These Veggie Banh Mi sandwiches are loaded with flavor from grilled marinated summer vegetables. They're hearty, delicious, and you won't believe how simple they are to make!
Most vegetarian or vegan banh mi sandwich recipes use tofu, but this one is different! It's a Grilled Veggie Banh Mi, made with marinated summer vegetables.
These banh mi sandwiches are:
- Vegetarian
- Vegan
- Loaded with summer flavor!
- Packed with healthy fresh veggies.
- A delicious meatless grilling recipe!
Farmer's Market Veggies
This weekend I went to check on my garden and all the squash plants were limp, brown, and crispy. Curse you, vine borers!
I was pretty much expecting it to happen though, because a) it happens every year, and b) I had my first actual encounter with vine borers this summer, which I enumerated in detail here and then deleted because maybe writing in gory detail about vine borers isn't the best way to start a recipe post? Maybe?
But that's okay because the farmers market is full of crazy summer squash right now. And crazy eggplant! Crazy peppers! Crazy everything!
As you might have noticed, I'm a sucker for offbeat and heirloom veggies, so whenever we go to the farmers market, I stock up.
I can't really say that yellow zucchini tastes any different than the green kind, but hey, it's yellow! Yellow!
Ok, now back to the recipe...
Tips & Tricks
If you make this Grilled Veggie Banh Mi sandwich (oh, and you should, because it's delicious), you can use any veggies you like for it.
I used 3 little round speckled eggplant and a skinny white one, the aforementioned yellow zucchini, and a purple bell pepper. But anything works, just as long as it adds up to 1 ¼ pounds.
In addition to using a variety of veggies, I also added the extra step of marinating the veggies for a bit, to add a lot more flavor!
My favorite part of this recipe, though, is the peanutty spread that goes on the baguette. When I've seen vegetarian banh mis in the past, most of them were made with tofu and most of them were made with mayo.
Tofu is good, but I am not a fan of mayo! (Unless it's cashew mayo, of course.) The spread is kind of like peanut sauce in flavor, but it's less saucy. (But if you do want peanut sauce on a sandwich, I have one like that too!)
We served these vegetarian banh mi sandwiches with corn-on-the-cob and thick slices of Sugar Baby watermelon. I can't think of a better dinner for a hot August day. (Even if I didn't grow the veggies myself!)
Ingredients
Grilled Veggies
- 2 tbsp toasted sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp tamari or soy sauce
- 1 clove garlic minced
- 2 tbsp thinly sliced green onions
- 1 ¼ lb assorted vegetables I used eggplant, zucchini, and bell pepper, cut into ¼-inch slices
- salt and pepper to taste
Banh Mi Sandwiches
- ¼ cup rice wine vinegar
- 1 ½ tsp white sugar (organic for vegan-friendly)
- ¼ tsp salt
- 2 cups shredded carrots
- ⅓ cup creamy peanut butter
- ¼ cup thinly sliced green onions
- 1 tbsp grated fresh ginger
- 2 tsp yellow miso
- 2 tsp fresh lime juice
- 1 16 oz baguette, halved lengthwise
- 1 small cucumber thinly sliced
- 1 cup fresh cilantro leaves
- 1 small jalapeño pepper thinly sliced (optional)
Instructions
Grilled Veggies
- Whisk together the sesame oil, rice wine vinegar, tamari, and garlic in a large baking dish. Place green onions and vegetables in dish and toss to coat. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Heat indoor grill to Sear or, if your grill doesn't have a Sear setting, to High. Carefully place marinated veggies on the grill and cook for about 5 minutes on each side, until tender, brushing with extra marinade as they cook. (You can also use an outdoor grill or a grill pan over medium-high heat if you don't have an indoor grill.) Season with salt and pepper to taste.
Banh Mi Sandwiches
- Preheat oven to 375°F.
- Whisk together the rice wine vinegar, sugar, and salt in a small bowl. Add the shredded carrots and let the mixture marinate for 15 minutes. Drain off any excess liquid.
