A hearty Banh Mi style spicy sweet Gochujang sandwich! A perfect summer lunch! It has an amazing flavor from the gochujang baked tofu, sweet mango, cilantro and zesty pickled cucumber carrots jalapeño.

This is a banh mi-style summer sandwich with a delicious gochujang marinade. I love this marinade for tofu, and the sandwich is topped with lots of fresh, crunchy vegetables that are marinated in the same gochujang marinade with some extra vinegar for tang.

It makes a fabulously fresh summer sandwich! You can also make it into a wrap or a salad bowl.

Because we use a modified version of the tofu marinade to quick pickle the veggies, this sandwich comes together in a flash with fewer dishes! but is still packed with flavor. I like to serve any remaining marinade on the side for dipping the sandwich! Trust me you will want to lick all of that. It’s a quick lunch that your family will make again and again.

Why You’ll Love this Sandwich

• Easy to make
• Super flavorful with a gochujang marinade
• Hearty and satisfying banh mi style sandwich
• Two words: pickled veggies!
• summery fresh crunchy sandwich

More Vegan Gochujang Recipes

• Gochujang Lentils
• Gochujang Noodles
• Miso Gochujang Tofu Stir Fry
• Baked Gochujang Cauliflower Wings
• Peanut Gochujang Ramen

Continue reading: Gochujang Tofu Sandwich

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Get ready for some sticky spicy goodness. These Vietnamese-inspired lentil pork bowls are a vegan version of Vietnamese-style caramelized ground pork, a popular take-out dish.

There are variations in the dish depending on the restaurant. You can use pork or chicken subs here but we skip the meat substitutes and use lentils instead. Budget-friendly and whole food!

The pork versions usually use fish sauce. Since vegan fish sauce isn’t available as easily, I make my own fish sauce dressing with the ingredients listed adapted from this.

For this recipe, we sautee the lentils with chili, garlic and ginger for that flavor and caramelize them using some coconut sugar or brown sugar.

But the deliciousness only starts here. Now we toss the lentils with a sweet and spicy dressing. This step turns them into something utterly addictive.

We save the rest of the dressing for tossing any veggies we want to add to the bowls. DIVINE! It’s zesty and spicy and great over cucumber and radish and saves time if you don’t have pickled veggies to serve with the bowl. I served my lentils over rice along with some refreshing cucumber slices and green onions but you can get creative here. Use noodles or lettuce, Some pickled radishes and carrots go wonderfully.

More vegan lentil recipe:

• Lentil Orzo Salad
• Vegan Lentil Sambusa Pie
• Vegan Handi Lentils (Creamy Indian Dal)
• Vegan Lentil Sausage Rolls

More Asian meals

• Vietnamese Curried Tofu Noodle Bowl Recipe
• Curried Tofu Banh Mi Vegan Recipe
• Baked Vietnamese fries
• Miso Chili Garlic Tofu Sandwich

Continue reading: Vietnamese Inspired Caramelized Pork Bowls with Lentils

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These Vietnamese inspired Curried Tofu Noodle Bowls are perfect for when you want a fresh and light healthy meal. Which for me is every day during summer! These colorful vegan bowls are a cross between a Vietnamese Noodle Salad and a curry tofu bowl as they feature cooked cold vermicelli rice noodles, pan-fried curried tofu, lettuce, and veggies, and a refreshing spicy maple lime dressing.

Even though there are several elements to making a tofu noodle bowl, there is very little work involved. We just want to remember to press the tofu! Marinating it is not necessary as we simply pan-fry the pressed tofu wedges along with a sweet and salty curry sauce.

The pickled veggies can be made in advance and stored in the fridge. The pickling process is super easy. In fact, they are done in an hour or two and last weeks when stored in the fridge. Make lots because they are the perfect side dish to burgers and an amazing addition to all your favorite bowls.

MORE DELICIOUS TOFU RECIPES FROM THE BLOG:

MORE BAKED TOFU

• Crispy Breaded Tofu
• Chili Garlic Baked tofu
• Spiced Baked tofu for Butter Tofu
• Orange Tofu
• Cajun Tofu
• Peanut Butter Tofu

 PAN FRIED TOFU

• Curried Tofu for Banh Mi
• Sticky Sesame tofu
• Palak Tofu Paneer
• Tofu Lalabdar – Tofu with Creamy Tomato ginger sauce

Continue reading: Vietnamese Curried Tofu Noodle Bowl Recipe

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Start the Summer with this refreshing Banh mi Sandwich! Baguette or bread, pickled veggies, seared tofu with curry spices, coconut curry sauce, all made from scratch! assembled as you like and served. Try to not eat all of that delicious seared and glazed tofu!. You can also serve the tofu and veggies in wraps or a bowl with some vermicelli/noodles.

What is Banh Mi ?

A banh mi sandwich is Vietnamese snack sandwich with many textures and flavors, spicy, sweet, herby, tangy and a mouthful. there are many variations of banh mi with various proteins, marinades and such. A common banh mi consists of a baguette filled with pickled carrots, cucumber, radish/daikon, cilantro, mayo/other creamy dressing, and a protein. I use tofu for my protein and marinate it with curry spices and coconut cream. Instead of mayo, I use a creamy coconut curry sauce. You can use vegan mayo and veggies and herbs that you have. Lets make this amazing Tofu Banh Mi!

