Banh Mi Sandwich With A Killer Avocado Cream Sauce

By Laura Peill September 3, 2015

When you walk through the streets of Vietnam, a vendor is selling sandwiches made on little oval-shaped baguettes on nearly every corner. You can smell the spices and aromas filling the air and hear the oil spattering on the grill long before you see it. One of the main types is the Bahn Mi sandwich, usually made with chicken, pickled veggies and mayo.

This vegan version of the famous street food sandwich still packs the heat and spiciness in the seitan, while the pickled carrots add the perfect crunchy dose of acidity to balance out the spice. I can’t quite put into words how great the avocado cream is. The sandwich is hearty and filling, so you could even serve it with some roasted chickpeas or sweet potato fries for your Labor Day BBQ.

Don’t be intimidated by the recipe length – most of the components are quick and easy and the sandwich is done in less than half an hour!

Banh Mi Sandwich With Killer Avocado Cream Sauce

Ingredients (Serves 2)

3 tsp Bragg’s Sauce
1 tsp apple cider vinegar
2 tbsp grated ginger,
1/2 tsp hemp oil
1/2 tsp maple syrup
Pinch of cayenne pepper

Pickled Carrots
1 carrot, julienned thinly
2 tbsp vinegar
1 tsp salt
1/2 tsp raw honey

2 mushrooms, sliced
1/2 onion, sliced thinly
1 tsp extra virgin olive oil
1/4 tsp salt

Avocado Cream
1/4 cup white kidney beans
1/2 avocado
1 tbsp Bragg’s Sauce
2 tbsp water
3 tbsp nutritional yeast
1 tbsp chopped chives

Dijon mustard

Banh Mi Sandwich With Killer Avocado Cream Sauce


Cut seitan into thick slices and put in a bowl. Place all of the ingredients for the marinade in a jar, shake well and then pour over the seitan in the bowl. Toss seitan around to coat evenly in the marinade, cover and refrigerate overnight or for 2-3 hours. When you are ready to assemble the sandwich, heat up a frying pan with 1 tsp of olive oil and, using tongs, place seitan in the pan. Cook, flipping to get a crispy outside, then set on a paper towel to absorb the excess oil.

Meanwhile, julienne the carrots and place them in a bowl with the salt, vinegar and honey. Massage the carrots using your hands for 2-3 minutes, or until they go limp. Leave them sitting in the brine until you are ready to assemble the sandwich.

Avocado Cream
To prepare the avocado cream, place the kidney beans, avocado, Bragg’s sauce, water, yeast and salt in a blender or food processor and whiz until smooth, adding a little extra water if it seems too thick. When it is done, stir in the chopped chives.

Mushrooms and Onions
Heat a frying pan with 1/2 to 1 tsp of olive oil and add mushrooms and onions. Turn heat down to medium low, add salt and caramelize the onions and mushrooms. When mushrooms and onions are soft, remove the pan from the heat and set aside.

Cut the bread in half and toast to your preference. Spread one side with dijon mustard and layer with spinach. Add the seitan, pickled carrots, caramelized mushrooms and onions and top with the avocado cream. Enjoy!

Banh Mi Sandwich With Killer Avocado Cream Sauce

*This post was originally published on Laura’s website, Chronicles of Passion. For more from Laura visit

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