Vegan Bánh Mì (Soy Curls)
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!
Tried this recipe?Let us know how it was!