clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Banh Mi Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Brand New Vegan
  • Prep Time: 40 min
  • Cook Time: 20 min
  • Total Time: 1 hour
  • Yield: 2 Sandwiches 1x
  • Category: Sandwich
  • Cuisine: Asian


For my birthday this year, I ordered this Vegan Banh Mi Sandwich from a local beachfront brewpub. It was so good I decided to recreate it myself!



Pickled Veggies

  • 1 cup shredded Carrot
  • 1 cup shredded Daikon Radish (or Jicama)
  • 2/3 cup Rice Vinegar (or Apple Cider Vinegar)
  • 1/3 cup Hot Water

Tofu Remoulade

  • 6-8 oz  Silken Tofu
  • 1 Tbs Lemon Juice
  • 1 Tbs Sriracha (or to taste)
  • 2 tsp Hoisin Sauce
  • 1 tsp Apple Cider Vinegar
  • 1 clove Garlic, crushed
  • 1/4 tsp Salt


  • Two 6" French Baguettes
  • 16oz Portobello Mushrooms
  • 1/4 cup Onions, sliced
  • Marinade
    • 1/4 cup Low Sodium Soy Sauce
    • 2 Tbs Maple Syrup
    • 1/2 tsp Liquid Smoke


  • Sliced Cucumber (optional)
  • Freshly Sliced Jalapenos (optional)
  • Fresh Cilantro (optional)


Pickled Veggies

  1. Peel carrots and daikon
  2. Carefully shred or julienne about 1 cup each of the carrot and daikon
  3. Place veggies in a glass bowl and add vinegar and water.
  4. Stir occasionally and set aside.
  5. Drain before using.

Tofu Remoulade

  1. Place all of the sauce ingredients into a blender
  2. Adjust Sriracha to your own taste preference
  3. Blend until smooth, scraping down sides as necessary


  1. Slice onion and gently saute in 1-2 Tbs water until softened
  2. Clean the mushrooms and remove the stems.
  3. Slice the Portobellos thinly and add to pan
  4. Gently saute until softened and they begin to release their own liquid
  5. Add marinade and stir well
  6. Simmer until most of the liquid has cooked off and evaporated


  1. Although not necessary, I recommend toasting the baguettes
  2. Slice each baguette lengthwise and slather with the remoulade
  3. Toast 5 min at 350 degrees F
  4. Pile high with generous amounts of mushrooms, drained slaw, and garnishments