Recipe: Vegetarian Bread - Bánh Mỳ Chay

By Helen Le Published: November 6, 2018

  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 1 hr 15 mins

  • Yield: 6 (6 Servings)

As you know, I’ve been trying to create vegan versions of every popular Vietnamese dishes and so far I’ve make vegan pho, bun bo hue, hu tieu, and vegan spring rolls. Today I will share with you my ultimate recipe for a decadent vegan banh mi sandwich. Let’s start!

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Ingredients
Instructions
  • To make vegan pate, in a pan, add a tablespoon of oil and fry some minced leek and lemongrass until fragrant. Add the eggplant and stir fry for 3minutes and then toss in their cooked lotus seeds and soaked cashew nuts. Season with a teaspoon of sugar, 2 teaspoons soy sauce, and half a teaspoon of salt. Turn off the heat and transfer to a food processor and blend until smooth. Transfer to a container and pour about 4 tablespoons of melted butter on top. You can keep this in the refrigerator for about a week.
  • For the pickles, toss the julienned carrot and daikon with 1 tspoon of salt. Let sit for 15 minutes. Then rinse well to get rid of the salt and squeeze out the excess water. Toss with a tablespoon of sugar and a tablespoon of vinegar. Chill for 30 minutes. You can keep this in the refrigerator for a week or two.
  • For the marinade, in a large bowl, combine the minced lemongrass , a tablespoon of minced leek, a tablespoon of char siu powder, a tablespoon of vegan oyster sauce, 2 tablespoons water, a tablespoon of sugar and half a teaspoon of salt and half teaspoon of pepper. Stir well.
  • Cut the tofu into 1-inch steaks and put in the marinade together with the wheat gluten. You can either fry or grill the tofu. Remove the minced leek so it won't burn. Fry or grill till golden brown both side. Let cool and cut into slices.
  • Bring the left-over marinade to a boil and strain to make the sauce.
  • Put everything on the assembly line. You also need cucumber cut into long slices, cilantro, and chili. Cut the baguette on one side to open. Spead pate, drizzle sauce, add cilantro, cucumber, and the pickles, the fragrant tofu and seitan, some chilli. Enjoy!