Banh Mi Recipe Vegetarian Peanut Sauce Twist

If you’re craving a vibrant, crunchy sandwich that bursts with flavor yet is completely vegetarian, you’re in for a treat with this Vegetarian Peanut Banh Mi recipe. The traditional Vietnamese banh mi is known for its crispy baguette, savory fillings, and fresh pickled vegetables, but this version adds a delightful twist by incorporating a creamy peanut sauce that elevates every bite.

Whether you’re a seasoned vegan or simply looking to explore a fresh, plant-based option, this sandwich combines the best of textures and tastes for an exciting meal.

With layers of marinated tofu, pickled carrots and daikon, crisp cucumbers, fresh cilantro, and a spicy peanut dressing, this banh mi is both satisfying and wholesome. It’s quick to prepare, perfect for lunch or dinner, and a fantastic way to introduce some Asian-inspired flavors into your weekly menu.

Plus, if you love experimenting with bread, check out our Hamburger Bun Sourdough Recipe to make your own sandwich bread!

Why You’ll Love This Recipe

This Vegetarian Peanut Banh Mi offers a unique fusion of crunchy, savory, spicy, and nutty flavors that will keep your taste buds intrigued. It’s:

• Quick and easy: Ready in under 30 minutes, perfect for busy days.
• Customizable: Swap tofu for tempeh or add your favorite veggies.
• Nutritious: Packed with plant-based protein, fresh veggies, and healthy fats.
• Vegan-friendly: No animal products, yet full of rich umami flavor.
• Texturally exciting: Creamy peanut sauce meets crunchy pickles and crusty bread.

Plus, it’s a fantastic way to impress friends with a gourmet sandwich that’s a little unexpected but totally delicious!

Ingredients

• 1 baguette (preferably a light, crusty French-style baguette)
• 200g firm tofu, pressed and sliced into strips
• 1 cup shredded carrots
• 1 cup shredded daikon radish
• 1 cucumber, thinly sliced
• 1/2 cup fresh cilantro leaves
• 2 green onions, thinly sliced
• 1 fresh red chili, thinly sliced (optional)
• For the peanut sauce:
• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or agave nectar
• 1 tsp sesame oil
• 1 clove garlic, minced
• Water to thin as needed
• For quick pickling:
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp vegetable oil (for frying tofu)
• Optional: vegan mayonnaise or sriracha for extra spice

Equipment

• Mixing bowls
• Whisk or fork (for peanut sauce)
• Frying pan or skillet
• Sharp knife and cutting board
• Measuring cups and spoons
• Small jar or bowl for pickling
• Spoon or spatula

Instructions

1. Prepare the quick pickled vegetables: In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat gently until sugar dissolves completely. Allow to cool slightly.
2. Place shredded carrots and daikon radish in a bowl or jar. Pour the cooled pickling liquid over them, ensuring the vegetables are submerged. Let them pickle for at least 15 minutes while you prepare the rest of the sandwich.
3. Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and minced garlic. Add water, a teaspoon at a time, to reach a smooth, pourable consistency.
4. Prepare the tofu: Heat vegetable oil in a skillet over medium-high heat. Pat tofu slices dry, then fry for 3-4 minutes on each side until golden brown and slightly crisp. Remove from heat.
5. Slice the baguette: Cut the baguette lengthwise, leaving a hinge on one side to hold the fillings together. Toast lightly if desired for extra crunch.
6. Assemble the banh mi: Spread a thin layer of peanut sauce on both sides of the baguette. Layer the fried tofu strips, pickled carrots and daikon, cucumber slices, cilantro leaves, green onions, and chili slices if using.
7. Optional step: Add a drizzle of vegan mayonnaise or sriracha for extra creaminess or heat.
8. Close the sandwich gently and cut into portions. Serve immediately to enjoy the contrasting textures and vibrant flavors at their best.

Tips & Variations

For an extra crunchy bite, you can add sliced radishes or toasted peanuts on top of the sandwich. If you prefer a smoky flavor, try marinating the tofu in a bit of liquid smoke or smoked paprika before frying.

Want to make this sandwich gluten-free? Use a gluten-free baguette or substitute with gluten-free bread options.

You can also swap tofu for tempeh or seitan for different textures and flavors.

For a slightly sweeter peanut sauce, add a splash of orange juice or a pinch of chili flakes for more heat. This recipe pairs wonderfully with other Asian-inspired dishes like our Half Runner Beans Recipe or a refreshing Green Goodness Juice Recipe to balance out the richness.

Nutrition Facts

Serving Suggestions

This vegetarian peanut banh mi is perfect on its own for a filling lunch or light dinner. Pair it with a crisp, cold Vietnamese iced coffee or a sparkling lime soda for an authentic experience.

If you want to round out the meal, consider serving it alongside a bowl of crispy spring rolls or a fresh papaya salad. For dessert, don’t miss trying our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a comforting finish.

Conclusion

The Vegetarian Peanut Banh Mi is a flavorful celebration of textures and tastes — from the crunchy pickled vegetables and crispy tofu to the creamy, nutty peanut sauce. It’s an excellent choice for those seeking a delicious, filling, and plant-based sandwich that doesn’t compromise on flavor.

Easy to prepare and endlessly customizable, this banh mi offers a fresh way to enjoy Vietnamese-inspired cuisine right at home.

Whether you’re preparing a quick weekday lunch or impressing friends at a weekend gathering, this recipe is sure to become a favorite. Don’t forget to explore other fantastic recipes like our Glazed Twist Donut Recipe or the hearty Green Chile Cheese Bread Recipe to complement your culinary adventures.

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