Vegan Bánh Mì (Cold Cuts)
This Vegan Bánh Mì is super quick and easy, using Cold Cuts speeds up the process for a delicious sandwich ASAP!
So I’ve made a few variations on a Vegan Bánh Mì (aka Chay) and while they are all super delicious, they can also take a bit of time to put together.
Naturally I thought, “why not just use some store bought vegan cold cuts to make it quicker and easier?” And that’s exactly what I did!
ingredients for Vegan Bánh Mì (Cold Cuts)
Cold Cuts – Use your favorite store-bought Cold Cuts! I like Tofurkey, especially their new Turkey and Ham Slices, that’s what I’m using in this sandwich.
Now of course, you could make your own Cold Cuts, like my Seitan Ham, Roast Beef, or Turkey, or for a faster option, my Tofu Deli Meat or even Easier Tofu Deli Meat!
Pickled Veggies – Carrots and Daikon Radish seem to be the most common for this. All we need to do is cut them into matchsticks and then add them to a sweet and sour brine to pickle them.
Mushroom Pâté – We’ll also swap the Liver Pate for Mushrooms! This is super easy to make and is insanely delicious too! Leftovers can be enjoyed on some crackers!
Fresh Veggies – Jalapeños, Cilantro and Cucumber will also provide some spice and crunch!
French Rolls – If you want to make your own Banh Mi Rolls from scratch, Mary’s Test Kitchen has a good recipe. Otherwise just get a soft but sturdy French Roll. I don’t personally like using baguettes as they are too tough and chewy in my opinion.
how to make Vegan Bánh Mì (Cold Cuts)
For the pickled veggies, we just need to cut them into matchsticks and then let them hang out in the brine. They are honestly pretty good right away too!
Optional but recommended, make my Mushroom Pâté!
Assemble the sandwich by spreading the pate on the bottom roll, then adding the cold cuts, jalapeños, cucumbers, pickled veggies, cilantro and some sriracha or sriracha mayo if you like!
storage
The pickled veggies are good for a month. Cold Cuts are good for a while, depending on the brand or recipe!
other recipes you’ll dig!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Bánh Mì (Cold Cuts)
Ingredients
- 3 Sandwich Rolls
- 18 – 24 Vegan Deli Slices (See Notes)
- 1 Medium Cucumber (sliced or cut into matchsticks)
- 1 – 2 Jalapeños (sliced)
- 1 cup Cilantro Leaves (whole or roughly chopped)
- Mushroom Pâté
- Vegan Mayo
- Sriracha
PICKLED VEGGIES (Ðo Chua)
- 2 cups Carrots (Julienned)
- 2 cups Daikon Radish (Julienned)
- 1 tsp Salt
- 1 tsp Sugar
- 1/4 cup Sugar
- 3/4 cup Vinegar
- 1 cup Water
Instructions
Pickled Veggies
- Peel the carrots and daikon radish. You'll need about 2 carrots, and 1/3 of a medium daikon radish. First cut them into planks, and then into matchsticks. You should have about 2 cups of each.
- Toss them with the 1 tsp of salt and sugar and let them rest for 20 minutes to draw out the moisture. You can rinse them after word and then pat them dry with a clean towel or paper towel. Add them to a large mason jar or similar.
- Whisk together the 1/4 cup of sugar, water and vinegar until the sugar is dissolved. Pour over the carrots and daikon and ensure they are covered. Add more water / vinegar if needed to cover. You can use them right away, and can keep the in the fridge for up to one month.
Soy Curls
- Add the dried soy curls to a bowl and cover with water for about 10 minutes or until rehydrated.
- While the soy curls rehydrate, make the reduction sauce by combining all the ingredients.
- Drain and squeeze out as much liquid as you can from the rehydrated soy curls.
- Add the soy curls to a pan over medium heat. Cook them for about 5 minutes to dry them out a bit more. Then pour the reduction sauce over and reduce until it’s been absorbed (about 10 – 15 minutes)
- Whip up the marinade by whisking all the ingredients in a bowl.
- Pour the marinade over the Soy Curls, stir to coat and cook for 3 – 4 minutes on medium. Drizzle with the Sesame Oil, and more Chili Garlic Sauce if you like.
BANH MI
- Split a roll in half, but don't cut it all the way, leave a hinge. Then spread a generous amount of the mushroom pâté on the bottom half. Top with the soy curls, then some of the jalapeños, cucumber, pickled veggies, and cilantro. Add some sriracha or sriracha mayo to the top half if you like and dig in!
