This Vegan Banh mi is hands down my absolute favorite sandwich ever. Sticky tofu, tangy pickled daikon, and savory mushroom pate are all tucked into a perfectly crisp baguette.
When was in college, the university was right across the street from a little pho restaurant that just happened to have the best freaking Banh Mi sandwiches ever. I ate there at least once a week, and when we moved I had actual dreams about those sandwiches.
I missed them so much! They seemed like so much work, and I was intimidated by all the components. I tried finding them in our new area, but getting a good vegan one was hard to come by.
Finally, I gave in to my cravings and made them. It took some tries and some significant failures, but I’m happy to present to you an almost perfect replica of my favorite vegan Banh mi.
What is a Banh Mi?
Banh Mi is a Vietnamese sandwich that originated in Saigon. Traditionally served on a baguette and stuffed full of meats, pickled daikon, cilantro, and pate, they are a delightful blend of creamy, crispy, and soft textures.
Baguette and pate were introduced to Vietnam during the French colonization and have since become staples in many regions.
To my mind, the Bahn Mi is the best sandwich in the world. Since I’m vegan, I substitute the meats for tofu and liver pate for mushrooms.
Eaten alone, these are more than enough for a meal but serving them alongside vegan summer rolls, or a big bowl of pho wouldn’t hurt!
What is daikon?
Daikon is a large white root in the raddish family. Cultivated for centuries in East and Southern Asian cuisine, it’s made into pickles, served raw in salads, and as a garnish.
The flavor is similar to red radishes, but a bit stronger. The root is also quite a bit firmer and grates just like a carrot.
Pickled Daikon and Carrot is a common condiments on Bahn Mis, and I have a quick and easy recipe for you! Buyer beware, while delicious this stuff has a POTENT aroma. So, maybe warn your roommates beforehand.
How to make my favorite Vegan Banh Mi
The key to this banh mi recipe is preparation. The day before you plan on making the sandwiches, gather your ingredients and do a little prep work.
Pickled Daikon and Carrot
Wash, peel, and finely grate the daikon and carrots.
Next, prepare the brine. Bring the vinegar, sugar, salt, water, and spices to a slow boil in a small saucepan. Let simmer for 5 minutes. Remove from heat and allow one to two minutes to cool down a bit.
Strain the liquid into a clean jar and discard the spices.
Pack a jar (or two) full of your shredded daikon and carrots, and then fill the jars with the brine until it covers the shredded vegetables.
Set into the fridge for an hour or more. More time = more deliciousness.
Tofu
For this banh mi recipe, I used my Easy Baked Hoisin Glazed Tofu. This is a super simple baked tofu recipe that can be made in advance.
Baguette
It has taken me literal years to become happy with my baguettes, and I am so happy that I think I’ve finally cracked it!
I used my Vegan Baguette recipe (coming soon!) for this banh mi, but if you have a local bakery you are in love with, those would be perfect too. Just make sure they are soft, fresh, and just a little chewy.
Pate
Once your carrots and daikon have hung out for at least an hour and your tofu is ready, make the pate. I used my Easy Vegan Mushroom Pate recipe, and it’s a winner!
Whatever mushrooms you have on hand will work just perfectly, and in a few minutes, you will be ready to assemble!
Some tips on making the perfect Vegan Banh Mi
Once you have these core components, you will be making Banh Mis like a boss. Here are a few things I have learned along the way.
- Plan ahead! The day before, make your pickles, pate, and marinate your tofu. That way, when it’s time to eat, all you really have to do is cut bread and make sandwiches – how easy is that?
- Do not be intimidated by the pungent aroma of the daikon pickles. They are strong, but so SO stinking good. I always make more than I need to use on rice bowls, and even on toast the next day.
- Vegan mayo or butter is key! The little restaurant I used to go to usually used butter, but I have seen lots made with mayo which I think I like a little more!
- Fresh cilantro – if you hate it, of course leave it out. But if you are not cursed with the soap cilantro gene? It’s a must.
