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!
- 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
- 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
- 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)
- Peel carrots and daikon
- Carefully shred or julienne about 1 cup each of the carrot and daikon
- Place veggies in a glass bowl and add vinegar and water.
- Stir occasionally and set aside.
- Drain before using.
- Place all of the sauce ingredients into a blender
- Adjust Sriracha to your own taste preference
- Blend until smooth, scraping down sides as necessary
- Slice onion and gently saute in 1-2 Tbs water until softened
- Clean the mushrooms and remove the stems.
- Slice the Portobellos thinly and add to pan
- Gently saute until softened and they begin to release their own liquid
- Add marinade and stir well
- Simmer until most of the liquid has cooked off and evaporated
- Although not necessary, I recommend toasting the baguettes
- Slice each baguette lengthwise and slather with the remoulade
- Toast 5 min at 350 degrees F
- Pile high with generous amounts of mushrooms, drained slaw, and garnishments
Keywords: Vegan Bahn Mi, Portobello Bahn Mi