January 19, 2017

Vegan Banh Mi Tacos

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Have you ever had a Vietnamese Banh Mi? I love those sandwiches because they’re so simple, yet so complex in flavor. Something seriously magical happens when you combine a fresh baguette with a juicy and delicious filling, then top it with pickled vegetables.

Since I’ve seen hundreds of vegan Bahn Mi sandwich recipes out there, I decided to go the extra mile and make vegan Banh Mi tacos. I did a little research on the proper preparation and ingredients that are in traditional Banh Mi sandwiches, took that information, and used it to make modern-day vegan Banh Mi tacos.

These vegan Banh Mi tacos are amazing because they still have the familiar and traditional Vietnamese flavors we all know and love, but in a new and creative way. We pickled the vegetables ourselves and made a marinade that is sure to please even any Banh Mi lover!

We hope you love our vegan Banh Mi tacos as much as we do! If you try this recipe, please make sure to snap a photo and tag us on Instagram at Eat_Figs_Not_Pigs. Til next time, guys!!!


5.0 from 1 reviews
Vegan Banh Mi Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan
Cuisine: Vietnamese, Vegan, Asian
Serves: 6-8
Ingredients
Pickled Vegetables
  • 2 small carrots, peeled and julienned or shredded
  • ½ cucumber, sliced thinly
  • ½ daikon radish, peeled and julienned or shredded
  • ¼ cup white vinegar
  • 2 TBS white sugar
  • ½ tsp salt
Marinade
  • ¼ cup vegan fish sauce
  • 2 TBS soy sauce
  • 2 TBS white sugar
  • 1 TBS maple syrup or agave
  • 4 green onions, white and green parts
  • 5 cloves garlic
  • Juice of half a lime
  • Zest of half a lime
  • 1 tsp black pepper
  • ¼ tsp salt
Tacos
  • Small corn or flour tortillas
  • 1 TBS vegetable oil
  • 2 Not Chik'n Bouillon cubes
  • 2 cups soy curls
  • 2 cups boiling water
  • Pickled vegetables
  • Sliced Jalapeno
  • Chopped cilantro
  • Sriracha mayonnaise
Instructions
Pickled Vegetables
  1. Put all ingredients in a jar and set aside for at least 1 hour
Marinade
  1. Place ingredients in a food processor or blender and puree
  2. Transfer marinade to a bowl and set aside
Tacos
  1. To re-hydrate soy curls, place in a large mixing bowl
  2. Boil water with bouillon cubes
  3. Add boiling water to soy curls and mix to combine. Set aside for 10-15 minutes
  4. Once soy curls are re-hydrated, add them to the marinade. Cover and set in the refrigerator for at least an hour
  5. Add oil to a non stick skillet on medium high heat
  6. Cook soy curls until they crisp on the outside, about 7-10 minutes
  7. Heat tortillas on the stovetop or in the microwave
  8. Assemble tacos by adding Sriracha mayo and soy curls
  9. Garnish with pickled vegetables, jalapenos, and cilantro
  10. ENJOY
Notes
Vegan fish sauce can be found at some Asian markets or health food stores. If you are not able to find it, you can substitute for soy sauce.
Soy curls can be found at many health food stores. If you aren't able to get a hold of them, you can substitute for TVP (textured vegetable protein), which we also purchase from Whole Foods or Sprouts. The rehydration process is the same.

 

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