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Grilled Vegan Banh Mi Sandwiches

Grilled Veggie Banh Mi Sandwiches Recipe

Grilled Veggie Banh Mi SandwichesMost vegan banh mi sandwich recipes use tofu, but this one is different! It’s a Grilled Veggie Banh Mi, made with marinated summer vegetables.

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?

Heirloom Eggplant
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!

About the Recipe

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 1/4 pounds. This is adapted from a Cooking Light recipe that I made earlier this summer that used eggplant onlyβ€”in addition to using a variety of veggies, I also added the extra step of marinating the veggies for a bit.

Grilled Veggies for Banh Mi Sandwiches
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 had these 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!)

Print

Grilled Vegan Banh Mi Sandwiches

Grilled Veggie Banh Mi Sandwiches Recipe

Vegan banh mi sandwiches made with grilled marinated summer vegetables. Adapted from Cooking Light’s Grilled Eggplant Banh Mi Sandwich.

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 4 sandwiches

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 1/4 lb assorted vegetables (I used eggplant, zucchini, and bell pepper), cut into 1/4-inch slices
  • salt and pepper, to taste

Banh Mi Sandwiches

  • 1/4 cup rice wine vinegar
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 2 cups shredded carrots
  • 1/3 cup creamy peanut butter
  • 1/4 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 jalapeΓ±o pepper, thinly sliced (optional)

Instructions

Grilled Veggies

  1. 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.
  2. 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

  1. Preheat oven to 375Β°F.
  2. 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.
  3. 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.
  4. 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 jalapeΓ±o slices (if using). Place the top half of the baguette onto the sandwich, then cut into 4 pieces.

This post was originally published on 12 Aug 2013.

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63 Comments

  • Reply
    Archana @ Feedingthefoodie
    August 12, 2013 at 9:53 am

    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..

    • Reply
      Kiersten
      August 12, 2013 at 9:51 pm

      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. πŸ™‚ I can’t wait to see your version!

  • Reply
    Liz @ A Nut in a Nutshell
    August 12, 2013 at 10:01 am

    I’ll tell ya what. I learn so much when I visit your blog, SO much!

  • Reply
    Natalie @ Once Upon a Cutting Board
    August 12, 2013 at 10:39 am

    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!

    • Reply
      Kiersten
      August 12, 2013 at 9:49 pm

      Yeah, the traditional version would not appeal to me at all either!

  • Reply
    Maria Tadic
    August 12, 2013 at 10:51 am

    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!

    • Reply
      Kiersten
      August 12, 2013 at 9:48 pm

      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. πŸ™‚

  • Reply
    dixya| food, pleasure, and health
    August 12, 2013 at 11:00 am

    banh mi’s are the best. and I have no hopes on my mini patio garden to me give me any squash πŸ™

    • Reply
      Kiersten
      August 12, 2013 at 9:47 pm

      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.

  • Reply
    Julie
    August 12, 2013 at 11:08 am

    My squash died off early, too. πŸ™ But your sandwich looks delicious!

    • Reply
      Kiersten
      August 12, 2013 at 9:47 pm

      I want to be one of those people giving away zucchini to neighbors! Why can’t we be those people?! :/

      • Reply
        Julie
        August 13, 2013 at 4:07 pm

        I know, right? I can definitely give cucumbers away this year, though!

        • Reply
          Kiersten
          August 15, 2013 at 9:31 pm

          Aw, I didn’t get any of those either!

          • Julie
            August 16, 2013 at 9:40 am

            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!

  • Reply
    Natalie
    August 12, 2013 at 11:20 am

    Those grilled veggies look so amazing, great recipe!

  • Reply
    McKel Hill, MS, RD, LDN | Nutrition Stripped
    August 12, 2013 at 11:52 am

    I spy sriracha in the background… YUM! Perfect condiment for this sandwich.

    • Reply
      Kiersten
      August 12, 2013 at 9:45 pm

      Of course! πŸ˜€ I actually used it on the corn too–ha!

  • Reply
    Barbara @ Barbara Bakes
    August 12, 2013 at 12:28 pm

    The sauce on this sandwich sounds fantastic.

  • Reply
    Abby @ The Frosted Vegan
    August 12, 2013 at 1:12 pm

    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!

