Vegan Lentil Bánh Mí Sandwich

This vegan lentil bánh mí sandwich is a flavorful recipe that features veggie patties, pickled veggies, and vegan mayo on a crusty baguette.

Course lunch, Main Course, main meals, sandwich, vegetarian

Prep Time 20

Cook Time 10

Resting 5

Total Time 5 30

Servings veggie patties

Calories 75

Author Lindsay

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.

Nutrition information is just for the veggie patties and is calculated per patty.