before spreading it inside the sandwich.
- Drizzle 3-4 tablespoons of the bánh mì sauce on the other open side of the bread. At this point, you can also drizzle it with a few teaspoons of Maggi seasoning.
- Add the vegetables. Next, add a generous amount of carrot and daikon pickles, a few slices of cucumber, and the sautéed oyster mushrooms if using.
- Add the protein. Fill the bread with vegan mortadella, fried tofu, and vegan meat floss if using.
- Garnish. Finally, garnish with fresh cilantro, Thai basil leaves, and some chopped chili if you want more heat. Enjoy immediately!
Notes
- To sauté the oyster mushrooms: Slice 3-4 mushrooms in half lengthwise. Heat a teaspoon of oil in a non-stick skillet over medium heat. Once hot, add the mushrooms and sauté for 3-4 minutes or until golden brown. Deglaze with a teaspoon of soy sauce and sauté for another 15-30 seconds.
- Prepare ahead of time. The vegan pâté, mortadella, fried tofu, meat floss, and sauce can all be made ahead of time and stored for a few days in the refrigerator. This way, you can just bake the bread and assemble it on the day you plan to make it.
- Do not overfill: We are not making a Subway sandwich here, bánh mì contains many different add-ins, but each one is used sparingly.
- Prepare bánh mì just before serving: For the best texture, serve bánh mì immediately after assembling.
- Use fresh bread: No one wants stale bread that is either too hard or too soft. Use fresh loaves of bread for a crispy crust and tender crumb!
- Use room-temperature ingredients: I recommend taking the paté, sauce, and pickles out of the refrigerator at least 30 minutes before using. Bánh mì is always served with room-temperature ingredients.