Vegan Meatball Banh Mi

4.80 from 5 votes

Meet your new favorite sandwich! These Vietnamese style banh mi sandwiches are stuffed with hearty hoisin glazed white bean meatballs, zippy pickled veggies, and creamy sriracha mayo. Totally vegan, super satisfying, and packed with flavor!

Prep Time15

Cook Time30

Total Time45

Course: Sandwich

Cuisine: American, Vietnamese

Servings:

Calories: 630kcal

Author: Alissa

Ingredients

For the Meatballs

1 (14 ounce) can cannellini beans, drained and rinsed
½ cup chopped walnuts
1 small onion, roughly chopped
3 garlic cloves, minced
1 cup panko breadcrumbs
¼ cup fresh basil
2 tablespoons soy sauce
1 teaspoon sambal oelek
1 tablespoon rice vinegar
½ teaspoon liquid smoke (optional)
1 tablespoon canola oil
¼ cup hoisin sauce

For the Pickled Veggies

3 tablespoons water
2 tablespoons rice vinegar
1 tablespoon organic granulated sugar
1 teaspoon salt
½ teaspoon toasted sesame oil
⅓ cup julienne cut carrots (about 1 large carrot)
⅓ cup julienne cut cucumber
⅓ cup julienne cut daikon radish
1 jalapeno pepper, sliced

For the Sriracha Mayo

¼ cup vegan mayo
1-2 tablespoons sriracha sauce

For the Sandwiches

1 French baguette (one that's at least 24 inches long), cut into 4 sections and sliced open
2 tablespoons chopped fresh cilantro
2 tablespoons fresh mint leaves
2 scallions, chopped

Instructions

To Make the Meatballs

Preheat the oven to 400º and lightly oil a baking sheet or oven-safe skillet.
Place the beans, walnuts, onion, garlic, panko breadcrumbs, basil, soy sauce, sambal oelek, rice vinegar, and liquid smoke into the bowl of a food processor fitted with an s-blade.
Pulse until the ingredients are finely chopped and well mixed.
Roll the mixture into 1-inch balls (about 16 of them) and arrange them on the baking sheet.
Brush the meatballs with oil.
Bake for 25 minutes, flipping once to achieve even browning.
Remove the meatballs from the oven and brush them with the hoisin sauce.
Bake for 5 minutes more, just long enough to set the sauce.

To Make the Pickled Veggies

In a medium bowl, whisk together the water, vinegar, sugar, salt, and sesame oil. Stir in the carrot, cucumber, daikon and jalapeño.
Allow the veggies to soak for at least 20 minutes, or up to 2 days.

To Make the Sriracha Mayo

Stir the sriracha and mayo together in a small bowl. Adjust the amount of sriracha to taste.

Assemble the Sandwiches

Slather the inside of the baguette sections with sriracha mayo and stuff with meatballs. Top with pickled veggies, cilantro, mint, and scallions.

Notes

You can prepare the veggies a day ahead of time. Totally not necessary, but it will give them a chance to soak up the flavors.

Nutrition