Vegan Banh Mi Bonanza: A Flavor Fiesta!
Hey there, flavor adventurers! Get ready to embark on a culinary journey that'll transport you straight to the bustling streets of Vietnam, all from the comfort of your kitchen. We're talking Banh Mi, but with a vibrant, vegan twist!
A Tale of Two Cultures
Banh Mi is a culinary love child, born from the beautiful collision of French and Vietnamese food cultures. It's got the crunch of a French baguette but the heart and soul of Vietnam with its complex and zingy flavors. If you haven't had one yet, buckle up because your taste buds are about to go on a joyride!
What Makes a Banh Mi, a Banh Mi?
Forget the ice cream version (for now!) most Banh Mi sandwiches have a similar structure:
- Something Chewy: We're using marinated tofu for a protein packed, satisfying bite.
- Something Sweet and Sour: Pickled carrots and radishes bring the tang and a touch of sweetness.
- Something Crunchy: Cucumber ribbons and crisp cabbage are a must for that delightful crunch.
- Something Fresh: A generous handful of coriander is essential for a fresh, bright note.
- Something Spicy: A drizzle of vegan sriracha mayo ties it all together!
Honestly, the explosion of flavors in this sandwich is hard to describe. It's like a party in your mouth! Excuse me a moment while I grab another bite... nom nom nom
Let's Get Cooking!
This recipe is for 4 glorious sandwiches, ready in about an hour (with a little pickle prep in advance).
Ingredients
For the Sandwiches:
- 1 long baguette (or 4 small ones, GF if needed)
- A wedge of finely sliced cabbage
- 2 small cucumbers, ribboned
- 2 small spring onions, chopped
- A small bunch of fresh coriander
For the Pickles:
- 2 carrots, ribboned or julienned
- 3 small turnips or 15 radishes, sliced or julienned
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup brown sugar or maple syrup
- 15 Szechuan (or black) peppercorns
- 1 tsp salt
- 1 garlic clove, crushed
For the Marinated Tofu:
- 400g firm tofu, pressed
- 2 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 4 tbsp tamari or soy sauce
- 1-2 tbsp sriracha
- 3 tsp toasted sesame oil
- 2 tsp cornstarch (optional, for extra crispness)
- 3 tbsp oil (for frying, optional)
For the Vegan Sriracha Mayo:
- 1/4 cup aquafaba (chickpea water)
- 4 tsp lime juice (or lemon juice or vinegar)
- 1/4-1/2 tsp salt, to taste
- 1/4 tsp powdered garlic, to taste
- Approx. 1 cup mild tasting oil (canola, grapeseed, or light olive oil)
- 4-5 tsp sriracha, or more to taste
- Freshly ground pepper, to taste
Instructions
- Get Pickling: Combine the sliced carrots, turnips/radishes in a sterilized jar. In a small pot, boil rice vinegar, sugar, peppercorns, salt, and garlic. Simmer for 10 mins and pour the hot liquid over your veggies and refrigerate once cooled.
- Tofu Time: Mix the maple syrup, rice wine vinegar, tamari, sriracha, and sesame oil for the marinade. Cut the pressed tofu into smaller pieces. You can pan-fry (lightly coated in cornstarch for crispness) or bake until browned. Afterward, pour the marinade over the tofu.
- Mayo Magic: In a tall container, combine aquafaba, lime juice, salt, and garlic powder. Blend with an immersion blender until frothy. Slowly trickle in the oil while blending continuously until you have a thick mayo. Stir in sriracha and season with pepper and salt as needed. Refrigerate to thicken.
- Assemble Your Masterpiece: Lightly toast the baguettes and layer with pickled veggies, cucumber, cabbage, spring onions, tofu and coriander. Top with a generous dollop of your homemade sriracha mayo. Serve immediately and enjoy!
Notes
- Tofu Pressing: No tofu press? No problem! Just wrap the tofu in paper towel and press it down with something heavy (like cans). Change the paper towel as it gets wet.
- Aquafaba: The magic water from your chickpea can. It's best to use the water from a low sodium can, or make your own.
Make it your own
Feel free to adapt this recipe to your own preference. You can add a variety of vegetables, like bell peppers or fresh herbs, and adjust the amount of spice according to your own palate.
Enjoy the ride!
So there you have it – a vegan Banh Mi that’s bursting with flavor, texture, and wholesome goodness. Go on, give it a try and let your taste buds dance!
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