Vegan Banh Mi

I know, I know, it’s been too long. Sorry folks, was working lots and actually had a 10 day long vacation in the last month. I am happy to report that there are lots of great vegan places in New Orleans, and even Orlando’s Harry Potter World is willing to adjust some of their meals at the Three Broomsticks to accommodate veganism. But now back to the recipes I made this last month that I need to share with you all. First, my first attempt at vegan banh mi.


  • 1 cucumber, thinly sliced
  • 2 radishes, thinly sliced
  • 1 bag frozen shiitake mushrooms
  • 1 Tbsp soy sauce
  • 3 Tbsp rice vinegar
  • 3 tsp agave
  • peanut oil
  • 1/4 cup almond btter
  • 1 Tbsp sriracha
  • fresh cilantro

First take the radishes and cucumber and put them in a large bowl with 2 Tbsp vinegar and 2 tsp agave and a dash of salt- mix/coat well and let sit. IMG_7733

Then cook the shiitakes up in the peanut oil, adding soy sauce and garlic at the end.

In a small bowl whisk together almond butter as well as 1 Tbsp rice vinegar and 1 tsp agave.

Take your loaves, spread the sauce on either side, then one layer of cucumbers and radishes both, then the shiitake. last put a few cilantro leaves. Enjoy!


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