Bánh Mì Bò Chay

Bánh Mì Bò Chay is a delicious vegan twist on the traditional Vietnamese sandwich, featuring a savory mushroom and tofu patty, fresh vegetables, and aromatic herbs. This plant-based burger is packed with flavor and perfect for a satisfying meal.

Ingredients

• Button mushrooms - 200 grams, finely chopped
• Firm tofu - 150 grams, crumbled
• Garlic - 2 cloves, minced
• Shallots - 2, finely chopped
• Soy sauce - 2 tablespoons
• Cornstarch - 2 tablespoons
• Fresh cilantro - 2 tablespoons, chopped
• Ground black pepper - 1/2 teaspoon
• Sesame oil - 1 tablespoon
• Baguette - 2 small, preferably whole grain
• Cucumber - 1, thinly sliced
• Carrot - 1, julienned
• Daikon radish - 50 grams, julienned
• Vegan mayonnaise - 2 tablespoons
• Sriracha sauce - to taste

Steps

1. In a skillet, heat the sesame oil over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and translucent, about 2-3 minutes.
2. Add the finely chopped mushrooms to the pan and cook until they release their moisture and begin to brown, about 5-7 minutes.
3. In a large bowl, combine the cooked mushroom mixture, crumbled tofu, soy sauce, cornstarch, cilantro, and black pepper. Mix well until fully combined.
4. Shape the mixture into 2 patties of equal size.
5. Return the skillet to the heat and add a little more sesame oil if needed. Cook the patties over medium heat for about 5 minutes on each side, until golden brown and heated through.
6. While the patties are cooking, prepare the baguettes by slicing them open lengthwise without cutting all the way through.
7. Spread vegan mayonnaise on the inside of each baguette, then add the cooked patty.
8. Top with sliced cucumber, julienned carrot, and daikon radish. Drizzle with sriracha sauce to taste.
9. Serve immediately and enjoy your vegan Bánh Mì Bò Chay!

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• High in vitamins and minerals from fresh vegetables.

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