How long does portobello and peanut banh mi sandwiches[vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make portobello and peanut banh mi sandwiches[vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make portobello and peanut banh mi sandwiches[vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is portobello and peanut banh mi sandwiches[vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does portobello and peanut banh mi sandwiches[vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Portobello and Peanut Banh Mi Sandwiches
[Vegan]

SL By: Shanna Laychuk

Author Bio

Dairy-free desserts and meat-free dinners that never skimp on flavor. Shanna Jade is a healthy food... Read More

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Mushroom Recipes

Portobello and Peanut Banh Mi [Vegan]

Dairy Free

This Portobello and peanut banh mi sandwiches are pure perfection. They're stuffed with tender marinated Portobello mushroom strips, crisp vegetables and crunchy peanuts on a soft baguette smeared with vegan mayonnaise and Sriracha. There's also a burst of flavor from fresh herbs, heat, and creaminess. These flavor-balanced sandwiches are perfect... Read More

Ingredients You Need for Portobello and Peanut Banh Mi Sandwiches[Vegan]

2 single serve baguettes
2 large Portabello mushrooms
1 cup water, plus 1/2 cup water, divided
1-inch piece ginger
3 tablespoons tamari
2 tablespoons sesame oil
3 tablespoons rice vinegar
1/4 cup apple cider vinegar
A pinch of chili flakes
2 teaspoons cane sugar
1/3 cup toasted peanuts
1 daikon radish
2 carrots
2 baby cucumbers or 1 large cucumber
Vegan mayonnaise
Sriracha
Fresh cilantro, mint, and basil

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How to Prepare Portobello and Peanut Banh Mi Sandwiches[Vegan]

Preheat the oven to 375°F.
Slice the mushrooms into strips and arrange in an oven-proof dish.
In a small bowl, mix 1/2 cup warm water, tamari, sesame oil ,and rice vinegar. Grate in the ginger and add the chili flakes, then mix well.
Pour tamari mixture over mushrooms and roast for 10 minutes, flip then roast another 10 minutes.
While the mushrooms are roasting, boil the remaining cup of water in a small saucepan.
Julienne the carrots, slice the daikon, quarter the cucumbers, and wash the herbs.
Crush the toasted peanuts in a mortar and pestle.
Once the water is boiling, add the sugar and apple cider vinegar and transfer to a sterile jar. Add the carrots and allow to sit uncovered until needed.
Slice open the baguette, saucing with mayonnaise and sriracha as desired.
Arrange mushroom slices on the prepared baguette against both top and bottom of the bun to avoid soggy bread. Continue with layering in the cucumbers, carrots, and daikon before adding the herbs and toasted peanuts
Wrap up in parchment paper and serve.