Vegan Bahn Mi Meatballs Recipe
You’ll love how easy these Vegan Bánh Mì Meatballs are to make—just 30 minutes for a meal packed with pickled veggies, fresh cilantro, and a creamy sriracha kick.
Servings: 4
Calories: 268kcal
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 jalapeño in a large glass container with a lid. Pour in the vinegar, sugar, salt, and 1 cup of hot water. Secure the lid and shake until the sugar has dissolved. Set aside to pickle for a minimum of 15 minutes, or up to 4 hours in the fridge.
- Place the sliced rolls on a large platter. Tuck four vegan meatballs into each roll, 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.
Notes
To store Vegan Meatball Banh Mi, keep the components separate. Store the pickled veggies in an airtight container in the fridge for up to 1 week. The vegan meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
To reheat, warm the meatballs in the oven at 350°F (175°C) for 10 minutes. I don’t recommend freezing the sandwiches since the bread can get soggy. Assemble them right before serving to keep everything fresh.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 24g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2247mg | Potassium: 327mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3351IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 2mg
