This Jackfruit Banh Mi tastes just like the traditional meat variety, but it’s vegan! I have served this to family and friends who all love it and cannot believe there are no meat products. I often prep this up to several days in advance so that I have a delicious, 15 minute meal on busy days.
This recipe is mostly prep (which can be done several days in advance), the cooking and assembly takes less than 15 minutes. Don't be intimidated by the long list of ingredients. I promise it comes together quickly and the flavors are worth it!
yield: 6 servings
prep time: 30 minutes
cook time: 10 minutes
additional time: 1 hour
total time: 1 hour 40 minutes
Ingredients
3 cans green jackfruit, drained, shredded (I use my hands to do this in the colander, squeezing the jackfruit through my fingers to break it up), and squeezed dry in layers of paper towels. The drier the jackfruit, the more marinade it will absorb, which means more great flavor.
2 French Baguettes
Fresh cilantro
2 fresh jalapeños
1 jar Mad Cheese Pate
Jackfruit Marinade
1/2 cup lime juice
4 kaffir lime leaves, torn at edges and crushed between fingers to release fragrance. (If you can’t find kaffir lime leaves, you can use a stalk of lemongrass, smashed and cut into 1/2 inch pieces, or the zest of a lime).
1/2 cup sugar
3 Tablespoons Ume Plum Vinegar
1 teaspoon black pepper
2 shallots, minced
4 garlic cloves, minced
2 Tablespoons sesame oil
4 Tablespoons vegetable oil
2 Tablespoons liquid aminos
2 Tablespoons Tamari
2 Tablespoons rice vinegar
Pickled Vegetables
1/2 Daikon radish (you can use 6 red radishes if you prefer)
2 Carrots
1 Cucumber
4 Tablespoons rice wine vinegar
4 Tablespoons sugar
1/2 teaspoon sea salt
Spicy Mayo Sauce
1/4 cup vegan mayonnaise
1 Tablespoon Sriracha
1/2 Tablespoon liquid aminos
Instructions
Prepare the marinade: Soak the kaffir lime leaves (or lemongrass/lime zest) in the lime juice while you assemble the remaining marinade ingredients in a large glass bowl. Add the lime juice and soaked kaffir leaves (or lemongrass or lime zest) to the bowl of marinade, stirring well to combine everything. Add the drained, dry jackfruit to the marinade and stir to evenly coat. Cover and let marinate at room temperature for 1-3 hours, or up to several days in the refrigerator.
Prepare the pickled vegetables: Wash all vegetables and peel the carrots. Slice vegetables into thin matchsticks or use a mandolin slicer. Combine rice wine vinegar, sugar and salt in a small bowl. Add vegetables to bowl and toss to coat completely. Let sit at room temperature for at least 30 minutes, or store in refrigerator for several days.
Prepare the spicy mayo sauce: Combine the mayo, sriracha and liquid aminos in a small bowl. Cover and refrigerate until you are ready to assemble the sandwiches.
Broil the jackfruit: Spread the marinated jackfruit on a foil-lined baking sheet, removing the lime leaves (or lemongrass). Broil 5-10 minutes, stirring occasionally. This step allows the edges to caramelize and get a bit crispy-chewy.
Assemble the sandwich: Cut each baguette into thirds, then cut each third in half longways, creating a top and bottom for the sandwich. If you like, you can toast the pieces under the broiler until they are lightly browned. Divide and spread the pate equally among the bottom pieces of baguette, then pile on the broiled jackfruit, using slightly less than half a cup per sandwich. Divide the pickled vegetables between the sandwiches, layering them on top of the jackfruit. Top with thinly sliced, fresh jalapeños and a handful of fresh cilantro leaves. Drizzle with the spicy mayo before placing the top on the sandwich.
Did you make this?
If you make this Vegan Banh Mi, I'd love to know how you like it. Please feel free to leave a comment.
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