I am thoroughly enjoying this cauliflower banh-mi sandwich. The combination of flavors and textures is incredibly satisfying, and it includes all my favorite tastes. The balance of sweet and salty is perfect, and there is a subtle spicy kick that lingers after each bite.
About this recipe
This is the perfect time of year for my vegan sandwich creation. It was designed to be enjoyed on the go, while picnicking, or even just outside. It’s a colorful and delightful meal that’s both healthy and delicious.
What is a banh mi?
A Bánh Mì is a delicious Vietnamese sandwich packed with a fusion of flavors! It usually includes different kinds of meats and veggies, all tucked into a baguette.
But don’t worry, there’s a vegan version too! Imagine a crusty baguette filled with marinated tofu or roasted veggies, fresh cucumber, pickled carrots and radishes, a heap of cilantro, and a spicy chili sauce. That’s a Vegan Bánh Mì: a burst of flavors in every bite, and a fun, fresh and easy way to feed the family!
Ingredients to make it
- Cauliflower: The cauliflower is cut into small pieces and then marinated in a sauce of maple syrup, garlic, Sriracha, and soy sauce.
- Carrots: These are pickled, but we’re talking about just two minutes of preparation, nothing complicated. If you want, you can add daikon, radishes, and cucumber.
- Sandwich: And then to assemble the sandwich, you add cucumber, sliced jalapeños, fresh herbs, and mayonnaise.
How to make the vegan sandwich?
It all starts by marinating cauliflower in a very tasty (filled with nutritional superpowers) marinade. Then I like to prepare the quick pickled carrots, and at this point, you are almost done. The only steps missing are: prepping fresh herbs and the cucumber, cooking the cauliflower and assembling the cauliflower banh-mi.
tips to make It special
- When cooking the cauliflower, use a nonstick pan.
- Toast the bread when everything else is ready.
- If you like extra saucy meals, you could prepare a double batch of the marinade to have an extra saucy cauliflower.
- This recipe will be amazing with a side of noodles, or a green mango salad or with a minty watermelon slushy.
FREQUENTLY asked questions
Other vegan sandwiches that you will love
- Mushroom and onion sandwich
- Tofu banh mi
- Chipotle hummus and raw vegetables
- Apple Reuben sandwich
- Tunaless sandwich
Cauliflower Bahn-mi
Equipment
- non-stick frying pan
Ingredients
- 4 buns or individual baguettes
- 1 cauliflower head
Marinade
- 2 tablespoons maple syrup
- 3 garlic cloves minced
- 1 tablespoon sriracha
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon vegetable oil
- ½ lime its juice
- Pinch of salt
Quick pickled carrots
- 3 tablespoons of water
- 3 tablespoons of rice vinegar
- 3 teaspoons of sugar
- ½ teaspoon salt
- 4 julienne carrots
To assemble the banh-mi
- Vegan mayo or Vegan spicy mayo
- 1 cucumber sliced diagonally
- 1 bunch cilantro
- 20 mint leaves
- 1 jalapeño pepper sliced
Instructions
- First, combine all the ingredients for the marinade. Then, pour the mixture over the cauliflower and leave it to sit.
- In a big jar with a lid mix the water, rice vinegar, sugar, and salt. Cover and shake until thoroughly combined. Add the carrots, shake again, and let it sit for 10 min approx.
- To prepare the cauliflower, heat a cast iron or non-stick skillet on medium-high heat. Place the cauliflower in the skillet, reduce the heat, and cook for approximately 10 minutes on each side. Ensure that the cauliflower is cooked adequately but still has a firm texture. Take care not to overcook the garlic.
- To make banh-mi, start by slicing the buns or baguettes in half lengthwise. Warm the bread in a skillet or oven at 300ºF for a few minutes. This will help to enhance the flavor and texture of the bread.
- Apply vegan mayo on the inside of the top and bottom of the bun. Then, add cucumber, herbs, pickled carrots, sliced jalapeño, and finally top it off with some delicious cauliflower.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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