- Hollow out the top and bottom of the baguette, leaving a 1-inch thick shell. Place the baguette halves on a baking sheet with the cut sides up and bake until crisp and just beginning to brown, about 5 minutes.
- In another small bowl, combine the peanut butter, green onions, ginger, miso, and lime juice. Spread this mixture onto the bottom half of the baguette. Arrange the grilled veggies on top of this, then the carrots and cucumber, and finally the cilantro and jalapeño slices (if using). Place the top half of the baguette onto the sandwich, then cut into 4 pieces.
Nutrition
This post was originally published on 12 Aug 2013.
Archana @ Feedingthefoodie says
I'm so excited to see a Bahn Mi ! I love these with grilled veggies. I'm also a fan of the tofu ones. I've had them at a place in NYC several times and I dont remember them using mayo. Maybe the original ones do. I was excited to see the title because this weekend I drafted a Bahn Mi post (in preparation for an upcoming attempt to make it at home - talk about being a planner! )
These look great, I'm already hungry for lunch..
Kiersten says
I've seen a few recipes for tofu banh mi that were made with mayo, but a friend of mine told me that's not authentic, so I'm not sure who decided to start adding it. 🙂 I can't wait to see your version!
Liz @ A Nut in a Nutshell says
I'll tell ya what. I learn so much when I visit your blog, SO much!
Natalie @ Once Upon a Cutting Board says
These are so pretty and colourful! Just the other day I was reading a diagram in a magazine showing what goes into a traditional banh mi and it did not appeal to me at all with all the strange sounding meats in it, but this version I could definitely get behind, especially with the addition of peanut sauce!
Kiersten says
Yeah, the traditional version would not appeal to me at all either!
Maria Tadic says
I'm totally with you on the heirloom veggies! A - they just look so much cooler than the regular veggies and B - I swear they taste better too - this just might be my over excitement though. But I will definitely try this sandwich - roasted veggie sandwiches are a staple in our house and this would be a nice twist!
Kiersten says
I can't taste the difference with some heirlooms--like most summer squash. Those all taste the same to me. But there are others where the heirloom versions are SO much better. 🙂
dixya| food, pleasure, and health says
banh mi's are the best. and I have no hopes on my mini patio garden to me give me any squash 🙁
Kiersten says
Oh, one year I tried to grow squash in pots on our apartment balcony! The pots were huge, but no, it did not work out.
Julie says
My squash died off early, too. 🙁 But your sandwich looks delicious!
Kiersten says
I want to be one of those people giving away zucchini to neighbors! Why can't we be those people?! :/
Julie says
I know, right? I can definitely give cucumbers away this year, though!
Kiersten says
Aw, I didn't get any of those either!
Julie says
I think you just have to find the right variety for your garden. I got zero cucumbers last summer, but with the kind I'm growing this year, I can't pick them fast enough!
Natalie says
Those grilled veggies look so amazing, great recipe!
McKel Hill, MS, RD, LDN | Nutrition Stripped says
I spy sriracha in the background... YUM! Perfect condiment for this sandwich.
Kiersten says
Of course! 😀 I actually used it on the corn too--ha!
Barbara @ Barbara Bakes says
The sauce on this sandwich sounds fantastic.
Abby @ The Frosted Vegan says
I'm already in love with this, everyone is all "OMG BAHN MI" and I
'm like "Ugh, pork!". You solved allll of my problems!
Kiersten says
Yeah, banh mis are kind of a thing right now, aren't they? Luckily there are lots of vegetarian versions too!
[email protected]'s Recipes says
I am too a fan of heirloom veggies! Those eggplants look so great. Thought banh mi was some kind of noodles...LOL
The sandwich looks super!
Kiersten says
Yeah, I had no idea what banh mi was until a year or two ago!
Erica {Coffee & Quinoa} says
I love banh mi, and love the idea of a grilled veggie version! You're right, most of the vegetarian ones I've had have used tofu. I like tofu too, but I'd choose grilled veggies every time!
Kiersten says
Yeah, I'm the same way--I love tofu, but my first choice will always be veggies!
Kelli @ The Corner Kitchen says
I've been wanting to make banh mi sandwiches at home for quite a while. And, I have to admit that this grilled veggie sammie looks even better than a traditional banh mi.
