Vegan Beef Banh Mi

Elevate your sandwich game with this irresistible Vegan Beef Banh Mi, a perfect plant-based twist on the classic Vietnamese favorite. Packed with bold, balanced flavors, this recipe features tender, marinated seitan or plant-based beef strips infused with a savory-sweet kick from soy sauce, maple syrup, and sriracha. Layered on a crispy toasted baguette, the sandwich is brought to life with tangy, quick-pickled carrots and daikon, refreshing cucumber slices, aromatic cilantro and mint, and a creamy vegan mayo-lime sauce. For an extra zing, add thinly sliced jalapeños to your liking. Ready in just 40 minutes, this satisfying, dairy-free, and protein-packed banh mi is perfect for lunch, dinner, or any time you're craving a vibrant vegan meal.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 Baguette
• 400 grams Seitan or plant-based beef strips
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 teaspoon Sriracha
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 4 tablespoons Rice vinegar
• 3 tablespoons Granulated sugar
• 1 medium Carrot, julienned
• 1 small Daikon radish, julienned
• 1 small Cucumber, sliced into thin strips
• 0.5 cup Fresh cilantro leaves
• 0.25 cup Fresh mint leaves
• 0.25 cup Vegan mayonnaise
• 1 tablespoon Lime juice
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 Jalapeño, thinly sliced (optional)

Directions

Step 1

In a small saucepan over medium heat, combine the rice vinegar, granulated sugar, and a pinch of salt. Stir until the sugar dissolves completely to make the pickling solution. Remove from heat and let it cool.

Step 2

Place the julienned carrot and daikon radish into a shallow dish or jar. Pour the cooled pickling solution over the vegetables. Cover and refrigerate for at least 20 minutes to allow the flavors to develop.

Step 3

In a bowl, mix together soy sauce, maple syrup, sriracha, garlic powder, and onion powder. Add the seitan or plant-based beef strips to this marinade and let sit for 10 minutes.

Step 4

While the seitan is marinating, slice the baguette in half lengthwise and lightly toast it in an oven or on a pan to get a nice crust.

Step 5

In a pan over medium heat, cook the marinated seitan strips, stirring occasionally, until they are browned and heated through, about 5-7 minutes.

Step 6

In a small bowl, whisk together the vegan mayonnaise, lime juice, salt, and pepper until smooth to make the banh mi sauce.

Step 7

To assemble the Banh Mi, spread the banh mi sauce generously on both halves of the baguette. Layer the cooked seitan strips on one half of the baguette, followed by a layer of pickled carrots and daikon.

Step 8

Add cucumber slices, fresh cilantro, mint leaves, and jalapeño slices, if using, on top of the pickled vegetables.

Step 9

Close the sandwich with the other half of the baguette, slice into desired portions, and serve immediately.

Nutrition Facts

Serving size	(1476.9g)

Amount per serving	% Daily Value*
Calories	1946.0

Total Fat 30.8g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 6.0g
Cholesterol 13.5mg	0%
Sodium 5395.5mg	0%
Total Carbohydrate 302.8g	0%
Dietary Fiber 19.5g	0%
Total Sugars 82.9g
Protein 144.6g	0%

Vitamin D 0IU	0%
Calcium 707.1mg	0%
Iron 31.6mg	0%
Potassium 2511.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.4%

Protein: 28.0%

Carbs: 58.6%