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Vegan Banh Mi


Oh, Banh Mi! Vietnamese food is just insanely delicious! We were lucky enough to live in Vietnam for almost a year and the amount of banh mi’s I had eaten there… I shouldn’t probably admit how many, as it might have been too many… 😅 Wait, too many banh mi ’s? That just doesn’t sound right! You must try this recipe! The combination of flavors takes you on a beautiful journey.


🍽 Serves 3-4 (makes 5-6 banh mi's)

🕘 40-45 minutes


Ingredients


Pate: (optional, but makes a massive difference)

  • 1/2 onion (roughly chopped)

  • 2 cloves garlic (diced)

  • 1 can lentils

  • 1 heaped Tbsp vegan butter

  • 1/2 cup breadcrumbs

  • 1/2 cup vegetable stock

  • 2 Tbsp soy sauce


Pickled carrots: (add daikon if it’s available where you live 😉)

  • 2 medium carrots (sliced into thin sticks - you can use julienne peeler)

  • 1/4 cup apple cider vinegar

  • 1 cup boiling temp. hot water

  • 1/3 cup raw sugar

  • 1 Tbsp sea salt


Char Siu marinade for the tofu:

  • ¼ cup soy sauce

  • 1 Tbsp hoisin sauce

  • 1 Tbsp maple syrup/date syrup

  • 1 tsp sesame oil

  • 1 tsp garlic powder

  • ½ tsp ginger powder

  • ½ tsp fennel

  • 1 tsp chili sauce (optional)

  • 2 Tbsp oil to fry


Instructions

  1. Prepare all the ingredients.

  2. To pickle the carrots: In a bowl, mix: apple cider vinegar, hot water, raw sugar, and salt. Place carrots in a jar and pour the mixture in. Cover with a lid and set aside.

  3. Preheat the oven to 180’C.

  4. To make the pate: in a large frying pan, melt the butter and fry onions and garlic until golden. Add stock, lentils, soy sauce, breadcrumbs. Mix well and cook for 3-4min.

  5. Place the mix in a food processor and blend until smooth.

  6. To make the tofu: In a large bowl combine soy sauce, maple syrup, sesame oil, garlic powder, ginger powder, fennel. Add tofu and stir carefully until combined.

  7. Heat up the oil and fry tofu for 3-4 min on each side.

  8. Place the baguettes in the oven and bake them for 5 min.

  9. Remove the baguettes and let them cool down for 2-3 min.

  10. Cut through the baguettes and spread mayo, and pate. Place cucumber, pickled carrots, and tofu. Top it with fresh coriander.

  11. Enjoy!


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