Vegan Banh Mi Bonanza


If you love veggies or are looking for a way to get more into your diet, this is a perfect solution. Unlike a typical sandwich containing nitrate-laced and high-sodium sliced deli “meats”, this is a fabulously healthy way to satisfy the most hard-core sandwich craving while doing your body a favor!

Bánh mì is a Vietnamese word for ‘bread’, which was imported by the French during its colonial period. The banh mi is different from the traditional French baguette in that is it made with rice flour as well as wheat flour, typically has a thinner crust, and is ‘airier’ or ‘lighter’. Typically the fillings included meats of all kinds, like pork belly, sausage, pate, pork floss (what even is that?), grilled chicken, canned sardines, meatballs, head cheese, fried eggs, or tofu.

Accompanying vegetables typically include fresh cucumber slices, cilantro (leaves of the coriander plant) and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, mayonnaise, and cheese.


This particular creation was made using the veggies I most enjoy, and had available. I encourage you to do the same, but also try some new things. If you’ve never had sprouts, give it a shot. Try making your own hummus, it’s super easy! Hummus is also a great way to add extra bulk and protein to vegan meals.


  • 1 large soft hoagie bun
  • 1 small zucchini
  • 1 large beet
  • 1/4 cup sprouts
  • 1/2 avocado
  • 2 tbsp hummus (try black bean hummus!)
  • 1-2 romaine leaves and/or spinach
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • salt & pepper to taste


Step 1: In a frying pan, cook thin slices of zucchini until golden brown on both sides, about 3 minutes per side. (Grilling would also work. Other veggies you could use include: onions, mushrooms, bell peppers, hot peppers, eggplant, carrot).


Step 2: On one piece of bread, spread your hummus. (Guacamole would also be delish here). On the other slice, drizzle the olive oil and vinegar, and sprinkle with salt & pepper.


Step 3: Layer all the veggies onto the bread. I roasted my beet in the oven at 350 for 45 minutes then peeled it. You can do this ahead of time, or use canned & drained beets to save time.


Here it is with the sprouts & sliced avocado. Then just try to mush the two halves together without losing most of the fillings.


And there you have it! This gigantic, delicious beast tasted AMAZING and kept me full for hours. You would be surprised how easy to put together these are once you have whatever ingredients you want to use, and just how dang tasty they are. For more info and recipe ideas, check out VietWorldKitchen.


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