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Close Up of a Vegan Meatball Banh Mi on a Plate with Drinking Glass in the Background
Vegan Meatball Banh Mi
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

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!

Course: Sandwich
Cuisine: American, Vietnamese
Keyword: asian, meatballs
Servings: 4
Calories: 630 kcal
Author: Alissa
For the Meatballs
  • 1 (14 ounce) can cannellini beans, drained and rinsed
  • 1/2 cup chopped walnuts
  • 1 small onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 cup panko breadcrumbs
  • 1/4 cup fresh basil
  • 2 tablespoons soy sauce
  • 1 teaspoon sambal oelek
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon liquid smoke (optional)
  • 1 tablespoon canola oil
  • 1/4 cup hoisin sauce
For the Pickled Veggies
  • 3 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 tablespoon organic granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon toasted sesame oil
  • 1/3 cup julienne cut carrots (about 1 large carrot)
  • 1/3 cup julienne cut cucumber
  • 1/3 cup julienne cut daikon radish
  • 1 jalapeno pepper, sliced
For the Sriracha Mayo
  • 1/4 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
To Make the Meatballs
  1. Preheat the oven to 400º and lightly oil a baking sheet or oven-safe skillet.

  2. 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.

  3. Pulse until the ingredients are finely chopped and well mixed.

  4. Roll the mixture into 1-inch balls (about 16 of them) and arrange them on the baking sheet.

  5. Brush the meatballs with oil.

  6. Bake for 25 minutes, flipping once to achieve even browning.

  7. Remove the meatballs from the oven and brush them with the hoisin sauce.

  8. Bake for 5 minutes more, just long enough to set the sauce.

To Make the Pickled Veggies
  1. In a medium bowl, whisk together the water, vinegar, sugar, salt, and sesame oil. Stir in the carrot, cucumber, daikon and jalapeño. 

  2. Allow the veggies to soak for at least 20 minutes, or up to 2 days.

To Make the Sriracha Mayo
  1. Stir the sriracha and mayo together in a small bowl. Adjust the amount of sriracha to taste.

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

Recipe 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 Facts
Vegan Meatball Banh Mi
Amount Per Serving (1 sandwich)
Calories 630 Calories from Fat 235
% Daily Value*
Fat 26.1g40%
Saturated Fat 2.6g13%
Sodium 2168mg90%
Potassium 634mg18%
Carbohydrates 80.8g27%
Fiber 13.2g53%
Sugar 15.4g17%
Protein 20.3g41%
Calcium 140mg14%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.