Grilled Vegan Banh Mi Sandwiches
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4 sandwiches
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Calories
510 kcal
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Course
Side Dish, Main Course, Snacks
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Cuisine
American
Grilled Vegan Banh Mi Sandwiches
Description
The recipe begins by marinating sliced vegetables like eggplant, zucchini, and bell pepper in a mix of toasted sesame oil, rice wine vinegar, tamari, garlic, and green onion before grilling them until tender and slightly charred. Meanwhile, shredded carrots are pickled briefly in rice wine vinegar, sugar, and salt to infuse a tangy crunch.
The sandwich assembly involves hollowing out a baguette and baking it slightly for warmth and crunch. A creamy peanut butter mixture with miso, grated ginger, and lime juice is spread inside, providing umami depth and creaminess. Grilled vegetables, pickled carrots, fresh cucumbers, cilantro, green onions, and optional jalapeno slices complete the filling.
This sandwich packs multiple textures—smoky grilled veggies, crunchy pickled carrots, crisp cucumber, and soft bread—resulting in a balanced and flavorful vegan take on the classic banh mi. It’s suitable for a hearty lunch or light dinner.
Ingredients
Grilled Veggies
- 2 tbsp sesame oil toasted
- 2 tbsp rice wine vinegar
- 1 tbsp tamari or soy sauce
- 1 clove garlic minced
- 2 tbsp green onion thinly sliced
- 1 ¼ lb vegetable I used eggplant, zucchini, and bell pepper, cut into ¼-inch slices, assorted
- salt to taste
- black pepper to taste
Banh Mi Sandwiches
- ¼ cup rice wine vinegar
- 1 ½ tsp white sugar organic for vegan-friendly
- ¼ tsp salt
- 2 cups carrot shredded
- ⅓ cup peanut butter creamy
- ¼ cup green onion thinly sliced
- 1 tbsp ginger grated fresh
- 2 tsp yellow miso
- 2 tsp lime juice fresh
- 1 baguette 16 oz; halved lengthwise
- 1 cucumber thinly sliced, small
- 1 cup cilantro fresh leaves
- 1 jalapeno pepper thinly sliced (optional, small
Instructions
Grilled Veggies
- Whisk together the sesame oil, rice wine vinegar, tamari, and garlic in a large baking dish. Place green onions and vegetables in dish and toss to coat. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Heat indoor grill to Sear or, if your grill doesn't have a Sear setting, to High. Carefully place marinated veggies on the grill and cook for about 5 minutes on each side, until tender, brushing with extra marinade as they cook. (You can also use an outdoor grill or a grill pan over medium-high heat if you don't have an indoor grill.) Season with salt and pepper to taste.
Banh Mi Sandwiches
- Preheat oven to 375°F.
- Whisk together the rice wine vinegar, sugar, and salt in a small bowl. Add the shredded carrots and let the mixture marinate for 15 minutes. Drain off any excess liquid.
- Hollow out the top and bottom of the baguette, leaving a 1-inch thick shell. Place the baguette halves on a baking sheet with the cut sides up and bake until crisp and just beginning to brown, about 5 minutes.
- In another small bowl, combine the peanut butter, green onions, ginger, miso, and lime juice. Spread this mixture onto the bottom half of the baguette. Arrange the grilled veggies on top of this, then the carrots and cucumber, and finally the cilantro and jalapeño slices (if using). Place the top half of the baguette onto the sandwich, then cut into 4 pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 67g | 22% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1107mg | 46% |
| Potassium | 900mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 18348IU | 367% |
| Vitamin C | 29mg | 32% |
| Calcium | 141mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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