A Vegan Bánh Mì made with Marinated Soy Curls might be my new favorite way to make one of my favorite sandwiches!

I’ve been making Vegan Bánh Mì for a couple years now, and seeing as it’s one of my favorite sandwiches, it behooves me to make as many variations as I can! It’s nearly endless!

So for this one, we’ll be using one of my favorite vegan proteins, Soy Curls!

ingredients for Vegan Bánh Mì (Soy Curls)

Soy Curls – If you need a run down on soy curls, check out my How To Cook Soy Curls post.

Marinade – For the marinade we’ll be using some soy sauce, Hoisin sauce, sesame oil and some pantry staples. It’s a pretty simple but flavorful marinade!

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 (soy curls)

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!

Then rehydrate the soy curls in some water for about 10 minutes.

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.

Next whip up the marinade.

Pour the marinade over the Soy Curls, stir to coat and cook for 3 – 4 minutes on medium. Drizzle with some Sesame Oil, and more Sambal if you like.

Assemble the sandwich by spreading the pate on the bottom roll, then adding the soy curls, jalapeños, cucumbers, pickled veggies, cilantro and some sriracha or sriracha mayo if you like!

storage

The pickled veggies are good for a month. Everything else should be stored in the fridge and eaten within 4 – 5 days.

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Vegan Bánh Mì (Soy Curls)

Thee Burger Dude

5 from 2 votes

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Course Sandwiches

Cuisine Vietnamese

Servings Sandwiches

Ingredients

6 Sandwich Rolls
2 Medium Cucumber (sliced or cut into matchsticks)
2 – 4 Jalapeños (sliced)
2 cups 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

Soy Curls / Reduction Sauce

8 oz Dried Soy Curls
2 cups Vegan Beef Broth (or Veggie Broth)
1 Tbsp Vegan Worcestershire (or Steak Sauce)
2 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) (or 2 tsp Miso Paste)
2 Tbsp Browning Sauce (Gravy Master, Kitchen Bouquet etc.)
Salt & Pepper to taste

Marinade

2 Tbsp Soy Sauce
3 Tbsp Vegan Mayo (or neutral oil)
1 Tbsp Hoisin Sauce
1 tsp Rice Vinegar
2 Tbsp Sugar
1 tsp Onion Powder
1 tsp Garlic Powder
Black Pepper
1 Tbsp Chili Garlic Sauce (like Huy Fong Brand)
1 tsp Sesame Oil

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!

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