    • Reply
      Kiersten
      August 12, 2013 at 9:45 pm

      Yeah, banh mis are kind of a thing right now, aren’t they? Luckily there are lots of vegetarian versions too!

  • Reply
    [email protected]'s Recipes
    August 12, 2013 at 1:26 pm

    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!

    • Reply
      Kiersten
      August 12, 2013 at 9:43 pm

      Yeah, I had no idea what banh mi was until a year or two ago!

  • Reply
    Erica {Coffee & Quinoa}
    August 12, 2013 at 1:29 pm

    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!

    • Reply
      Kiersten
      August 12, 2013 at 9:42 pm

      Yeah, I’m the same way–I love tofu, but my first choice will always be veggies!

  • Reply
    Kelli @ The Corner Kitchen
    August 12, 2013 at 1:52 pm

    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.

    • Reply
      Kiersten
      August 12, 2013 at 9:42 pm

      They were on my to-do list for a while and now I’m a little bit obsessed. πŸ™‚

  • Reply
    BusyWorkingMama
    August 12, 2013 at 2:47 pm

    I love this! It is definitely a sandwich I would eat.

  • Reply
    Ash-foodfashionparty
    August 12, 2013 at 3:37 pm

    I have never make Bahn mi sandwiches and this sure looks good. I am bookmarking this for sure. Your blog is a true inspiration.

    • Reply
      Kiersten
      August 12, 2013 at 9:41 pm

      You should give them a try–they are so good! πŸ™‚ (And thank you!)

  • Reply
    trisha
    August 12, 2013 at 4:12 pm

    Stupid questio, but what is Banh Mi?

    • Reply
      Kiersten
      August 12, 2013 at 9:41 pm

      It’s a Vietnamese sandwich. πŸ™‚ Most of them are made with meat!

  • Reply
    Marta @ What Should I eat for breakfast today
    August 12, 2013 at 5:48 pm

    Each time I come here you have something oryginal and yummy. Great work, again! πŸ™‚

  • Reply
    Laura (Tutti Dolci)
    August 12, 2013 at 6:52 pm

    I’ve never had a Banh Mi sandwich but this looks so good – love all the heirloom veggies!

  • Reply
    Scotia
    August 12, 2013 at 8:03 pm

    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.

    • Reply
      Kiersten
      August 12, 2013 at 9:35 pm

      No, I’ve never made Do Chua before–I’ve never even heard of it! πŸ™‚ 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!

      • Reply
        Scotia
        August 13, 2013 at 7:18 pm

        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.

        • Reply
          Kiersten
          August 15, 2013 at 9:29 pm

          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. πŸ™‚

  • Reply
    Melanie @ Just Some Salt and Pepper
    August 12, 2013 at 10:41 pm

    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!

    • Reply
      Kiersten
      August 15, 2013 at 9:44 pm

      Me neither until I saw them at this stall at the farmers market! They’re yellow inside, which makes them even weirder, right? πŸ™‚

  • Reply
    Grace @ FoodFitnessFreshAir
    August 13, 2013 at 9:08 am

    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.

    • Reply
      Kiersten
      August 15, 2013 at 9:40 pm

      I love big, cheap meals like that!

  • Reply
    Yvonne @ bitter baker
    August 13, 2013 at 12:24 pm

    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!

    • Reply
      Kiersten
      August 15, 2013 at 9:38 pm

      We have an awesome farmers market here with lots of heirloom veggies–we are very lucky! πŸ™‚

  • Reply
    cassie
    August 13, 2013 at 1:21 pm

    This sounds like the perfect banh-mi, Kiersten. Love the veggies you chose!

  • Reply
    Reba - Not So Perfect Life
    August 13, 2013 at 4:51 pm

    We have the best Vietnamese restaurant in our neighborhood but they do not have a grilled vegetable Banh Mi sandwich… This looks like heaven.

    • Reply
      Kiersten
      August 15, 2013 at 9:31 pm

      Yeah, it’s not exactly authentic, but it is tasty. πŸ™‚

  • Reply
    Lisa @ Greek Vegetarian
    August 13, 2013 at 8:08 pm

    I’m a huge fan of quirky vegetables. Love those cute little speckled eggplants πŸ™‚ What a tasty looking summer sandwich!

    • Reply
      Kiersten
      August 15, 2013 at 9:28 pm

      The quirkier the better, right? Especially for photos!

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