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!
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.
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.
Stir the sriracha and mayo together in a small bowl. Adjust the amount of sriracha to taste.
Slather the inside of the baguette sections with sriracha mayo and stuff with meatballs. Top with pickled veggies, cilantro, mint, and scallions.
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.