Vegan Banh Mi Recipes

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VEGAN BANH MI



Vegan banh mi image

Make this decadent vegan sandwich using veggies and hummus with an Asian dressing and hot sauce all stuffed inside a baguette. Great for a filling lunch

Provided by Elena Silcock

Categories     Lunch, Snack

Time 20m

Number Of Ingredients 9

150g leftover raw veggies , (such as red cabbage and carrots), shredded
3 tbsp good-quality vegan white wine vinegar
1 tsp golden caster sugar
1 long French baguette
100g hummus
175g cooked tempeh , very finely sliced
½ small pack coriander , leaves picked, to serve
½ small pack mint , leaves picked, to serve
hot sauce , to serve (we used sriracha)

Steps:

  • Put the shredded veg in a bowl and add the vinegar, sugar and 1 tsp salt. Toss everything together, then set aside to pickle quickly while you prepare the rest of the sandwich.
  • Heat oven to 180C/160C fan/gas 4. Cut the baguette into four, then slice each piece horizontally in half. Put the baguette pieces in the oven for 5 mins until lightly toasted and warm. Spread each piece with a layer of hummus, then top four pieces with the tempeh slices and pile the pickled veg on top. To serve, sprinkle over the herbs and squeeze over some hot sauce, then top with the other baguette pieces to make sandwiches.

Nutrition Facts : Calories 338 calories, Fat 11 grams fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium

VEGAN BANH MI



Vegan Banh Mi image

Your favorite Vietnamese sandwich has gone vegan, served in a bowl. Classic ingredients are replaced with vegan alternatives and you get to eat it with a fork. Refrigerate any of the leftover vegan fish sauce for other recipes that call for fish sauce or oyster sauce.

Provided by Buckwheat Queen

Categories     Salad Recipes

Time 1h25m

Yield 2

Number Of Ingredients 18

½ cup vegan Worcestershire sauce
½ cup tamari soy sauce
½ cup water
1 shiitake mushroom
1 tablespoon fermented black bean paste
1 tablespoon minced shallot
1 clove garlic, crushed
1 strip nori seaweed
4 ½ ounces tempeh
¼ cup vegan mayonnaise
1 teaspoon sriracha sauce
1 (6 inch) French baguette, sliced into bite-sized cubes
1 tablespoon olive oil
1 jalapeno pepper, sliced
½ ounce pickled daikon, or to taste
½ ounce pickled carrot, or to taste
2 cucumber slices, or to taste
3 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.
  • Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
  • Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
  • Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
  • Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
  • Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.
  • Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

Nutrition Facts : Calories 568.3 calories, Carbohydrate 53.7 g, Fat 28.5 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 4.7 g, Sodium 5989.5 mg, Sugar 4.8 g

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