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!
If you live in a big city, there may be lots of restaurant options nearby.
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.
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.
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’).
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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Here’s the Recipe!
Vegan Meatball Banh Mi
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!
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
Yield:
4Serving Size:
1Amount Per Serving: Calories: 230|Total Fat: 9g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 7g|Cholesterol: 0mg|Sodium: 1933mg|Carbohydrates: 33g|Fiber: 3g|Sugar: 16g|Protein: 4g|
Nutrition information has been auto-calculated for your convenience.
July 1, 2016 | Last Updated on September 1, 2020 by Linda
This looks amazing!!! Will certainly be trying this out this week! Thank you for sharing.
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Wow this really looks awesome dish. Thanks for sharing this recipe.
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.
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 🙂
This looks amazing!!! Will certainly be trying this out this week! Thank you for sharing.
Such a great idea. Love the flavors in these! My boys would devour them quickly.
Loved this recipe. Made it twice and about to make it again this weekend.
Such a great idea, Anetta. Love the flavors in these! My boys would devour them quickly.
Ohhh these look cool! I haven’t yet made vegan meatballs! You have motivated me – thank you Anetta! 🙂