Vegetarian Beef Banh Mi

Elevate your sandwich game with this Vegetarian Beef Banh Mi, a plant-based twist on the Vietnamese classic that’s bursting with bold flavors and vibrant textures. This recipe features savory, soy-sauce-infused plant-based ground beef paired with tangy quick-pickled carrots and daikon radish. A touch of heat comes from sliced jalapeños and sriracha mayo, while fresh cucumber and cilantro lend cool, herby elements. All of this goodness is tucked into a crisp yet chewy French baguette, making it the ultimate fusion of crunch and umami. Ready in just 45 minutes, this modern take on Banh Mi is perfect for those seeking a quick, flavorful vegetarian meal that doesn’t compromise on authenticity. Perfect for lunch, dinner, or impressing at your next gathering!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large French Baguette
• 1 medium Carrot
• 1 medium Daikon radish
• 1 small Cucumber
• 0.5 cup Fresh cilantro
• 1 small Jalapeño
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 200 grams Plant-based ground beef
• 2 tablespoons Soy sauce
• 2 cloves Garlic
• 1 tablespoon Vegetable oil
• 0.25 cup Mayonnaise
• 1 tablespoon Sriracha

Directions

Step 1

Begin by preparing the pickled vegetables. Peel the carrot and daikon radish, then julienne them into thin strips.

Step 2

In a bowl, combine 0.25 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Stir until dissolved.

Step 3

Add the carrot and daikon strips to the vinegar mixture, ensuring they are fully submerged. Cover and refrigerate for at least 15 minutes.

Step 4

While the vegetables are pickling, prepare the plant-based beef mixture. Mince 2 garlic cloves.

Step 5

In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.

Step 6

Add 200 grams of plant-based ground beef to the skillet. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly browned.

Step 7

Stir in 2 tablespoons soy sauce and continue to cook for another 2-3 minutes. Remove from heat and set aside.

Step 8

Slice the baguette into four equal sections and then slice each section lengthwise, leaving one side connected.

Step 9

In a small bowl, mix 0.25 cup mayonnaise with 1 tablespoon sriracha sauce to make the sriracha mayo.

Step 10

Spread the sriracha mayo evenly inside each section of the baguette.

Step 11

Thinly slice the cucumber and jalapeño, then chop fresh cilantro.

Step 12

Drain the pickled vegetables well.

Step 13

To assemble the banh mi, layer the cooked plant-based beef, drained pickled vegetables, cucumber slices, jalapeño slices, and cilantro inside each baguette section.

Step 14

Serve the vegetarian beef banh mi immediately for a perfect mix of flavors and textures.

Nutrition Facts

Serving size	(944.8g)

Amount per serving	% Daily Value*
Calories	1884.2

Total Fat 92.6g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 9.3g
Cholesterol 60.8mg	0%
Sodium 6330.4mg	0%
Total Carbohydrate 216.1g	0%
Dietary Fiber 14.2g	0%
Total Sugars 39.6g
Protein 60.6g	0%

Vitamin D 0IU	0%
Calcium 228.3mg	0%
Iron 15.6mg	0%
Potassium 1593.6mg	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: 43.0%

Protein: 12.5%

Carbs: 44.6%