Continue reading: Curried Tofu Banh Mi Vegan Recipe

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These refreshing fresh rolls are perfect for the warm weather. Tofu is marinated in a simple marinade, noodles are cooked and tossed with some peanut sauce, veggies are sliced or julienned, the fresh herbs such as mint and cilantro, chopped up, rice paper wrappers assembled and then stuff and roll.

Change it up by changing the marinade, add in a fruit, change up the dipping sauce to my sweet chili sauce.

Continue reading: Vegan Fresh Spring Rolls with Peanut Sauce

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I love fresh Vietnamese Spring Rolls. The fresh veggies, mint, cilantro, peanut sauce or sweet and spicy dipping sauce. Everything just works so well together. When I want some refreshing crunchy veggie fresh rolls with the crunch, lettuce, carrots, cucumbers, mint, cilantro, tofu, noodles and a fabulous dipping sauce but don’t want to roll things up, I make it into a deconstructed Summer Roll Bowl!

Prep the veggies and the noodles, marinate and bake the tofu, meanwhile blend up the Peanut sauce that is sweetened with dates. No refined Sugar or Oil in this Bowl! Assemble into bowl, rolls, wrap or however you like and serve.

Crunchy, Refreshing, Easy, and Perfect! To make the sauce without nuts, use Sunbutter.

Continue reading: Deconstructed Vegan Summer Rolls with Date Sweetened Peanut Sauce

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Jump to Recipe   

Because what’s not to like in loaded Baked fries with sweet, sour, spicy, nutty, creamy flavors all in one! These Vietnamese inspired fries are topped with fresh cilantro, basil, scallions, bean sprouts, sweet spicy sauce, some cashew cream and toasty nuts. Use russet potatoes to make regular fries or sweet potatoes for Sweet potato fries. 

Prep the sauces and toppings. Bake the fries, layer as you wish and serve. You can also add some crisped up tofu and toss it in the sweet sauce. Fill everything into wraps. 

Continue reading: Baked Vietnamese fries

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Print

Banh Xeo (Vietnamese crepes) with nuoc cham sauce

A savory crepe from Vietnam

Course lunch, Main Course

Cuisine Vietnamese

Keyword Asian food, crepes, savory crepe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 400kcal

Author Vegan Richa

Ingredients

Crepe:

• 1 cup rice flour
• 1/2 cup self rising flour or more rice flour for gf version
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 cup coconut milk
• 1 cup water
• 1 spring onion chopped finely
• Oil for shallow frying

Filling: Mushroom

• 2 cups mushrooms chopped
• 1 medium onion chopped
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon chili powder

Filling: Veggie

• 1 cup cabbage chopped finely
• 1 cup carrots grated
• 1/2 cup spring onion chopped
• 1/2 cup cucumber chopped
• 3-4 teaspoons nuoc cham sauce

Garnish:

• Red leaf lettuce or leafy lettuce or mustard greens
• 2 cups bean sprouts
• 1/2 cup fresh mint
• 1/2 cup fresh basil thai or regular
• 1 cup cilantro leaves chopped

Nuoc Cham Sauce:

• 2 teaspoons sugar
• 1 teaspoon chili paste or a chopped thai red chili
• 2 Tablespoons vegan fish sauce i dint have this, so used 1 teaspoon soy
• 1-2 Tablespoons lime juice or lemon juice
• 1/4 cup water
• 1 clove garlic minced

US Customary - Metric

Instructions

Dipping sauce:

• The Nuoc Cham dipping sauce can be made 1 day before. Mix all the ingredients in a bowl till all sugar dissolves and everything is combined well. Adjust sugar and spice levels according to taste.

Filling :Mushrooms

• Cook the mushrooms and onions in 2 teaspoons oil in a pan for 10-15 minutes.
• Add in the salt and chilli powder to taste.

Filling: Veggie

• In large bowl, add in all the veggies and the Nuoc Cham sauce and mix well.
• Let the mixture sit for half an hour before use.

Crepe:

• Prepare batter in a bowl by mixing in all the ingredients except oil.
• Mix well till smooth.
• Heat 1 teaspoon oil on a non-stick pan and pour 1/4 cup batter on it and spread it by swirling or any other way you like.
• Let it cook for a minute.
• Top one side of the crepe with the filling(mushrooms or veggie or both) and top off the filling with bean sprouts and the fresh herbs(mint, basil and cilantro).
• Once the crepe starts getting crisp and brown, fold it half over the filling and press down gently.
• Lift up the complete crepe and serve with lettuce leaves and the dipping sauce.
• The crepe is normally eaten by cutting a portion of the crepe and wrapping it in lettuce and the herbs and dipping in the sauce. Since i altered the recipe a bit, the herbs are already in the crepe, so the only wrap needed is the lettuce leaves!
• Enjoy any time of the day!

Notes

Nutritional values are based on one serving

Nutrition

Calories: 400kcal | Carbohydrates: 68g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Sodium: 679mg | Potassium: 758mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6260IU | Vitamin C: 25.4mg | Calcium: 65mg | Iron: 2.4mg

 

 

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