vegan banh mi

Vegan Banh Mi Sandwich made with savory, caramelized cauliflower, sriracha mayo, and quick-pickled vegetables. Just 30 minutes to make this hearty sandwich!

Cauliflower Banh Mi

rice wine vinegar ((or sub apple cider vinegar))

water

tsp sea salt

Tbsp organic cane sugar ((or stevia to taste))

carrot

Tbsp chili garlic sauce

Tbsp coconut aminos ((or sub tamari and reduce quantity

maple syrup

Tbsp lime juice

Tbsp sesame

(heaped) cauliflower florets ((cut in bite-size pieces))

Vegan Mayo ((or store-bought))

Tbsp sriracha ((or other hot sauce of choice))

Fresh cilantro ((optional))

cucumber ((optional))

jalapeño pepper ((optional))

Preheat oven to 450 degrees F (232 C).

Prepare pickled vegetables first by adding vinegar, hot water, salt, and sugar (or stevia) to a glass jar and shaking or stirring vigorously to dissolve salt and sugar. Then add carrot and radish, stir to coat, and push down to submerge. Cover and place in the refrigerator to chill, where they will "quick pickle" until sandwich is ready. Leftovers will keep in the refrigerator up to 1 week (sometimes more).

To a medium mixing bowl, add chili garlic sauce, coconut aminos (or tamari), maple syrup, lime juice, and oil and stir to combine. Then add cauliflower florets and toss to combine.

Heat a large rimmed oven-safe skillet over medium-high heat. Once hot, use a slotted spoon to scoop the cauliflower into the pan, reserving most of the liquid in the bowl.

Sauté, stirring semi-frequently, until slightly browned on the exterior. Then add most of the reserved marinade (saving a little for serving) and toss to coat. Transfer pan to the oven and bake until crispy on the outside yet tender on the inside - about 15 minutes.

In the meantime, prepare aioli by adding vegan mayo to a small mixing bowl with maple syrup and sriracha. Stir to combine. Then sample and adjust flavor as needed, adding more sriracha for heat or maple syrup for sweetness. Set in the refrigerator until serving.

Slice the baguettes in half and toast in the oven (facedown directly on the oven rack) or on a hot grill pan until slightly browned. Then assemble: To the&nbsp;baguette, add aioli to both sides of the bread. Then to one side, add the cauliflower and brush on any leftover cauliflower marinade for more flavor. Last, add pickled vegetables, cilantro (optional), cucumber (optional), and jalapeño (optional).

Enjoy. Best when fresh, though can be made in the morning and enjoyed for lunch - just refrigerate to keep fresh. Store leftovers separately in the refrigerator (except any un-toasted bread) up to a few days. Not freezer friendly.

https://www.youtube.com/watch?v=-B2EqEU83jg

Vegan Banh Mi Sandwich made with savory, caramelized cauliflower, sriracha mayo, and quick-pickled vegetables. Just 30 minutes to make this hearty sandwich!

Full Recipe: https://minimalistbaker.com/cauliflower-banh-mi/

While the literal translation of bánh mì is “bread,” the term is commonly used to refer to a Vietnamese sandwich served on a baguette or similar French bread. It is believed that the bánh mì sandwich originated in the late 1950s in Saigon, Vietnam. There are now several different variations of banh mi, but common among them are pickled veggies, fresh herbs, cucumbers, and chilies. Our version is not authentic, but a plant-based take that incorporates similar fresh ingredients, pickled veggies, spicy condiments, and herbs on a crunchy baguette.
 
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Cauliflower Banh Mi | Minimalist Baker Recipes

These tofu banh mi vegan sliders are packed with flavour and a fun twist on the classic banh mi sandwich. They’re great as finger food or appetizers for a party, or as a delicious dinner served with fries or a salad.

Tofu Banh Mi Vegan Sliders

(16 oz) extra-firm tofu (drained and pressed -  1.75)

soy sauce (-  0.20)

water (-  0.00)

maple syrup (-  0.67)

tomato paste (-  0.17)

brown sugar (-  0.09)

garlic (grated

ginger (grated

liquid smoke (-  0.02)

carrots (peeled and julienned –  0.22)

(4 oz) daikon radish (peeled

(240 ml) apple cider or rice vinegar (-  0.96)

sea salt (-  0.09)

white sugar (-  0.12)

aquafaba* (garbanzo cooking liquid -  0.00)

(120 ml) neutral-tasting oil (–  0.40)

sriracha

oil (for frying –  0.10)

vegan slider buns (-  1.45)

cucumber (sliced -  0.38)

green onions

green chili peppers

cilantro (-  0.10)

Slice the tofu into squares to fit the size of your slider buns. You might not be able to get perfect squares for each slider, but that’s ok, you can put a couple of leftover ends together into one slider.

Combine the soy sauce, 3 tablespoons water, maple syrup, tomato paste, brown sugar, garlic, ginger and liquid smoke in a ziplock bag. Taste the marinade and adjust the balance of salty and sweet if necessary. Add the tofu slices and massage it in a bit. Leave to marinate for at least 15 minutes, flipping the bag from time to time.

In a bowl combine the vinegar, ½ cup water, salt and sugar. Add the carrots and radish and leave to pickle for at least 15 minutes (the longer the better).

Put the aquafaba in a tall container and insert an immersion blender. With the blender running, slowly add the neutral oil to make a mayo. Mix in the sriracha and a pinch of salt. Refrigerate until ready to make the sliders.

Heat the 2 tablespoons of oil for frying in a pan over medium-high heat. Remove the tofu from the bag and fry for a couple of minutes on each side until golden and crispy. Remove to a paper towel-lined plate.

Toast the slider buns and slather some sriracha mayo on each side. Top with cucumber slices, fried tofu, pickled veggies, green onion slices, chili pepper slices and fresh cilantro.

https://content.jwplatform.com/videos/gv9TKCbW.mp4

Recipe video for tofu banh mi vegan sliders. A tasty vegan finger food idea.

A culinary fusion of Italian and Vietnamese classics, this vegan Banh Mi Pizza is made with quick pickled cucumbers and carrots and seasoned tofu.

Vegan Banh Mi Pizza

veganaise

hoisin sauce

soy sauce

tsp agave nectar

carrot,

cucumber, (thinly sliced)

rice vinegar

sugar

tsp salt

tofu, (thinly sliced)

tbsp sesame oil

tbsp rice vinegar

salt

ginger

cilantro

Sriracha

Jalapeño peppers, (diced)

Prepare the tofu marinade in a large, shallow dish. Slice the tofu into 1/4" slices and place it in the marinade so that it is completely submerged. Marinate the tofu for at least 1 hour.

Combine the ingredients for the pickled vegetables, submerging the carrots and cucumbers completely. Cover and refrigerate for 30 minutes.

Preheat the oven to 425F. Lightly brush the pizza dough with olive oil and bake on pizza stone for 12-15 minutes until lightly golden.

While the pizza crust is baking, heat the oil in a skillet and panfry the marinated tofu until darkened and crispy, about 5 minutes per side.

Whisk together the ingredients for the Creamy Banh Mi Sauce. Set aside.&nbsp;

Remove the crust from the oven. Cover in an even layer of sauce. Add pickled vegetables, pan-fried tofu, and remaining toppings.

Top 3 vegan banh mi recipes from across the web

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Cauliflower Banh Mi

Tofu Banh Mi Vegan Sliders

Vegan Banh Mi Pizza

Top 3 vegan banh mi recipes from across the web

The most viewed vegan banh mi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower Banh Mi

Tofu Banh Mi Vegan Sliders

Vegan Banh Mi Pizza

The most viewed vegan banh mi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine