AsianMain DishUnder 30 MinutesVeganVegetarianVietnamese

Vegan Meatball Banh Mi

These Vegan Meatball Banh Mi sandwiches are chock full of pickled veggies and fresh cilantro sprigs, then topped with a creamy sriracha sauce. Perfection in a bun!

These Vegan Meatball Bahn Mi sandwiches are chock full of pickled veggies and fresh cilantro sprigs, then topped with a creamy sriracha sauce. Perfection in a bun!

If you live in a big city, there may be lots of restaurant options nearby.

These Vegan Meatball Bahn Mi sandwiches are chock full of pickled veggies and fresh cilantro sprigs, then topped with a creamy sriracha sauce. Perfection in a bun!

If you don’t live in a big city and have lots of options, that is okay.  We have lived in big cities and very small towns and loved them all.

These Vegan Meatball Bahn Mi sandwiches are chock full of pickled veggies and fresh cilantro sprigs, then topped with a creamy sriracha sauce. Perfection in a bun!

When you live in a smaller city, it may force you to cook more than in a big city.

It is fine if you don’t have a drive-thru Banh Mi restaurant.

Now, you can make your own Vegan Banh Mi sandwiches like I do.  I am a little bit in love with them.

These Vegan Meatball Bahn Mi sandwiches are chock full of pickled veggies and fresh cilantro sprigs, then topped with a creamy sriracha sauce. Perfection in a bun!

I adore the pickled vegetables, crunchy cilantro sprigs, and spicy sriracha sauce.

I stuff spicy vegan meatballs in my sandwiches and head on over to chow-down-town (<–Hey, that would be a great name for a blog – just sayin’).

These Vegan Meatball Bahn Mi sandwiches are chock full of pickled veggies and fresh cilantro sprigs, then topped with a creamy sriracha sauce. Perfection in a bun!

I used vegan mayonnaise for the sriracha sauce to keep the whole thing plant-based, but feel free to use the regular stuff if you feel so inclined.

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These Vegan Meatball Bahn Mi sandwiches are chock full of pickled veggies and fresh cilantro sprigs, then topped with a creamy sriracha sauce. Perfection in a bun!

Here’s the Recipe!

Vegan Meatball Banh Mi Recipe

These Vegan Meatball Bahn Mi sandwiches are chock full of pickled veggies and fresh cilantro sprigs, then topped with a creamy sriracha sauce. Perfection in a bun!
5 from 2 votes
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Course: Main Dish
Cuisine: Asian
Prep Time: 30 mins
Total Time: 30 mins
Servings: 4
Calories: 230kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

  • 1/2 cup carrot matchsticks
  • 1/2 cup daikon radish matchsticks
  • 1/2 cup sliced cucumber
  • 1/2 cup sliced jalapeno
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 4 crusty bread rolls - sliced
  • 16 vegan meatballs - warmed
  • 16 sprigs cilantro
  • 4 tablespoons vegan mayonnaise
  • 1 tablespoon sriracha

Instructions

  • Combine the carrot, daikon, cucumber, and jalapeno in a large glass container with lid. Pour in the vinegar, sugar, salt, and 1 cup of hot water. Secure the lid and shake until sugar has dissolved. Set aside to pickle for minimum 15 minutes, or up to 4 hours in the fridge.
  • Place the sliced rolls on a large platter. Tuck four vegan "meatballs" into each rolls, then top with one quarter of the prepared pickled veggies and four cilantro sprigs.
  • Whisk the vegan mayonnaise and sriracha together in a small bowl. Transfer to a piping bag or squeeze bottle and drizzle onto each sandwich. Alternatively, you may simply smear the sauce onto the inside of the buns. Serve immediately.
Nutrition Facts
Vegan Meatball Banh Mi Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
230
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
7
g
Sodium
 
1933
mg
84
%
Carbohydrates
 
33
g
11
%
Fiber
 
3
g
13
%
Sugar
 
16
g
18
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. 5 stars
    We love this meal and have it on our regular rotation. Its fresh, filling and delicious! It’s also extremely quick and easy, ready in less than 30 minutes. We do this with the Trader Joe’s frozen meatballs and the Trader Joe’s half baked Ficelle bread when we need a really quick meal.

  2. Wonderful ready to see this unique post that is useful for me. Really like your web page and would like to say thanks for this unique web page.

  3. Dear Anetta,

    Your photos are beautiful and the recipe looks delicious and quite refreshing! Pinterest led me to you.
    In this most respectful manner, I would like to call attention to the way you spell the Vietnamese baguette sandwich, “Bahn Mi.” Lately, I’ve noticed some varied spelling on the Vietnamese sandwich. The most proper, although anglicized, way would be “Banh Mi.” In Vietnamese, the correct way to spell it is, “Bánh Mì,” which would sound like you are enthusiastically saying “BUN?! Me” (like they way you would pronounce a hair bun, but excitedly and with a question. Heh).
    Nevertheless, your recipe is a wonderful take on the Vietnamese baguette sandwich.

    1. HOW EMBARRASSING. As soon as you wrote that I realized you were totally right… unfortunately, it’s too late for me to change the URL but I’ll update the title 🙂

  4. Ohhh these look cool! I haven’t yet made vegan meatballs! You have motivated me – thank you Anetta! 🙂