epicurious
Vegan Bahn Mi
The proteins for this vegan bánh mì recipe are tofu and seitan, plus a vegan pâté made with white beans. A vegan version of the Vietnamese classic!
👥 8 Servings👤 Helen Lê📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●skillet
- ●blender
- ●food processor
📝 Preparation Steps
1
Make the Pickled Carrots and Daikon
medium carrot, peeled and shredded or cut into sticks1recipe Pickled Carrots and Daikon1
2
In a medium bowl, toss carrots and daikon with the salt, and then let sit for ⏱️ 15 minutes. Rinse well and squeeze out all excess water.
medium carrot, peeled and shredded or cut into sticks1recipe Pickled Carrots and Daikon1
3
Return the carrots and daikon to the bowl, add the sugar and vinegar, and toss well. Let sit for at least ⏱️ 30 minutes.
medium carrot, peeled and shredded or cut into sticks1recipe Pickled Carrots and Daikon1
4
Store in a 8-ounce sterilized glass jar or airtight container for up to 2 weeks in the refrigerator.
5
Make the Vegan Pâté
6
If using canned beans, skip to the next step. Place dried beans in a medium saucepan and fill with enough water to cover. Bring to a boil over high heat, and then cover and simmer on low heat until beans are tender but not mushy (20 to ⏱️ 30 minutes). Remove from heat and drain.
7
In a medium skillet, heat 1 tablespoon of oil over medium-low heat. When hot, add leek and lemongrass, and cook and stir until fragrant (about ⏱️ 2 minutes). Add Japanese eggplant and cashews, and cook and stir until slightly browned and softened (3 to ⏱️ 5 minutes). Add precooked or canned white beans, sugar, soy sauce, and salt. Cook and stir for ⏱️ 2 minutes, and then turn off heat and let cool.
Japanese eggplant, cut into ½-inch thick slices1
8
Transfer cooled mixture to a blender or food processor, add cocoa powder, and process until smooth.
9
Pour the purée into a 2-cup container, sprinkle with ground pepper, and drizzle melted margarine on top. Cover and refrigerate for ⏱️ 4 hours.
10
Make the filling
11
In a large bowl, combine lemongrass, leek, char siu seasoning mix, vegetarian oyster sauce, water, sugar, salt, and ¼ teaspoon of ground pepper, and stir well. Cut tofu into 1-inch thick steaks and add to bowl along with seitan. Toss well to coat with sauce, and let marinate for ⏱️ 30 minutes.
12
Scrape off the minced aromatics and shake off excess marinade from the tofu and seitan, but leave remaining marinade in the bowl.
13
In a medium skillet, heat ¼ cup of oil over medium heat. When hot, add tofu and seitan, and cook until golden brown on all sides (about ⏱️ 10 minutes). Remove from heat, let cool, and cut both into slices.
14
Put reserved marinade in a small saucepan and simmer over low heat until slightly thickened (2 to ⏱️ 3 minutes). Strain through a fine-mesh sieve into a small bowl and set aside.
15
Assemble
16
Cut open each baguette lengthwise. Spread a thin layer of pâté on one side, and then drizzle with sauce. Add pickled carrots and daikon, cilantro, cucumber, tofu, seitan, and jalapeño pepper slices (if using), and serve immediately.
medium carrot, peeled and shredded or cut into sticks1recipe Pickled Carrots and Daikon1cilantro, roughly chopped2 ouncesmedium cucumber, peeled, seeds removed, and cut lengthwise into 3-inch slices1
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