Vegan Chicken Banh Mi
Savor the bold and vibrant flavors of this Vegan Chicken Banh Mi, a plant-based take on the iconic Vietnamese sandwich. Juicy vegan chicken strips are marinated in a savory soy-sesame glaze, then paired with tangy, quick-pickled carrots and daikon radish. Crisp cucumber, spicy jalapeño, and fresh cilantro bring brightness and crunch, all nestled inside a crusty, toasted baguette. A creamy, spicy sriracha mayo ties it all together, making every bite irresistible. This recipe is quick and easy, ready in just 40 minutes, and perfect for a satisfying lunch or dinner. Whether you're vegan or simply looking to explore meatless meals, this sandwich is a must-try for its rich umami and fresh, zesty twist!
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Recipe Information
Ingredients
- 200 grams Vegan chicken strips
- 1 large French baguette
- 1 medium Carrot, julienned
- 1 small Daikon radish, julienned
- 0.5 medium Cucumber, thinly sliced
- 1 small Jalapeño, thinly sliced
- 0.5 cup Fresh cilantro
- 60 milliliters Rice vinegar
- 15 milliliters Maple syrup
- 30 milliliters Soy sauce
- 15 milliliters Sesame oil
- 2 cloves Garlic, minced
- 15 milliliters Sriracha
- 60 grams Vegan mayonnaise
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 240 milliliters Water
Instructions
Prepare the pickled vegetables: In a small bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved. Add the julienned carrot and daikon radish. Let them marinate while you prepare the rest of the ingredients, at least 20 minutes.
In a separate medium-sized bowl, combine soy sauce, sesame oil, garlic, and maple syrup. Add the vegan chicken strips, ensuring they are well coated. Allow to marinate for 10 minutes.
Mix the sriracha and vegan mayonnaise in a small bowl until smooth. Set aside.
Heat a skillet over medium heat. Add marinated vegan chicken strips and cook for about 5-7 minutes until lightly browned and heated through. Remove from heat.
Slice the baguette in half lengthwise and toast lightly if desired.
Spread sriracha mayo on both sides of the baguette.
Layer the cooked vegan chicken strips, pickled vegetables (drain excess liquid), cucumber slices, jalapeño slices, and fresh cilantro inside the baguette.
Close the baguette, slice into servings, and serve immediately.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 6404 mg | 278% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 46.6 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1913 mg | 41% | |
*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.