Kiersten says
They were on my to-do list for a while and now I'm a little bit obsessed. 🙂
BusyWorkingMama says
I love this! It is definitely a sandwich I would eat.
Ash-foodfashionparty says
I have never make Bahn mi sandwiches and this sure looks good. I am bookmarking this for sure. Your blog is a true inspiration.
Kiersten says
You should give them a try--they are so good! 🙂 (And thank you!)
trisha says
Stupid questio, but what is Banh Mi?
Kiersten says
It's a Vietnamese sandwich. 🙂 Most of them are made with meat!
Marta @ What Should I eat for breakfast today says
Each time I come here you have something oryginal and yummy. Great work, again! 🙂
Laura (Tutti Dolci) says
I've never had a Banh Mi sandwich but this looks so good - love all the heirloom veggies!
Scotia says
This looks great! I will try it next week.
Have you tried to make Do Chua? It's daikon & carrot pickle that is often used on Banh Mi. Cut equal parts carrot & daikon in matchsticks, salt and twice as much sugar them and let sit of 3-5 min, then massage them until you can bend a daikon piece that doesn't break. Drain & rinse and squeeze to get rid of the water. Place in a jar and add a mixed brine of distilled white vinegar, little less water and white sugar to taste. Shake and let marinate for at least a day. It will last for 1-2 months. I usually make a pint at a time. When you want to open, open the jar at least 15 minutes beforehand as the radish is rather pungent in a closed container! I've always used these on my homemade Banh Mi and had them at my local Asian restaurant. Also, pickled jalapenos are really good on it.
Why did you use yellow miso instead of red? I've never used the yellow.
Kiersten says
No, I've never made Do Chua before--I've never even heard of it! 🙂 I wonder if I could use regular radishes in it--I always grow them and never know what to do with them. Yellow miso is a more mild miso. Since it's milder, I find it a little more versatile than the red kind. Yellow miso is the miso I always keep on hand, while red miso is the miso I buy when I need it. But you could definitely use red miso in this too!
Scotia says
I think using red radish in this would be great since daikon is just a big, long, white radish. Many things in Viet and Thai cooking is "use what you got".
I have a container of red miso in my fridge that I like to use, I'll have to try some of the yellow. Thanks for the info. Oh, and do try the Do Chua, it really does keep for a long time and is good with lots of things.
Kiersten says
I will--thank you! And I hope you like the yellow miso if you buy it. I like whisking it with a little rice wine vinegar and putting it on grilled veggies. 🙂
Melanie @ Just Some Salt and Pepper says
I didn't know purple bell peppers existed! I've never had Banh Mi, which is pretty bad since I live right next to a Vietnamese neighborhood. This looks really tasty, though!
Kiersten says
Me neither until I saw them at this stall at the farmers market! They're yellow inside, which makes them even weirder, right? 🙂
Grace @ FoodFitnessFreshAir says
Bahn Mi's are my favorite. I get them all the time in Chinatown. $5 for a huge sandwich, it's great. This version sounds fantastic, and I'm loving your veggie photos.
Kiersten says
I love big, cheap meals like that!
Yvonne @ bitter baker says
I'm so jealous of all your colorful veggies, they're so beautiful!! And this sandwich seriously looks delicious. New recipe for me, but I'm all about trying new things. Yay, so excited!
Kiersten says
We have an awesome farmers market here with lots of heirloom veggies--we are very lucky! 🙂
cassie says
This sounds like the perfect banh-mi, Kiersten. Love the veggies you chose!
Reba - Not So Perfect Life says
We have the best Vietnamese restaurant in our neighborhood but they do not have a grilled vegetable Banh Mi sandwich... This looks like heaven.
Kiersten says
Yeah, it's not exactly authentic, but it is tasty. 🙂
Lisa @ Greek Vegetarian says
I'm a huge fan of quirky vegetables. Love those cute little speckled eggplants 🙂 What a tasty looking summer sandwich!
Kiersten says
The quirkier the better, right? Especially for photos!