Vegan Bánh Mì by @healthyalie

1h35

4 servings

🍞

2 slices

Stale bread

🥛

Plant-based milk

🫒

1 tbsp

Olive oil

🧅

2

Onions

🍄

350 g

Brown mushrooms

🍶

30 ml

Liquid smoke

🌿

1 sprig

Rosemary

🌿

1 sprig

Thyme

🌰

120 g

Cashew nuts

🧈

60 ml

Margarine

🧀

3 tbsp

Nutritional yeast

🫙

1 pinch

Nutmeg

⚫

1 pinch

Black pepper

🧂

1 pinch + 30 g

Salt

🧄

2 pinches

Garlic powder

🥕

2

Carrots

🫜

2

Daikon radish

🍶

500 ml

White vinegar

🍬

120 g

Sugar

🫘

200 g

Firm tofu

🌽

3 tbsp

Cornstarch

🍬

1 tbsp

Brown sugar

🥢

2 tbsp

Soy sauce

🍚

1 tbsp

Rice vinegar

🥣

Vegan mayo

🌿

Coriander

🍞

Baguette bread

  1. Cut
    • Stale bread
    • Plant-based milk

    Cut the bread into cubes and pour plant-based milk over it, then set aside.

  2. Sauté
    • Onions
    • Olive oil
    • Rosemary

    Sauté the onions with the olive oil, rosemary and thyme.

  3. Add
    • Brown mushrooms

    Add the mushrooms and cook until done.

  4. Blend
    • Cashew nuts
    • Onions
    • Brown mushrooms

    Blend the cashew nuts with the cooked mushrooms and onions and the rest of the pâté ingredients.

  5. Pour

    Pour the mixture into an oven-safe jar and bake for 25 minutes at 180 degrees.

  6. Cool

    Let cool, then refrigerate overnight.

  7. Cut
    • Carrots
    • Daikon radish

    Cut the carrots and daikon radish into julienne strips.

  8. Mix
    • White vinegar
    • Sugar
    • Salt

    Mix the vinegar with the sugar and salt.

  9. Marinate
    • Carrots
    • Daikon radish
    • White vinegar

    Let the vegetables marinate in a sterilized jar for at least 24 hours.

  10. Sprinkle
    • Firm tofu
    • Cornstarch
    • Nutritional yeast

    Sprinkle the tofu with the cornstarch and nutritional yeast, and shake well to coat.

  11. Fry
    • Firm tofu
    • Olive oil

    Fry the tofu in a pan with the oil, then gently blot it with paper towel.

  12. Whisk
    • Brown sugar
    • Soy sauce
    • Rice vinegar

    In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, garlic powder and cornstarch.

  13. Pour

    Pour the sauce into the hot pan over medium heat and stir.

  14. Put
    • Firm tofu

    When the sauce starts to thicken, put the tofu back into the pan and gently stir to coat it in the sauce.

  15. Assemble
    • Vegan mayo
    • Coriander
    • Baguette bread

    To assemble the bánh mì, spread vegan mayo, then the pâté, add the tofu, then the pickles, and finish with coriander.

Vegan Bánh Mì by @healthyalie

1h35

4 servings

🍞

2 slices

Stale bread

🥛

Plant-based milk

🫒

1 tbsp

Olive oil

🧅

2

Onions

🍄

350 g

Brown mushrooms

🍶

30 ml

Liquid smoke

🌿

1 sprig

Rosemary

🌿

1 sprig

Thyme

🌰

120 g

Cashew nuts

🧈

60 ml

Margarine

🧀

3 tbsp

Nutritional yeast

🫙

1 pinch

Nutmeg

⚫

1 pinch

Black pepper

🧂

1 pinch + 30 g

Salt

🧄

2 pinches

Garlic powder

🥕

2

Carrots

🫜

2

Daikon radish

🍶

500 ml

White vinegar

🍬

120 g

Sugar

🫘

200 g

Firm tofu

🌽

3 tbsp

Cornstarch

🍬

1 tbsp

Brown sugar

🥢

2 tbsp

Soy sauce

🍚

1 tbsp

Rice vinegar

🥣

Vegan mayo

🌿

Coriander

🍞

Baguette bread

Preparation Steps

  1. Step 1/15

    Cut the bread into cubes and pour plant-based milk over it, then set aside.

    🍞Stale bread
    🥛Plant-based milk
    🔪Knife
    🪵Cutting board
    🥣Bowl

  2. Step 2/15

    Sauté the onions with the olive oil, rosemary and thyme.

    🧅Onions
    🫒Olive oil
    🌿Rosemary
    🌿Thyme
    🍳Pan

  3. Step 3/15

    Add the mushrooms and cook until done.

    🍄Brown mushrooms
    🍳Pan

  4. Step 4/15

    Blend the cashew nuts with the cooked mushrooms and onions and the rest of the pâté ingredients.

