Xin chào! Today’s recipe is an unconventional take on the Vietnamese recipe Banh mi, for those who don’t know ‘banh’ means baguette and ‘mi’ is spicy. I will be making this plant-based recipe with soy medallions however I have experimented with seitan, mushrooms and tofu and they all worked perfectly. I hope you enjoy this amazing sandwich recipe! This recipe will serve 2-3 people.
- 1-2 large baguettes
- vegan mayonnaise (2tbsp per sandwich)
- 2 tbsp mushroom pâté.
- sriracha sauce (optional topping).
For the pickled veg:
- 1/2 a cucumber
- 2 carrots.
- 1/2 daikon radish (optional)
- 1/2 fresh jalapeños (optional)
- 1/4 cup of rice vinegar
- 2-3 tbs sugar
- salt to taste
Note: unfortunately where I live I cannot find daikon, therefore, I did not use it for this recipe.
- 180g of dehydrated soy (alternatively tofu or seitan).
- 1/2 cup Hoisin sauce (depends on portion size, I had 7 medallions and there were leftovers).
- 3-4 tablespoons low sodium soy sauce or tamari sauce.
- 1 tsp garlic powder or 2 garlic cloves.
- 1 tsp ginger powder or half a thumb of ginger.
- vegetable stock (if hydrating dehydrated soy).
Note: use a good non-stick pan if you want to make this recipe oil-free.
- First, hydrate the soy medallions. This requires using hot vegetable or vegan chicken stock to soak the soy meat in for 20-30 minutes. Make sure you drain and squeeze out excess stock. Slice them into bite-sized strips.
- Next, mix the marinade ingredients into a large bowl and add the soy strips. Set them aside until you are ready to cook.Note: leaving the soy medallions to marinate for longer will make the dish tastier!
- Then, slice the jalapeños and cut the carrot, cucumber and daikon into match sticks. If you are not familiar with this method you can use this video here for some help.
- Next, add all the vegetables to a bowl with the rice vinegar, sugar and salt. Mix the vegetables and set them aside for 20-30 minutes until they are flexible.
- Then, cut the baguettes into 3 to 4 parts. Slice them open and spread mayo on one side and mushroom pâté on the other.
- Next, fry the soy medallions until they are slightly caramelised, you can use a tablespoon of oil or use a good non-stick pan.
- Now, drain the vinegar from the pickled vegetables and place them in the baguette, then, put the protein in and top with coriander and sriracha.
Note: if you have excess vegetables left you can use them for a side dish, I enjoy adding a teaspoon of sesame seed oil to cut the sharpness from the vinegar or mixing it with shredded cabbage. Enjoy!