I hope you love these as much as I do. If you make them, please let me know! Tag me @vegans_for_dinner on Instagram. Thank you so much!
<3 Sonia
My Favorite Vegan Banh Mi
Ingredients
Pickled Daikon and Carrots
- 1 large daikon
- 3 small carrots
- ½ cup sugar
- 3 cloves garlic, crushed
- 1 teaspoon red chili flakes
- 1 Tablespoon salt
- 1 teaspoon ground pepper
- 5 whole cloves
- 1 star anise
Easy Vegan Mushroom Pate
- 1 Tablespoon Olive Oil
- 1 pound mushrooms roughly chopped
- 3 garlic cloves
- ¼ red onion or shallot
- 1 Tablespoon tamari
- juice of half a lemon
- 1 sprig fresh thyme
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons dry white wine
Easy Baked Hoisin Glazed Tofu
- 1 block extra firm tofu
- 2 Tablespoons hoisin sauce
- 2 Tablespoons tamari
- 1 Tablespoon maple syrup
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 Tablespoon sambal olek optional
The Rest
- 1 French baguette
- vegan mayo or butter
- fresh cilantro
Instructions
PREPARATION
Make the Pickled Daikon and Carrots
- Wash, peel, and grate the daikon and carrots.
- Add the water, garlic, sugar, salt, chili flakes, pepper, cloves, and star anise to a small saucepan. Set over medium heat and bring to a boil. Reduce heat to low, and allow to simmer for 5 minutes. Remove from heat and allow to cool another 2 or 3 minutes so you don't burn yourself when transferring to pickle jars.
- In a very clean jar, place as much of the shredded daikon and carrot mixture as you can. Use two jars (like I did) if it doesn't all fit.
- Carefully strain the brine liquid into a separate container and discard the spices.
- Divide the brine among the jars of shredded carrots and daikon until the shredded veggies are completely submerged. Place in fridge.
Make the Easy Baked Hoisin Glazed Tofu
- Wrap the tofu in a clean kitchen cloth or paper towel and place something heavy, like a cast-iron skillet, on top to press the tofu. Let 10 minutes or longer.
- Slice the tofu into strips, about 1/2 inch thick.
- In a large dish, mix together the rest of the ingredients and coat the tofu. try to submerge as much of the tofu in the marinade as possible.
- Marinate the tofu in the fridge for an hour or more.
- When you are almost ready to make the sandwiches, preheat the oven to 425 F.
- Line a baking sheet with parchment or a silicone baking mat, and arrange the tofu into a single layer. Do not discard the leftover marinade.
- Bake the tofu for 10 to 15 minutes.
- Remove the tofu from the oven and flip them over. Baste with the leftover marinade and return to the oven.
- Bake for an additional 12 to 15 minutes until the edges are slightly crisp.
Make the Easy Vegan Mushroom Pate
- Roughly chop the cleaned mushrooms, onion, and garlic. Add to a food processor or high-speed blender along with salt, tamari, lemon, and pepper. Blend until smooth. You may need to add a tablespoon or so of water to help things blend – don't worry we will cook all the liquid out soon
- Heat a cast-iron or nonstick pan over medium-high heat. Add the oil and let it heat up a bit, then pour in the blended mushroom mix. Drop the thyme sprig into the pan.
- Cook, stirring frequently, until almost all of the liquid has evaporated, and it smells very fragrant. When it looks like almost all the water has evaporated, deglaze the pan with the wine.
- Cook for one to two minutes more and remove from heat.
- Serve with crackers, or as a sandwich spread. Stores for 3 to 4 days in a sealed container in the refrigerator.
Assemble
- Cut the baguette into 4-inch long segments and slice each in half. Place mayo or butter on one side of the bread and pate on the other. Layer in the tofu, pickled daikon, and cilantro. Add extra jalapenos or sliced cucumbers. Enjoy!
