Vegan Beef Banh Mi
Discover the bold and vibrant flavors of a Vegan Beef Banh Mi—your new favorite plant-based twist on this classic Vietnamese street food. This recipe features succulent marinated seitan strips cooked to perfection, paired with tangy, quick-pickled carrots and daikon radish, crispy cucumber, and aromatic herbs like cilantro and mint for a refreshing balance. A creamy vegan mayonnaise infused with lime juice elevates every bite, while optional jalapeños bring a fiery kick for spice lovers. Served on a lightly toasted baguette, this satisfying sandwich combines savory, sweet, and zesty notes for an unforgettable culinary experience. Perfect for a quick lunch or dinner, this vegan banh mi is ready in just 40 minutes and will transport your taste buds straight to the streets of Vietnam!
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Recipe Information
Ingredients
- 1 Baguette
- 400 grams Seitan or plant-based beef strips
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Sriracha
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 4 tablespoons Rice vinegar
- 3 tablespoons Granulated sugar
- 1 medium Carrot, julienned
- 1 small Daikon radish, julienned
- 1 small Cucumber, sliced into thin strips
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh mint leaves
- 0.25 cup Vegan mayonnaise
- 1 tablespoon Lime juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Jalapeño, thinly sliced (optional)
Instructions
In a small saucepan over medium heat, combine the rice vinegar, granulated sugar, and a pinch of salt. Stir until the sugar dissolves completely to make the pickling solution. Remove from heat and let it cool.
Place the julienned carrot and daikon radish into a shallow dish or jar. Pour the cooled pickling solution over the vegetables. Cover and refrigerate for at least 20 minutes to allow the flavors to develop.
In a bowl, mix together soy sauce, maple syrup, sriracha, garlic powder, and onion powder. Add the seitan or plant-based beef strips to this marinade and let sit for 10 minutes.
While the seitan is marinating, slice the baguette in half lengthwise and lightly toast it in an oven or on a pan to get a nice crust.
In a pan over medium heat, cook the marinated seitan strips, stirring occasionally, until they are browned and heated through, about 5-7 minutes.
In a small bowl, whisk together the vegan mayonnaise, lime juice, salt, and pepper until smooth to make the banh mi sauce.
To assemble the Banh Mi, spread the banh mi sauce generously on both halves of the baguette. Layer the cooked seitan strips on one half of the baguette, followed by a layer of pickled carrots and daikon.
Add cucumber slices, fresh cilantro, mint leaves, and jalapeño slices, if using, on top of the pickled vegetables.
Close the sandwich with the other half of the baguette, slice into desired portions, and serve immediately.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 82.9 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 2512 mg | 53% | |
*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.
