It’s easy to get stuck to your desk cranking out work day after day, in any career. But keeping your head down can also make things stale. Though it might not check boxes off of the To Do list, making time for adventure and new experiences is key to staying at the top of your game. This is especially true for Alex and me as recipe developers. Try as we might to “crank out” recipes in our test kitchen, one of the best ways we get inspired is getting out and tasting new flavors–at restaurants in our city and all over the world.
One of the first times I tasted bahn mi was visiting my sister in Laos. She took me to a little Vietnamese restaurant where she regularly ordered banh mi. I went for the vegetarian version, filled with egg and topped with delightful pickled vegetables.
This vegan banh mi, however, is inspired by a visit to a restaurant here in Indianapolis called The Garden Table. It’s an incredible juicery and fresh eatery here in town that features everything from bacon to açaí bowls. My friend Nicole was in town visiting and at lunch I ordered a vegan banh mi: which, I know from the email notes I sent to myself after eating it! I loved the idea of using hummus to stand in for a meaty flavor in a vegan banh mi. The original used a sun-dried tomato hummus, but I wanted to find a way to bring in more Asian flavors like ginger and lime.
This is how our ginger lime hummus was born, and combined with some quick pickled vegetables on a fluffy baguette, it’s incredibly delightful. This vegan main dish takes just 20 minutes to put together, including making the hummus. And the best part of this vegan banh mi? A traditional slather of creamy mayonnaise, which puts it over the top! It’s a lovely quick weeknight dinner that features big flavors with low effort.
This recipe is…
Vegetarian, vegan, plant-based, and dairy-free.
A quick vegan main dish, this vegan banh mi is spread with ginger lime hummus and topped with pickled vegetables and cilantro. These incredible fresh flavors deliver in just 20 minutes!
- 1/2 small red cabbage
- 1/2 red onion
- 1/2 English Cucumber
- ¼ cup white wine vinegar
- ¼ cup rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 recipe Ginger Lime Hummus
- 2 carrots
- 1 jalapeno pepper (optional)
- 1 handful cilantro
- 4 baguettes
- Vegan mayonnaise, to serve
To make the pickled vegetables: Thinly slice the cabbage and measure out 2 cups. Thinly slice the onion and cucumber. Place the cabbage, onion and cucumber in a bowl and stir together with the white wine vinegar, rice vinegar, sugar, and kosher salt. Allow to stand at room temperature while you make the hummus.
Make the ginger lime hummus.
To prepare the Peel the carrot into ribbons. If using, thinly slice the jalapeno pepper. Tear the leaves from the cilantro. Slice the baguettes in half.
To serve, take the bottom baguette piece and pull out some of the soft bread to make a well. (This helps to keep the sandwich together while eating.) Spread the well with hummus, then top with the pickled veggies. Add carrot ribbons, sliced jalapenos (if using) and cilantro. Spread the top baguette with mayonnaise and serve.