My favorite Banh Mi sandwich is the one I ate at the Pachanga Casino in California. It was spread with liver pate and had cold cuts as the meat. I had always wanted to recreate this using plant based ingredients and I think I have.
I used the Vegan Garlic Walnut Spread I prepared recently which is a dead ringer in looks and most importantly in taste to the liver pate. It gave the sandwich that garlicky taste which I love and moistness.
For the meat, I wanted something smoky and opted to use an updated version of the Sweet Potato Bacon I have prepared a while back. I added molasses and smoke paprika to the original recipe to add that smoky flavor I was looking for.
The addition of cilantro and pickled carrots and daikon radishes to this vegan version complete the Banh Mi experience I was craving for. It is as delicious and satisfying as the one I had at Pachanga Casino which I could not get off my mind.
Vegan Banh Mi Sandwich with Sweet Potato Bacon
- Baguette cut into 4-6 inches pieces
- Vegan Garlic Walnut Spread
- Pickled Carrots and Daikon Radish
- Cilantro
- Smoky Sweet Potato Bacon (recipe below)
Spread the baguette with the garlic walnut spread and add the other ingredients in layers.
Smoky Sweet Potato Bacon
Good for 2-3 sandwiches
Inspired by this recipe
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/8 tsp smoked paprika
- 1/4 tsp molasses
- 1 large sweet potato, peeled and sliced
Preheat oven to 400 degrees Fahrenheit. Line a pan with aluminum foil and spray with cooking spray.
Combine all sauce ingredients and toss sweet potato slices in it. Place the them in the prepared pan and bake at 400 degrees for 15 minutes.
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