Vegetarian Banh Mi

Dear reader,

I remember so clearly the first time a Banh Mi Sandwich touched my lips. At the time, I was living in Utah, on my way home from a hefty hike up Mount Olympus. I came across a small, quaint, window-service only sandwich shop in downtown Salt Lake City called “Bud’s“. Welcomed by an all-vegan sandwich menu, the Banh Mi called my name. A softer, baguette-style roll with spicy mayo, layers of tofu, pickled veggies, and fresh herbs. What could go wrong? Clearly everything went right, and that’s precisely what brings us here today. Everyone, vegetarian or otherwise, needs to taste this classic Vietnamese-style sub. My approach keeps it simple, but each component is vibrant. Let’s unpack this vegetarian Banh Mi, layer by layer, shall we?

First up: Gochujang Mayo – A Fiery Twist

First, let’s take the traditional mayo (or vegenaise) up a notch with a zesty and spicy gochujang mayo. This Korean-inspired condiment adds a fiery kick to the Banh Mi, proving a creamy base, and level one of flavor.

Next: Pan-Seared Mushrooms and Tofu – A Savory Delight

Next, we will explore the art of pan-searing mushrooms and tofu to perfection. The key is a hot pan, and plenty of salt. The result is a satisfying and meaty layer that makes the vegetarian Banh Mi a hearty and substantial bite.

Can’t Forget: Quick-Pickled Veggies – Tangy and Crisp

A tangy quick-pickled medley provides a refreshing and vibrant element to balance the richness of the other ingredients. Simply toss the cucumber, radish, and carrots in salt and lime juice, and set aside. This is a simple and speedy pickling method that ensures the fresh veggies retain its crispness while infusing it with a lovely little tang.

Last, but certainly never least: Jalapeno and Herbs – A Symphony of Freshness

In this section, we celebrate the spicy crunch of fresh jalapeno, and the delicate fragrance of herbs. These colorful, aromatic touches take this vegetarian Banh Mi to new heights of taste and texture.

Every bite is a celebration.

Until next time,

Bridget

Vegetarian Banh Mi

Servings 4 sandwiches

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Equipment

• Medium-Large Skillet

Ingredients

For the Spicy Mayo

• ½ cup mayonnaise, vegenaise, or plain yogurt
• 1 tablespoon gochujang paste
• ½ tablespoon sriracha
• ¼ cup fresh basil leaves, sliced

For the Mushrooms

• 12 ounces portobello mushrooms, stems removed and sliced into ½ inch thick strips
• 2 garlic cloves, minced
• salt and freshly ground pepper, to taste

For the Tofu Strips

• 1 tablespoon olive oil
• 14 ounces organic extra firm tofu,  pressed and thinly sliced
• sea salt

For the Pickled Toppings

• 6 tablespoons lime juice, about 1 ½ large limes
• ½ teaspoon salt
• ¼ cup carrots, shredded
• ¼ cup radishes, thinly sliced
• ¼ cup thinly sliced persian cucumbers

For the Sandwich

• 4 fresh hoagie rolls
• fresh jalapenos, thinly sliced and seeds removed for serving
• fresh basil leaves, cilantro and/or mint sprigs for serving
• sprouts or microgreens for serving

Instructions

• In a small bowl, whisk together the mayonnaise, sliced basil, gochujang and chili sauce. Cover tightly and set aside.
• Heat oil in a large pan on medium-high heat. Add the sliced tofu to the pan, sprinkle over a generous amount of salt, and do not disturb until the bottom is golden, about 5 – 8 minutes. Then flip and cook on the other side until golden.
• While the tofu is frying, in a medium bowl stir 6 tablespoons of lime juice and ½ teaspoon of salt together until the salt dissolves. Add the shredded carrots, sliced radish, and cucumber to the bowl, toss together and set aside.
• Once the tofu is done, carefully set the slices on a plate aside to cool. Add the mushrooms to the same skillet over medium- high heat. Stirring often, cook until the mushrooms have begun to soften and sweat, about 5 minutes. Then add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add a generous amount of salt and pepper, to taste. Remove from the heat.
• Combine cooked mushrooms, tofu, and 1-2 tablespoons of the spicy mayonnaise. Gently stir until the mushrooms and tofu are evenly coated.
• Layer each sandwich with spicy mayo, followed by the tofu and mushroom mixture, and a spoonful of pickled vegetables. Garnish with fresh jalapeño, additional basil, and mint or cilantro sprigs, or microgreens, as desired.

Course: Appetizer, Little Bites

Cuisine: Asian Inspired

Keyword: Banh Mi, Finger Food, Party Food, Sandwich, Snack