    🌰Cashew nuts
    🧅Onions
    🍄Brown mushrooms
    🍞Stale bread
    🥛Plant-based milk
    🍶Liquid smoke
    🧈Margarine
    🧀Nutritional yeast
    🫙Nutmeg
    ⚫Black pepper
    🧂Salt
    🧄Garlic powder

  5. Step 5/15

    Pour the mixture into an oven-safe jar and bake for 25 minutes at 180 degrees.

    Oven-safe jar

  6. Step 6/15

    Let cool, then refrigerate overnight.

    Oven-safe jar

  7. Step 7/15

    Cut the carrots and daikon radish into julienne strips.

    🥕Carrots
    🫜Daikon radish
    🔪Knife
    🪵Cutting board

  8. Step 8/15

    Mix the vinegar with the sugar and salt.

    🍶White vinegar
    🍬Sugar
    🧂Salt
    🥣Bowl

  9. Step 9/15

    Let the vegetables marinate in a sterilized jar for at least 24 hours.

    🥕Carrots
    🫜Daikon radish
    🍶White vinegar
    🍬Sugar
    🧂Salt
    🫙Sterilized jar

  10. Step 10/15

    Sprinkle the tofu with the cornstarch and nutritional yeast, and shake well to coat.

    🫘Firm tofu
    🌽Cornstarch
    🧀Nutritional yeast
    🥣Bowl

  11. Step 11/15

    Fry the tofu in a pan with the oil, then gently blot it with paper towel.

    🫘Firm tofu
    🫒Olive oil
    🍳Pan
    🧻Paper towel

  12. Step 12/15

    In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, garlic powder and cornstarch.

    🍬Brown sugar
    🥢Soy sauce
    🍚Rice vinegar
    🧄Garlic powder
    🌽Cornstarch
    🥣Bowl
    🥄Whisk

  13. Step 13/15

    Pour the sauce into the hot pan over medium heat and stir.

    🍳Pan

  14. Step 14/15

    When the sauce starts to thicken, put the tofu back into the pan and gently stir to coat it in the sauce.

    🫘Firm tofu
    🍳Pan
    🥄Spoon

  15. Step 15/15

    To assemble the bánh mì, spread vegan mayo, then the pâté, add the tofu, then the pickles, and finish with coriander.

    🥣Vegan mayo
    🌿Coriander
    🍞Baguette bread
    🫘Firm tofu
    🥕Carrots
    🫜Daikon radish
    🔪Knife
    🥄Spoon

Composition

Ingredients

Types

Grains, Plant-based Dairy Alternative, Oil, Vegetables, Condiments, Herbs, Nuts, Fats, Spices, Sweeteners, Soy Products, Starches

Ingredients

Stale bread, Plant-based milk, Olive oil, Onions, Brown mushrooms, Liquid smoke, Rosemary, Thyme, Cashew nuts, Margarine, Nutritional yeast, Nutmeg, Black pepper, Salt, Garlic powder, Carrots, Daikon radish, White vinegar, Sugar, Firm tofu, Cornstarch, Brown sugar, Soy sauce, Rice vinegar, Vegan mayo, Coriander, Baguette bread

Notes

Stale bread (for the pâté), Plant-based milk (to soak the bread, amount not given), Olive oil (for the pâté, plus 2 tbsp more, for frying the tofu, amount not given), Onions (for the pâté), Liquid smoke (or salted soy sauce), Margarine (melted), Nutritional yeast (for the pâté), Salt (for the pâté, for the pickle brine), Garlic powder (for the pâté), Carrots (for the pickles), Daikon radish (small, for the pickles), Sugar (for the pickles, or more for a less acidic taste), Cornstarch (to coat the tofu), Soy sauce (unsweetened, for the sauce), Vegan mayo (for assembly, amount not given), Coriander (for assembly, amount not given)

Allergens

Gluten, Tree nuts, Sulphites, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Halal

Calories

520 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 58g, Fat: 26g, Fiber: 6g, Sugars: 18g

Nutritional Information

Minerals

Sodium: 980mg, Iron: 2.8mg, Magnesium: 70mg, Potassium: 650mg, Zinc: 2mg

Vitamins

Vitamin B6: 0.4mg, Vitamin A: 350mcg, Vitamin C: 8mg, Vitamin K: 10mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

35 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Knife, Cutting board, Bowl, Whisk, Pan, Oven-safe jar, Sterilized jar, Paper towel, Spoon

Appliances

Blender, Oven

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Everyday, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Vietnamese

Geographic

Vietnam, Southeast Asia

Various

Aspect

Texture

Crunchy, Creamy, Sticky

Flavors

Savory, Smoky, Tangy, Umami, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Assembled sandwich : same day (best eaten immediately after assembly to avoid soggy bread), Mushroom-cashew pâté : up to 5 days (store in an airtight jar in the fridge), Pickled carrot and daikon : up to 2-3 weeks (store in a sterilized, sealed jar in the fridge, submerged in brine), Fried caramelized tofu : up to 3 days (store in an airtight container in the fridge, reheat before serving)