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Vegan Pulled Mushroom Banh Mi

Vegan Pulled Mushroom Bánh Mì

Full of Plants
Vietnamese-inspired sandwich stuffed with pickled carrots, meaty and saucy pulled mushrooms, cilantro, and roasted peanuts!
5 from 1 vote
Prep Time 35 mins
Cook Time 20 mins
Course Main Course
Cuisine Vietnamese
Servings 2 Bánh Mì

Ingredients
 
 

Bánh Mì

  • 4 large king oyster mushrooms
  • 1 tsp oil
  • 1/4 cup soy sauce
  • 1 tbsp coconut sugar or regular sugar
  • 2 shallots minced
  • 2 cloves of garlic minced
  • 1/4 tsp five spice
  • 1/8 tsp ground chili
  • 1 small block 5 ounces of fried tofu, cut into strips (optional)
  • 1 small cucumber thinly sliced
  • fresh cilantro
  • 2 tbsp roasted peanuts
  • 2 banh mi bread or one baguette cut in half

Pickled Carrots

  • 1 carrot shredded
  • 1 tsp coconut sugar or regular sugar
  • 1/4 tsp sea salt
  • 3 tbsp white vinegar
  • 3 tbsp water

Instructions
 

Pickled Carrots

  • In a small mixing bowl, dissolve the sugar and salt in the water and vinegar. Add the shredded carrots and let it stand for at least one hour. Keep in the refrigerator if you want to keep it longer (up to 3 days).

Bánh Mì

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
  • Wash the king oyster and pat them dry. Cut each mushroom in half, lengthwise. Next, shred the mushrooms using a fork (see photo). Transfer the shredded mushrooms to the baking sheet and drizzle with the oil. Mix using your hands to coat the mushrooms with the oil and spread them into an even layer. Bake for about 20 minutes.
  • Remove from heat and transfer the shredded mushrooms to a mixing bowl. Add the soy sauce, coconut sugar, minced shallot and garlic, five spice, and ground chili. Mix to coat the mushrooms with the sauce.
  • Heat a tablespoon of oil in a large non-stick over medium heat. Once hot, add the shredded mushrooms with the marinade and cook for 5-7 minutes, stirring regularly.
  • In the meantime, cut the bread in half. Drain the pickled carrots. Arrange about 1/3 cup of pickled carrots on the bottom half of the bread. Top with cucumber slices, fresh cilantro, tofu slices, and the sautéed mushrooms. Optionally, you can drizzle with sriracha or chili sauce for more spiciness. Top with roasted peanuts and close the sandwiches.
  • Serve immediately! Banh mi will keep in the refrigerator for one day.
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