Vegan Banh Mi

Ohhh. 😑❤️

I’ve never made a Banh Mi in my life. I couldn’t stop thinking about having one today! A fresh, flavorful, tasty Vegan Banh Mi! 🥰 I looked up a recipe and veganized it. It was INSANE!!! 🙌😍

For the Chikken:

1/2 cup soy sauce

1/2 cup fresh lime juice

1/4 cup granulated sugar

3-4 cloves garlic, minced

1 chopped jalapeno

1 1/2 teaspoons salt

1 bag Gardein chikken (or any vegan meats)

For the Pickled Veggies:

1/2 cup hot tap water

1/4 cup cup rice vinegar

1/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 carrot, sliced thin

For the Sandwiches:

6 soft sub rolls

1/3 cup mayo

1/2 cucumber, sliced thin

1 cup cilantro leaves, or mint

1 sliced jalapeno for extra heat 🌶

For the chikken: Mix the first six ingredients in a baking dish. Add the to the dish, cover, and refrigerate at least an hour, the longer the better. (Or do what I did and skip the fridge: put it in a pot under super low heat for a few!)

For the pickled vegetables: Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, crushed red pepper, sliced carrots. Cover and refrigerate for at least 30 minutes.

Heat the pan to medium and cook the chikken. Open the sub rolls and throw them in the oven until toasted.

Drain the pickled veggies. Slice the chikken into thin pieces unless they are already in strips.

Spread mayo over in the sub rolls. Layer the cucumbers, chikken, pickled veggies, cilantro leaves and jalapeños in the rolls. Add sriracha if you want to have more fun. Serve immediately!