Vegan Pulled Mushroom Banh Mi

by

This recipe offers a vegan twist on the classic Vietnamese banh mi, using pulled shiitake mushrooms as a flavorful and satisfying meat alternative.

Ingredients

For the pickled vegetables:

  • 150g carrot
  • 150g cucumber
  • 1 tbsp caster sugar
  • 2 tbsp apple cider vinegar

For the pulled mushrooms:

  • 500g shiitake mushrooms
  • 4 garlic cloves
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • Olive oil

For assembly:

  • 1 baguette
  • 6 tbsp vegan mayo
  • 2 tbsp Sriracha sauce
  • Fresh coriander
  • 1 fresh red chilli
  • 4 radishes
  • 1 lime

Method

  1. Pickle the vegetables:
    • Slice carrot and cucumber into matchsticks
    • Mix with sugar, vinegar, and salt
    • Let pickle for at least 45 minutes
  2. Prepare the mushrooms:
    • Preheat oven to 180°C fan / 400°F
    • Slice mushroom caps and shred stalks
    • Bake with oil, salt, and pepper for 20 minutes
    • Add sliced garlic, hoisin sauce, and soy sauce
    • Bake for another 20 minutes
  3. Prepare other ingredients:
    • Cut baguette into quarters
    • Mix vegan mayo with Sriracha sauce
    • Slice chilli and radishes
    • Pick coriander leaves
  4. Assemble the banh mi:
    • Spread Sriracha mayo on baguette
    • Layer with pickled veg, pulled mushrooms, radish, coriander, and chilli
    • Finish with a squeeze of lime juice

This Vegan Pulled Mushroom Banh Mi is a flavor explosion that will satisfy both vegans and non-vegans alike. The combination of savory pulled mushrooms, tangy pickled vegetables, and spicy Sriracha mayo creates a perfect balance of flavors and textures. Don’t hesitate to try this recipe – it’s a delicious and fun way to explore Vietnamese-inspired cuisine in your own kitchen!