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Bahn Mi Portobello Burgers [Vegan]

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Vietnamese food is spicy and sour and sweet. A Bahn Mi without the meat and the mayo was essentially a pickled veg sandwich which is no fun. This sandwich tastes similar to the real thing with all plant-based ingredients!

Bahn Mi Portobello Burgers [Vegan]

This Recipe is :

Dairy Free Vegan






For the Bahn Mi Portobello Burgers:

  • 1 recipe of nay-o (see below), prepared one day in advance and left in the fridge
  • 2 small carrots, peeled and julienned into thin strips
  • 1 small cucumber, peeled and julienned into thin strips
  • 3/4 cup of white distilled vinegar
  • 1 tablespoon agave syrup
  • Pinch of salt
  • 4 portobello buns
  • 1 tablespoon of olive or coconut oil
  • 1 package of tempeh, cut into strips
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha
  • Juice of 1/2 a lime
  • Fresh coriander leaves
  • More sriracha

For the Nay-O

  • 1 block silken tofu
  • Juice of 1/2 a lemon
  • Salt and pepper to taste
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder (or 1 roasted garlic clove)
  • 1 teaspoon english mustard
  • 1 teaspoon olive oil, optional


For the Bahn Mi Portobello Burgers:

  1. Cut the julienne carrot and cucumber strips up into smaller strips if they are too long, then place them in a glass bowl. Mix the vinegar, agave and salt together and pour into the glass bowl to cover the vegetables. Leave it in the freezer for at least an hour before using, but slightly longer is ideal.
  2. Take the sliced tempeh and marinate it in the sesame oil, soy sauce, siracha and lime juice, you may add a little splash of water if the liquids do not seem to be enough to seep into all the tempeh slices. Leave for half an hour.
  3. Preheat the oven to 390°F. De-stem and clean your portobellos with a paper towel, you may remove the gills if you wish. Cover them with the olive oil. Place them on a baking tray together with they marinated tempeh and bake for 15 minutes. Remove and set them aside to cool.
  4. Place a generous dollop of nay-o on each portobello, on the gill side. layer cilantro, the pickles, the tempeh, sriracha and more coriander on two of the portobellos. Then cover with the remaining two nay-o-ed portobellos.
  5. Eat warm! It gets messy. But a GOOD kind of messy.

For the Nay-O:

  1. Blend all together to get a thick paste then refrigerate overnight to let the flavours mellow. It can keep for about three weeks.





Interesting flavor combos and veggie-fied comfort food. Sasha Gill is a med student by day, crazy cat lady at night, and passionate vegan 24/7. She made the decision to go plant based for both health and ethical reasons, and has never looked back since. The madness behind the blog ‘The Sasha Diaries’, she is determined to convince everyone that begin a plant-based vegan is definitely not boring, with interesting flavor combination and veggie-fied comfort food.



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