This Vegan Banh Mi with Mushrooms makes a quick & easy lunch idea, ready in only 20 minutes. The exciting flavors of the Banh Mi are balanced with tangy carrots & daikon, crispy cucumber slices and creamy & spicy sauce.
Vegan Banh Mi
Banh Mi is one of Vietnam's most popular foods, aside from Pho (check my recipe for Vegan Pho here). It's fresh, tasty, and delicious but most Banh Mi sold are with meat or eggs. But it is also super simple to make, with different alternatives you can try. I have created a few vegan Banh Mi recipes:
If you are looking for a quick and easy lunch idea that is filling yet light and simple, this Vegan Banh Mi with Mushrooms is the recipe for you! It is also transportable, making it the perfect meal to take with you to school, work or a social gathering!
Ingredients
To make these, you'll need:
- Oyster mushrooms
- Soy sauce
- Sugar
- 1 long baguette
- Carrots
- Cucumbers
- Daikon
- Vegan mayonnaise
- Sriracha
- Cilantro
- Thai chili pepper
Instructions
Use your hand or a fork to shred the oyster mushroom into meat-like strips.
Fry the mushroom for about 7 minutes until crispy, then add in the soy sauce, sugar and stir fry for another 5 minutes.
Make the pickled carrot and daikon:
- Julienne the carrot and daikon
- Add the carrot and daikon slices in a jar or glass container, add the hot water, rice vinegar, sugar and salt. Then close the lid and mix together. Transfer to the fridge before enjoying.
Assemble the banh mi: add vegan sriracha mayo on one side of the baguette, followed by the mushroom, cucumber, pickled carrots and fresh cilantro. Add some sriracha or chili slices for the extra heat.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Vegan Banh Mi with Mushrooms
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Diet: Vegan
Description
This vegan Banh Mi is a quick & easy lunch idea, ready in only 20 minutes. The exciting flavors are from savory meaty mushrooms, tangy carrots & daikon, crispy cucumber slices, and a creamy & spicy sauce!
Ingredients
Oyster Mushrooms:
- 200g (1 cup) oyster mushrooms
- 2 tbsp oil for frying
- 2 tbsp soy sauce
Pickled carrots & daikon (makes more than 2 servings):
- 2 carrots
- ½ a daikon
- ½ cup hot water
- ¼ rice vinegar
- 2 tsp sugar
Assemble the vegan Banh Mi:
- 2 small baguettes (or a long one)
- 1 tablespoon sriracha
- 2 tablespoons vegan mayonnaise
- 1 cucumber
- Handful of cilantro
Instructions
Oyster Mushrooms
- Use your hand or a fork to shred the oyster mushroom into meat-like strips.
- Fry the mushroom for about 7 minutes until crispy, then add in the soy sauce, sugar and stir fry for another 5 minutes.
- Slice the cucumber into thin slices and prepare the pickled carrots & daikon.
Pickled carrot and daikon:
- Julienne the carrot and daikon
- Add the carrot and daikon slices in a jar or glass container, add the hot water, rice vinegar, sugar and salt. Then close the lid and mix together. Transfer to the fridge before enjoying.
Assemble the vegan Banh Mi
- Make the sriracha mayo by combining 2 tablespoon vegan mayonnaise and 1 tablespoon sriracha.
- Assemble the banh mi: add vegan sriracha mayo on one side of the baguette, followed by the mushroom, cucumber, pickled carrots and fresh cilantro. Add some sriracha or chili slices for the extra heat.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: Vietnamese
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