Vegan Banh Mi Sandwich
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based Vietnamese sandwich with marinated tofu, pickled carrots and daikon, fresh herbs, and a spiced mayo on crusty bread. Tangy, aromatic, and satisfying with bright flavors. A Vietnamese classic made entirely vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup tamari
- 2 tbsp lime juice
- 2 tbsp coconut sugar
- 2 tsp sesame oil
- 1 garlic clove, chopped
- 1 1-inch cube ginger, chopped
- 1 lemongrass stalk, roughly chopped
- 1/2 tsp crushed red chilli flakes
- 1/2 cup white vinegar
- 1/2 cup water
- 3 tbsp sugar
- 1 tsp salt
- 1/2 cup carrots, cut into sticks or peeled
- 1/2 cup daikon, cut into sticks or peeled
- 1 baguette
- 1/4 cucumber, sliced
- cilantro
- green onions
- vegan mayonnaise
- hoisin sauce
- sriracha (optional)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 2022mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 283mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2022MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.