Vegan Banh mi Recipe

Xin chào! Today’s recipe is an unconventional take on the Vietnamese recipe Banh mi, for those who don’t know ‘banh’ means baguette and ‘mi’ is spicy. I will be making this plant-based recipe with soy medallions however I have experimented with seitan, mushrooms and tofu and they all worked perfectly. I hope you enjoy this amazing sandwich recipe! This recipe will serve 2-3 people.


  • 1-2 large baguettes
  • vegan mayonnaise (2tbsp per sandwich)
  • 2 tbsp mushroom pâté.
  • coriander.
  • sriracha sauce (optional topping).

For the pickled veg:

  • 1/2 a cucumber
  • 2  carrots.
  • 1/2 daikon radish (optional)
  •  1/2 fresh jalapeños (optional)
  • 1/4 cup of rice vinegar
  • 2-3 tbs sugar
  • salt to taste

Note: unfortunately where I live I cannot find daikon, therefore, I did not use it for this recipe.

For protein:

  • 180g of dehydrated soy (alternatively tofu or seitan).
  • 1/2 cup Hoisin sauce (depends on portion size, I had 7 medallions and there were leftovers).
  • 3-4 tablespoons low sodium soy sauce or tamari sauce.
  • 1 tsp garlic powder or 2 garlic cloves.
  • 1 tsp ginger powder or half a thumb of ginger.
  • vegetable stock (if hydrating dehydrated soy).

Note: use a good non-stick pan if you want to make this recipe oil-free.


  1. First,  hydrate the soy medallions. This requires using hot vegetable or vegan chicken stock to soak the soy meat in for 20-30 minutes. Make sure you drain and squeeze out excess stock. Slice them into bite-sized strips.
  2. Next, mix the marinade ingredients into a large bowl and add the soy strips. Set them aside until you are ready to cook.Note: leaving the soy medallions to marinate for longer will make the dish tastier!
  3. Then, slice the jalapeños and cut the carrot, cucumber and daikon into match sticks. If you are not familiar with this method you can use this video here for some help.
  4. Next, add all the vegetables to a bowl with the rice vinegar, sugar and salt. Mix the vegetables and set them aside for 20-30 minutes until they are flexible.
  5. Then, cut the baguettes into 3 to 4 parts. Slice them open and spread mayo on one side and mushroom pâté on the other.
  6. Next, fry the soy medallions until they are slightly caramelised, you can use a tablespoon of oil or use a good non-stick pan.
  7. Now, drain the vinegar from the pickled vegetables and place them in the baguette, then, put the protein in and top with coriander and sriracha.IMG-20170923-WA0032

Note: if you have excess vegetables left you can use them for a side dish, I enjoy adding a teaspoon of sesame seed oil to cut the sharpness from the vinegar or mixing it with shredded cabbage. Enjoy!


3 Comments Add yours

  1. Lifted Dish says:

    This looks delicious, I’ve never had a Bahn mi but I may have to give it a go! Thanks for sharing.

    1. It is most definitely worth it!

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