Layers of seitan are piled high with pickled vegetables and Sriracha mayo on a fluffy baguette in this Vegan Banh Mi! These satisfying sandwiches are great for packable lunches or to serve to a crowd. In partnership with Sweet Earth Enlightened Foods!
Guess what? TODAY’S MY BIRTHDAY. Let’s celebrate with sandwiches because bread is life.
Year 21 served me really well. Emilie Eats continued to grow beyond my wildest dreams, I started senior year of undergrad, traveled a lot, got into grad school (!!!), and so much more. I feel like I really settled in to who I am and what my values are this past year, and it feels so good to be secure and confident in myself.
I have really high expectations for year 22, since I’ll be moving across the country and starting a new chapter of my life in grad school. In Colorado. By myself. Ah! Kind of scary, but even more exciting.
If you think I didn’t blast 22 by Taylor Swift as soon as the clock struck midnight, you’d be very wrong. (And yes, I’m writing this after midnight. Give me a break – it’s finals season!) There was absolutely NO WAY I was going to start my 22nd birthday without dancing to that song… I’ve only been waiting 6 years to do that.
Besides my birthday, we’re celebrating these vegan banh mi sandwiches today!
If you’ve never heard of banh mi, it’s a traditional Vietnamese sandwich with meat, pickled vegetables and condiments stuffed in a baguette. I ordered vegan banh mi at a New Orleans restaurant and was intrigued by all of the flavors, so when Sweet Earth asked me to recreate a vegan banh mi, I was up for the task!
We’re using Sweet Earth‘s Traditional Seitan Slices as the replacement for the meat in the sandwich! These slices are very versatile for any kind of sandwich you want to make since you can marinade it in any mixture. Plus, they’re full of plant protein that, with the bread and fiber from the veggies, will help keep you satisfied for a few hours.
You’ll be making your own pickled veggies, which taste best if you prepare them a day before you assemble the sandwiches. But if you’re crunched for time, a quick pickling will do the trick!
Slather a fresh, soft, fluffy baguette in dairy-free Sriracha mayo, then load up on the toppings! Feel free to add other vegetables you have: purple cabbage, jalapeno, spinach, you name it.
Now I really need to get to sleep before a full day of birthday festivities. Cheers to birthdays and vegan banh mi sandwiches!
Vegan Banh Mi with Seitan & Pickled Vegetables
Layers of seitan are piled high with pickled vegetables and Sriracha mayo on a fluffy baguette in this Vegan Banh Mi! These satisfying sandwiches are great for packable lunches or to serve to a crowd.
Ingredients
For the seitan:
- 1/3 organic soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha
- 1 teaspoon coconut sugar (or other sugar)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 package Sweet Earth Enlightened Foods Traditional Seitan Slices
For the pickled vegetables:
- 1/2 cup carrots, chopped into thin matchsticks
- 1/2 cup cucumber, chopped into thin matchsticks
- 1/2 cup radishes, chopped into thin matchsticks
- 1/3 cup rice vinegar
- 1/4 cup white or apple cider vinegar
- 1 teaspoon coconut sugar (or other sugar)
For the Sriracha mayo:
- 1/4 cup dairy-free mayonnaise
- 2–3 teaspoons Sriracha
For the sandwiches:
- 1 12-inch baguette
- Optional toppings: Sriracha, purple cabbage, cilantro, sliced jalapeno, avocado
Instructions
- In a glass jar, add carrots, cucumber, radishes, rice vinegar, wine vinegar and sugar. Put the lid on and shake the jar to combine the ingredients. Place in the fridge. Let sit for 15 minutes, but it’s better to make these the day before making the sandwiches.
- In a medium bowl, add soy sauce, vinegar, Sriracha, sugar, garlic powder and onion powder. Whisk to combine.
- Halve each seitan slice. Add to the bowl with sauce and stir to coat the slices evenly. Let sit for 5-10 minutes.
- Heat a greased skillet over medium heat. Add the slices; cook for 5 minutes, flip, then cook an additional 5 minutes. Set aside.
- In a small bowl, add mayonnaise and Sriracha; stir to combine, adding a bit of water to thin it out, if desired.
- Slice the baguette into 4 equal sections, then slice each section in half. Slather Sriracha mayo on each side, then top with seitan, pickled vegetables, and other optional toppings.
Thanks to Sweet Earth Enlightened Foods for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!
