Vegan Banh Moi Recipe

Prepare vegetables: peel (if desired) and julienne the radish and carrot into matchstick-sized strips. Place them in a clean jar or bowl that will hold at least 2 cups.

Make quick pickle brine: in a small saucepan combine rice vinegar, water, sugar and 1 tsp salt. Warm over medium heat and stir until sugar and salt dissolve. Remove from heat and let cool slightly (2–3 minutes).

Pour brine over the julienned vegetables, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best after 1 hour). Keeps for up to 1 week.

Roast the eggplant: preheat oven to 425°F (220°C). Prick eggplant skin a few times with a fork, place on a baking sheet lined with parchment, and roast 30–40 minutes until very soft and collapsed, turning once for even charring. Alternatively, halve lengthwise, brush with 1 tbs olive oil and roast cut-side down 25–30 minutes.

When eggplant is soft, let cool slightly. Scoop flesh into a sieve or fine colander and let drain 5–10 minutes to remove excess moisture (press gently).

In a small skillet, warm 1 tbs olive oil over medium, add 2 smashed garlic cloves and cook briefly (30–45 seconds) until fragrant but not browned; remove and let cool. Mince garlic if you prefer stronger garlic pieces in the aioli.

In a blender or using an immersion blender, combine the drained eggplant flesh, cooled garlic, vegan mayonnaise, lemon juice, smoked paprika, 1 tsp salt and 1 tsp black pepper. Blend until smooth and creamy. Taste and adjust seasoning. Chill while preparing other components so it firms slightly.

Prepare mushrooms: gently wipe portobellos clean and remove stems. If caps are very large, trim edges so they fit the bread; you can leave whole or slice gill-side down into 1/2-inch thick slabs for easier sandwich layering.

Make marinade: whisk together soy sauce (or tamari), maple syrup, sesame oil, rice vinegar, garlic powder and 1/2 tsp black pepper in a shallow dish. Reserve 1 tbs of the marinade to brush while grilling.

Marinate mushrooms: place mushrooms in the marinade and turn to coat. Let sit 10–20 minutes (or up to 1 hour refrigerated) to absorb flavor.

Grill or pan-sear: heat a grill pan or outdoor grill to medium-high and brush with 2 tbs neutral oil. Cook mushrooms 3–5 minutes per side (longer for thicker caps) until tender and nicely charred. During the last minute, brush with reserved marinade to glaze. If you sliced the mushrooms, cook 2–3 minutes per side.

Toast bread: slice baguette or rolls lengthwise and lightly brush cut sides with vegan butter or olive oil. Toast on the grill or in a skillet until golden and crisp, about 1–2 minutes per side.

Prepare scallions and jalapeño: thinly slice scallions on the bias into 1–2 inch pieces. Thinly shave the jalapeño into rounds; remove seeds for less heat or leave some for spice.

Build sandwiches: spread a generous layer (about 2–3 tbs) of roasted eggplant aioli on both cut sides of the bread. On the bottom half, place a handful (about 1 cup) of mixed greens, then 2 grilled portobello caps or the equivalent slices per sandwich. Top mushrooms with a few tablespoons of pickled radish and carrot, scattered scallions, shaved jalapeño to taste and a few cilantro leaves if using.

Close sandwich, press lightly, slice in half if desired and serve immediately with lime wedges on the side for squeezing.