How to make:
Vegan Banh Mi with Seitan & Pickled Vegetables
Layers of seitan are piled high with pickled vegetables and Sriracha mayo on a fluffy baguette in this Vegan Banh Mi! These satisfying sandwiches are great for packable lunches or to serve to a crowd.
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Author:
Yield:
4 1x
Rating:
Ingredients
For the seitan:
- 1/3 organic soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha
- 1 teaspoon coconut sugar (or other sugar)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 package Sweet Earth Enlightened Foods Traditional Seitan Slices
For the pickled vegetables:
- 1/2 cup carrots, chopped into thin matchsticks
- 1/2 cup cucumber, chopped into thin matchsticks
- 1/2 cup radishes, chopped into thin matchsticks
- 1/3 cup rice vinegar
- 1/4 cup white or apple cider vinegar
- 1 teaspoon coconut sugar (or other sugar)
For the Sriracha mayo:
- 1/4 cup dairy-free mayonnaise
- 2–3 teaspoons Sriracha
For the sandwiches:
- 1 12-inch baguette
- Optional toppings: Sriracha, purple cabbage, cilantro, sliced jalapeno, avocado
Instructions
- In a glass jar, add carrots, cucumber, radishes, rice vinegar, wine vinegar and sugar. Put the lid on and shake the jar to combine the ingredients. Place in the fridge. Let sit for 15 minutes, but it’s better to make these the day before making the sandwiches.
- In a medium bowl, add soy sauce, vinegar, Sriracha, sugar, garlic powder and onion powder. Whisk to combine.
- Halve each seitan slice. Add to the bowl with sauce and stir to coat the slices evenly. Let sit for 5-10 minutes.
- Heat a greased skillet over medium heat. Add the slices; cook for 5 minutes, flip, then cook an additional 5 minutes. Set aside.
- In a small bowl, add mayonnaise and Sriracha; stir to combine, adding a bit of water to thin it out, if desired.
- Slice the baguette into 4 equal sections, then slice each section in half. Slather Sriracha mayo on each side, then top with seitan, pickled vegetables, and other optional toppings.