Vegetarian Chicken Banh Mi
Savor the bold and vibrant flavors of a Vegetarian Chicken Banh Mi, a plant-based twist on the classic Vietnamese sandwich! Tender vegetarian chicken pieces are marinated in soy sauce, toasted sesame oil, and garlic for an umami-rich base, while a quick-pickled medley of carrot and daikon adds a tangy crunch. Each lightly toasted baguette is slathered with spicy sriracha mayo and layered with cool cucumber slices, aromatic cilantro, and fiery jalapeño for a perfect balance of spicy, savory, and refreshing flavors. Ideal for a quick yet satisfying meal, this recipe is ready in just 30 minutes and offers a delightful fusion of textures and tastes. Whether you're a vegetarian or simply looking to explore new sandwich ideas, this banh mi is sure to impress!
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Recipe Information
Ingredients
- 250 grams Vegetarian chicken pieces
- 2 tablespoons Soy sauce
- 1 tablespoon Toasted sesame oil
- 2 cloves Garlic
- 1 large Carrot
- 1 small Daikon radish
- 1 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2 medium Baguettes
- 4 tablespoons Mayonnaise
- 1 tablespoon Sriracha
- 0.5 small Cucumber
- 0.5 cup Fresh cilantro
- 1 small Fresh jalapeño
Instructions
Start by preparing the vegetarian chicken marinade. Mince the garlic cloves and mix them with the soy sauce and toasted sesame oil in a medium bowl. Add the vegetarian chicken pieces, toss until well coated, and let marinate for at least 10 minutes.
Meanwhile, prepare the pickled vegetables. Peel and julienne the carrot and daikon radish. In a small bowl, combine the rice vinegar, sugar, and salt, stirring until the sugar dissolves. Add the julienned vegetables to the vinegar mixture, tossing to coat. Let them sit for at least 15 minutes, tossing occasionally.
When ready to cook the vegetarian chicken, heat a nonstick skillet over medium heat. Add the marinated chicken pieces and cook for about 5-7 minutes, stirring occasionally until heated through and slightly golden.
As the vegetarian chicken cooks, prepare the baguettes. Halve each baguette lengthwise and lightly toast them in a toaster oven or on a skillet until golden and crispy.
In a small bowl, mix the mayonnaise and sriracha to create a spicy mayo spread.
To assemble the banh mi, spread a generous amount of spicy mayonnaise on each half of the toasted baguettes. Layer the bottom halves with cucumber slices, then add the cooked vegetarian chicken pieces and the drained pickled vegetables.
Top with fresh cilantro sprigs and thin slices of jalapeño. Place the top halves of the baguettes on the assembled sandwiches, pressing down gently.
Cut each baguette into portions and serve immediately, enjoying the combination of savory, spicy, and tangy flavors.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 7974 mg | 347% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 50.8 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2296 mg | 49% | |
*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.
