Vegan Lentil Bánh Mí Sandwich
The bánh mì sandwich is the result of the merging of Vietnamese and French cultures during the French occupation of Vietnam. The result is a baguette filled with protein, pickled veggies and Vietnamese herbs and spices. The protein part of the sandwich is up to the cook’s imagination. Pork, chicken, beef and tofu are some of the most popular options. However, we have found that veggie patties are a delicious vegan option that work great in the mix! Today we bring you the recipe for vegan lentil bánh mí, our personal favorite.
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We’re serving up our vegan lentil bánh mí with pickled carrots and cucumbers, a lot of cilantro leaves and green mayo. If you like, you can also add chili or jalapeño slices, mint, and onions.
Vegan Lentil Bánh Mì Sandwich Recipe Tips:
+ You can save time and effort on this recipe by buying pre-pickled veggies and pre-soaked lentils (we like Trader Joe’s steamed lentils).
+ On the other hand, if you enjoy making everything from scratch, you can take this sandwich to the next level by making homemade baguettes! Try this easy vegan baguettes recipe.
Vegan Lentil Bánh Mí Sandwich
Ingredients
Veggie Patties
- 3/4 cup dried lentils
- 2 garlic cloves
- 3/4 cup crimini mushrooms, diced, or Portobello mushrooms
- 2 tbsp olive oil
- 2 tbsp low-sodium soy sauce
- 1/4 cup bread crumbs
- neutral oil for frying
Pickled Veggies
- 1 cup water
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1/2 tbsp salt
- 1 cup carrot, cut in thin strips (julienned)
- 3/4 cup cucumber slices
Green Mayo
- 2 tbsp fresh cilantro, chopped
- 3/4 cups vegan mayo
- Salt to taste
To Serve
Equipment
Instructions
- Hydrate your lentils at least 5 hours ahead, up to overnight, in a big bowl filled with water.
- To make the pickled veggies: In a small pot add the water, white vinegar, sugar and salt. Bring the mixture to a boil and take off the heat. Cover the carrot thin strips and the cucumber slices with the pickling juice. Allow to pickle for at least 30 minutes, up to 2 hours.
- Meanwhile, cook the lentils in abundant salted water until soft and tender – about 15-20 minutes. Drain from the cooking liquid and reserve.
- Roughly chop the garlic.
- In a small pan, add 2 tablespoons olive oil, garlic and diced mushrooms. Cook in medium low heat until the mushrooms brown.
- Add the lentils, mushrooms, soy sauce and breadcrumbs to the bowl of a food processor. Pulse until a creamy homogenous paste is formed. You should be able to form little patties. Add salt and pepper to the taste. If necessary, add a little bit of water to the mixture.
- Divide the lentil mixture into 12 balls and form patties. In a medium sized skillet brushed with neutral oil brown the patties from both slides.
- To make the green mayo: Blend the mayo with 2 tablespoons of chopped cilantro. Add salt to the taste.
- To serve the sandwich, open the baguettes lengthwise and spread them with cilantro mayo. Fill with lentil patties, fresh cilantro leaves, pickled carrots and cucumbers.
Notes
