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!
To make these, you'll need:
- Oyster mushrooms
- Soy sauce
- 1 long baguette
- Vegan mayonnaise
- Thai chili pepper
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.
Variations and Substitutes
- Tofu skin: I use a large sheet of dry tofu skin and rehydrate it in water. If using fresh ones or thin tofu skin, soaking is not necessary.
- To substitute tofu skin, I recommend using rice paper sheets. Soak in water for 1 second to soften before wrapping.
- King oyster mushrooms: If you don't have king oyster mushrooms, you can also use enoki mushrooms and thinly slice them before wrapping them with the tofu skin.
- Gluten-free: All the ingredients in this recipe are gluten-free except for soy sauce, which can be substituted by tamari or coconut aminos.
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