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Vegan banh-mi

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Vegan banh-mi

  • 45
  • Serves 2
  • Medium



This sandwich became an instant hit in my home. For sure, it is one of my top 3 favorite sandwiches, all time. Crispy, fluffy balls, pickled veggies, creamy mayo, fresh cilantro, all of them in one bite. Deeeeelish! ✨


Pickled veggies

150 ml rice wine vinegar

150 ml hot water

1 tsp sea salt

1 tbsp sugar

2 carrot, matchsticks

1/2 daikon, matchsticks

1 cucumber, matchsticks

Vegan meatballs

200 g tofu

2 green onion, chopped

2 green garlic, chopped

1 carrot, grated

1 zucchini, grated and drained very well

2 tbsp lemongrass, minced

2 tsp soy sauce

1 tsp cilantro, chopped

2 tbsp flour

Salt & pepper, to taste

*oil, for frying

1 baguette

Green vegan mayonnaise

Fresh cilantro

Radishes, sliced



Place the daikon, carrots, cucumbers in a bowl, add the mixed liquid (vinegar, water, sugar, salt). Let it stand for at least 15 minutes.


In a food processor add all the ingredients and pulse until you have an uniform mixture, but do not overmix! If the mixture is wet you can add a little more flour.

Using your hands, form the meatballs and fry them in hot oil until beautiful browned.

Cut the baguette in half, spread green mayo and sriracha, add pickles, meatballs, radishes and cilantro and serve.



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Wild garlic gnudi
Tofu Buddha bowl

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