September, 18th 2020
Vegan Banh Mi
Mon, 14 September 2020
  • Servings 8 Servings
  • Time 45 Minutes
  • Difficulty Beginner
  •  Print


1 Burgreens Vegan Sausages

1 Medium Baguettes 

1 Cup Mushroom (Sliced)

4 Cloves Garlic ( Chopped)

1 Tbsp Olive Oil

4 Tbsp Vegan Mayonaise 

1/4 Cup Pickled Veggies

15 gr Cilantro 


- Slice the sausages into half 

- Heat the frying pan and add the olive oil

- Add the sausages and cook each side for 1-2 minutes until lightly browned and then set aside

- In the other pan, heat the frying pan and add the olive oil

- Add the chopped garlic and then mushroom

- Saute until the mushroom is well cooked ( 2-3 minutes) and then set aside. 

- Slice the baguettes into half and toast in a toaster for about 2-3 minutes.

- Once the baguettes well toasted, assembly the sautéed mushroom, sausages, vegan mayo, pickled veggies, and cilantro. 

Vegan Mayonaise:

1 Cup Unsweetened Soy Milk

1,5 Cup Canola or Any Vegetable Oil ( Sunflower or Salad Oil) 

2 Tbsp Nutritional Yeast

1 Tbsp Apple Cider Vinegar

1 Tbsp Mustard 

1 Tsp Salt 

1 Tsp Crush Black Pepper


- Mix all the ingredients in a blender 

- Blend it for about 2 minutes 

Pickled Veggies: 

1 Medium Size Daikon ( Sliced into Matchsticks)

1 Medium Size Carrot (Sliced into Matchsticks)

2 Medium Size Cucumber (Seeded and Sliced into Matchsticks)

5 Big Green Chile (Thinly Sliced) 

1 Cup White Vinegar 

1 Tsp Salt 

1 Tbsp Sugar


- In a measuring jug, mix the vinegar, salt and sugar and stir until it mixed well.

- Put all the ingredients in a jar, pour the mixed vinegar and keep it in the chiller for at least 1 hour before using.