5 from 12 votes
Grilled Vegan Banh Mi Sandwiches
These grilled vegan banh mi sandwiches feature marinated grilled vegetables layered in a hollowed-out baguette with quick pickled shredded carrots and a flavorful peanut-miso spread. Fresh cucumber, cilantro, green onion, and optional jalapeno add brightness and spice, offering a satisfying plant-based sandwich with varied textures.
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings:
4
sandwiches
Calories:
510 kcal
Course:
Side Dish, Main Course, Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 sandwiches
Amount Per Serving
Calories 510
% 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.