Vegan Banh Mi Sandwich

Vegan Banh Mi Sandwich Recipe

By Brand New Vegan

🔪Prep Time: 40 min

👩‍🍳Cook Time: 20 min


1 cup shredded Carrot

1 cup shredded Daikon Radish (or Jicama)

2/3 cup Rice Vinegar (or Apple Cider Vinegar)

1/3 cup Hot Water

6–8 oz Silken Tofu

1 Tbs Lemon Juice

1 Tbs Sriracha (or to taste)

2 tsp Hoisin Sauce

1 tsp Apple Cider Vinegar

1 clove Garlic, crushed

1/4 tsp Salt

Two 6” French Baguettes

16oz Portobello Mushrooms

1/4 cup Onions, sliced

Marinade 1/4 cup Low Sodium Soy Sauce 2 Tbs Maple Syrup 1/2 tsp Liquid Smoke

1/4 cup Low Sodium Soy Sauce

2 Tbs Maple Syrup

1/2 tsp Liquid Smoke

Sliced Cucumber (optional)

Freshly Sliced Jalapenos (optional)

Fresh Cilantro (optional)


1Peel carrots and daikon

2Carefully shred or julienne about 1 cup each of the carrot and daikon

3Place veggies in a glass bowl and add vinegar and water.

4Stir occasionally and set aside.

5Drain before using.

6Place all of the sauce ingredients into a blender

7Adjust Sriracha to your own taste preference

8Blend until smooth, scraping down sides as necessary

9Slice onion and gently saute in 1-2 Tbs water until softened

10Clean the mushrooms and remove the stems.

11Slice the Portobellos thinly and add to pan

12Gently saute until softened and they begin to release their own liquid

13Add marinade and stir well

14Simmer until most of the liquid has cooked off and evaporated

15Although not necessary, I recommend toasting the baguettes

16Slice each baguette lengthwise and slather with the remoulade

17Toast 5 min at 350 degrees F

18Pile high with generous amounts of mushrooms, drained slaw, and garnishments

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