banh mi
prep time
total time
recipe type: bread
cuisine: Vietnamese, Vegan
serves: 2
  • ½ cup vinegar (I used apple cider, but any mild vinegar will be OK.)
  • ¼ cup water
  • ¼ cup sugar
  • 1 tablespoon vegan fish sauce
  • 1 carrot (julienned)
  • ¼ red onion (finely sliced)
  • 2 crunchy baguette rolls
  • 2 tablespoons vegan mayonnaise
  • lettuce leaves
  • cucumber (finely sliced)
  • fried seitan (I used seitan. Tofu or tempeh would also be good)
  • sriracha sauce
  • fresh coriander leaves
  • spring onions (finely sliced)
  1. Put the vinegar, water, sugar and 'fish' sauce into a bowl or saucepan and microwave or heat until the sugar dissolves. Allow to cool a bit.
  2. Add the carrot and onion to the vinegar mix and allow to steep for 10 minutes. while you assemble the remainder. This will make enough pickle for 2 baguettes.
  3. Slice the baguettes in half and spread with the mayo.
  4. Add the lettuce, fried seitan/tofu/tempeh, cucumber, pickles, spring onions, sriracha sauce and fresh coriander leaves.
Any type of vegan protein would work well here, so choose your favourite. I had some seitan so that is what I used. I sliced and fried to brown it off a bit. Tofu and tempeh would work well too. Some of the pre seasoned ones would be great.

I got my vegan fish sauce from The Cruelty Free Shop.
Recipe by quinces and kale at