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Vegan Bánh Mì

Updated: Mar 20, 2022

Enjoy the flavours of Southeast Asia with this plant-based inspired take on the classic Vietnamese Bánh Mì. This sandwich incorporates portobello mushroom 'steaks', lentil and walnut pâté, spicy tahini dressing and a homemade hoisin sauce to amplify the experience of this veggie-packed delight.


Serves: 2-4 portions

Vegan Bánh Mì plant-based recipe G.M. GLOBAL

INGREDIENTS


Sandwich Ingredients

  • 1 French Baguette or 4 Vietnamese Baguettes

  • 3-4 portobello mushrooms

  • 1/2 red capsicum

  • 1/2 english cucumber

  • 1 carrot (see recipe below for pickled carrots)

  • 3-4 radishes

  • 2-4 Thai chillies

  • 1 bunch fresh coriander

  • Hoisin sauce (See recipe below)

  • Walnut-Lentil pâté (See recipe below)

  • Spicy Tahini dressing (See recipe below)

Walnut & Lentil Pâté

  • 1 cup walnuts, toasted

  • 1 cup lentils

  • 2 Tbs olive oil

  • 2 shallots, sliced

  • 2-4 cloves of garlic, minced

  • 1-2 tsp dried thyme (or sub rosemary)

  • 2 Tbs miso paste (brown or white)

  • 1 Tbs apple cider vinegar

  • 2 tsp maple syrup

  • 3 tsp lemon juice

  • 1/4 tsp pepper

  • 1/2 tsp salt (adjust to taste)

  • Water to adjust consistency

Home-Made Hoisin

  • 1/2 cup maple syrup

  • 1/3 cup + 1 Tbs brown miso paste

  • 10 dates

  • 2 Tbs soy sauce

  • 2 Tbs rice vinegar

  • 1/4 - 1/2 tsp Chinese 5-spice mix (very potent flavours - adjust with caution)

  • 1/2 tsp toasted sesame oil

Spicy Tahini Sauce

  • 3-4 Tbs tahini (sesame seed butter)

  • 2 Tbs lime juice (or sub lemon)

  • 2 Tbs maple syrup (sub sweetener of choice)

  • 1/2 - 1 tsp chili powder (such as cayenne pepper)

  • 1 Tbs toasted sesame oil

  • 1/8 tsp garlic powder

  • Salt + pepper to taste

  • (Optional to add water to food processor 1 Tbs at a time to thin the consistency of the sauce)

Easy Pickled Carrots

  • 1 cup carrots (sliced, julienne, spiralised or other variation of choice)

  • 1/2 cup water

  • 1/4 cup rice wine vinegar

  • 1/4 cup white vinegar

  • 1/8 cup white sugar

  • 1 tsp salt



Instructions

1. To prepare pickled carrots, add carrots into a mixing jar. Add all the ingredients, less the carrots, to a saucepan, bring to the boil, then pour mixture over carrots. Allow carrot mixture to cool before storing in the refrigerator. If using immediately, allow carrots to pickle for 15-20 minutes.

2. To prepare hoisin sauce, add all ingredients to a food processor or high-speed blender to combine, set aside.

3. To prepare spicy tahini sauce, add all ingredients to a food processor or high-speed blender to combine, set aside.

4. To prepare the walnut & lentil pâté, add dried lentils to saucepan, add enough water to submerge the pulses by about 2-3 inches. Bring water to the boil, cover then reduce to a simmer and cook lentils for 20-25 minutes, until tender. (Check lentils around the 18 minute mark, ensuring that lentils are not mushy).

5. Toast walnuts in a fry pan over medium heat, stirring continuously, until golden and fragrant.

6. Add walnuts to food processor and pulse to form a course meal.

7. In a frypan, heat olive oil over medium heat. Add shallots, stirring for 2-3 minutes, then add garlic, keep stirring until golden and fragrant.

8. When lentils are cooked, drain excess water and add the lentils to the fry pan to coat in oil and mix through the garlic and shallots.

9. Transfer all pâté ingredients to a food processor to combine.

10. Add a tablespoon of water at a time to mixture until desired consistency is achieved (roughly 1/3 - 1-2 cup). Set mixture aside.

11. For the mushroom steaks, scoop out the mushroom gills and cut the stems.

12. Gently massage a few tablespoons of hoisin sauce into the mushrooms, covering both sides. Allow to sit for 15-20 minutes.

13. Prepare sandwich ingredients, slicing bread rolls and vegetables according to your liking.

14. When ready to eat, add the portobello mushrooms to a sandwich press and cook for 3-4 minutes, or you may also cook them in a fry pan with a teaspoon of sesame oil cooking 2-4 minutes per side.

15. Thinly slice mushrooms into strips and add to sandwiches along with sauces and the remainder of ingredients.

16. Enjoy


Vegan Bánh Mì Plant-Based Recipe Nourishment G.M. GLOBAL


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