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
Units
Scale
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
- 1/2 a daikon
- 1/2 cup hot water
- 1/4 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 tbsp vegan mayonnaise and 1 tbsp 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