Vegetarian Beef Banh Mi
Elevate your sandwich game with this mouthwatering Vegetarian Beef Banh Mi, a plant-based twist on the classic Vietnamese favorite. This recipe features tender, savory plant-based ground beef cooked with soy sauce and garlic, layered into a crisp French baguette. Pickled carrots and daikon radishes add a tangy crunch, while fresh cucumber, jalapeño, and cilantro bring vibrant, herbaceous flavors. A creamy sriracha mayo ties everything together with a kick of heat. Ready in just 45 minutes, this easy-to-make banh mi offers a perfect balance of textures and bold, irresistible flavors, making it an ideal option for lunch or dinner. Perfect for vegetarians and anyone craving a fresh, flavorful meal!
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Recipe Information
Ingredients
- 1 large French Baguette
- 1 medium Carrot
- 1 medium Daikon radish
- 1 small Cucumber
- 0.5 cup Fresh cilantro
- 1 small Jalapeño
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 200 grams Plant-based ground beef
- 2 tablespoons Soy sauce
- 2 cloves Garlic
- 1 tablespoon Vegetable oil
- 0.25 cup Mayonnaise
- 1 tablespoon Sriracha
Instructions
Begin by preparing the pickled vegetables. Peel the carrot and daikon radish, then julienne them into thin strips.
In a bowl, combine 0.25 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Stir until dissolved.
Add the carrot and daikon strips to the vinegar mixture, ensuring they are fully submerged. Cover and refrigerate for at least 15 minutes.
While the vegetables are pickling, prepare the plant-based beef mixture. Mince 2 garlic cloves.
In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
Add 200 grams of plant-based ground beef to the skillet. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly browned.
Stir in 2 tablespoons soy sauce and continue to cook for another 2-3 minutes. Remove from heat and set aside.
Slice the baguette into four equal sections and then slice each section lengthwise, leaving one side connected.
In a small bowl, mix 0.25 cup mayonnaise with 1 tablespoon sriracha sauce to make the sriracha mayo.
Spread the sriracha mayo evenly inside each section of the baguette.
Thinly slice the cucumber and jalapeño, then chop fresh cilantro.
Drain the pickled vegetables well.
To assemble the banh mi, layer the cooked plant-based beef, drained pickled vegetables, cucumber slices, jalapeño slices, and cilantro inside each baguette section.
Serve the vegetarian beef banh mi immediately for a perfect mix of flavors and textures.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 6330 mg | 275% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 39.6 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1594 mg | 34% | |
*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.
