Vegetarian Banh Mi Baguette

Vibrant flavors of Vietnam with our Savory Vegetarian Banh Mi Baguette. This vegetarian recipe features roasted portobello mushrooms and a colorful array of fresh vegetables, creating a satisfying meal that’s both light and flavorful. Perfect for those following a vegetarian diet, this Vietnamese-inspired dish is free from gluten and can be made soy-free by omitting the fish sauce.

The savory and tangy flavor profile makes it versatile for lunch or dinner, and it’s packed with nutrients from fresh veggies. Easily accessible through EasyChef Pro, you can create this recipe with a convenient shopping list that ensures the lowest cost per serving.

Get ready to elevate your meal prep with EasyChef Pro and enjoy this delicious Banh Mi Baguette today!

Recipe Collection: Lunch

Serving Size: 2

Cooking Time: 45 minutes

Overview

This Banh Mi Style Vietnamese Baguette is a delightful vegetarian twist on the classic Vietnamese sandwich. Featuring roasted portobello mushrooms and a medley of fresh vegetables, this sandwich is packed with flavor and perfect for a light yet satisfying meal.

Diet Type

Vegetarian (if fish sauce is omitted)

Allergies

Soy, Fish (if fish sauce is used)

Cuisine

Vietnamese

Ingredients

• 2 Whole portobello mushroom caps, sliced
• 2 Teaspoons (tsp) olive oil
• Pinch salt, to taste
• Pinch pepper, to taste
• 1 Medium carrot, sliced
• 1 Whole daikon (white) radish, sliced
• 1 Cup rice vinegar
• 0.5 Cups fresh lime juice
• 0.5 Cups cold water
• 0.5 Cups chilled lime juice
• 2 Teaspoons (tsp) soy sauce
• 1 Teaspoon (tsp) nuoc mam (Vietnamese fish sauce)
• 0.5 Teaspoon (tsp) toasted sesame oil
• 2 Tablespoons (tbsp) canola oil
• 2 Teaspoons (tsp) garlic, minced
• 0.33 Cup white sugar
• 0.33 Cup cold water
• 1 Whole jalapeno pepper, sliced
• 8 Sprigs fresh cilantro with stems
• 1 Medium cucumber, sliced
• 2 Sprigs fresh Thai basil
• 2 7 Inch French bread baguettes, sliced

Steps

1. Preheat the oven to 450°F (230°C). Place the sliced portobello mushrooms on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 25 minutes. Cool slightly, then slice into strips.
2. While the mushrooms are roasting, bring a saucepan of water to a boil. Blanch the carrot and radish slices for a few seconds, then transfer them to a bowl of ice water. In a separate bowl, mix rice vinegar, 0.5 cup lime juice, and 0.5 cup cold water. Soak the carrot and radish in this marinade for at least 15 minutes.
3. In a small bowl, combine the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, sugar, and 0.33 cup water to make the sandwich sauce.
4. To assemble the sandwiches, drizzle some sandwich sauce on each half of the baguettes. Layer the roasted mushrooms on the bottom half, add more sauce, and top with jalapeno slices, carrot and radish slices (drained from marinade), cucumber, basil, and cilantro. Close with the top half of the baguette and serve.

Enjoy this vibrant and flavorful Banh Mi Baguette as a refreshing lunch or dinner option!