Minimalist Baker

Simple Food, Simply Delicious

  • about
  • recipes
  • Cookbook
  • Shop
  • blogger resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Cauliflower Banh Mi

Tray with two Cauliflower Banh Mi Sandwiches and cutting board with ingredients used to make them

Plate displaying two gluten-free vegan Cauliflower Banh Mi sandwiches

Friends, behold: The Vegan Banh Mi Sandwich.

Consider this my spin on the popular, classic Vietnamese sandwich. So many versions I’ve seen rely on tempeh or tofu as the main filling. But I couldn’t help but wonder if the humble cauliflower could step in and take its place, because it’s fast to prepare, absorbs flavors well, and is so delicious when stir-fried. Spoiler alert: It totally worked.

Wood cutting board filled with ingredients for making our Cauliflower Banh Mi recipe

This recipe comes together in 30 minutes! Yep, that fast, which means it’s lunch- and dinner-friendly (quick meals for the win).

It starts by quick-pickling radish and carrot in vinegar, a little salt, and sugar. This makes them crispy, salty, tangy, and a little sweet. Next comes the main event: the cauliflower.

Using a spoon to mix spices with cauliflower for Cauliflower Banh Mi

First, we marinate it in a simple spicy, savory sauce. Then we sauté and finish by roasting in the oven until tender. Mmm, roasty.

Cooking cauliflower in a cast-iron skillet for delicious gluten-free vegan sandwiches

Once the 3-ingredient sriracha mayo is made and the bread is toasted, it’s time to assemble! First aioli, then cauliflower, then pickled vegetables and garnishes. That’s it!

Open-faced Cauliflower Banh Mi sandwiches resting on a wood cutting board

We hope you LOVE this sandwich. It’s:

Hearty
Crunchy
Savory
BIG on flavor
Quick to make
& SO satisfying

This would make the perfect meal when you’re craving a sandwich but want something more than PB&J. It’s the perfect marriage of textures, temperatures, and flavors. Enjoy as is or pair with these Vietnamese-inspired Spring Rolls!

If you’re into cauliflower, also check out our Curried Cauliflower Wings, Cauliflower Rice Stir-Fry, Gochujang Cauliflower Wings, Curry Roasted Cauliflower Kale Salad, and The Best Whole Roasted Cauliflower.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of two Cauliflower Banh Mi sandwiches on a metal tray

Print
Tray displaying two gluten-free vegan Cauliflower Banh Mi sandwiches with a jar of pickled veggies behind it
4.98 from 49 votes

Cauliflower Banh Mi Sandwich

Vegan Banh Mi Sandwich made with savory, caramelized cauliflower, sriracha mayo, and quick-pickled vegetables. Just 30 minutes to make this hearty sandwich!

Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 (Sandwiches)
Category: Entree
Cuisine: Gluten-Free, Vegan, Vietnamese-Inspired
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

US Customary - Metric

PICKLED VEGETABLES

  • 2/3 cup rice wine vinegar (or sub apple cider vinegar)
  • 1/3 cup hot water
  • 1/2 tsp sea salt
  • 1 Tbsp organic cane sugar (or stevia to taste)
  • 2/3 cup thinly sliced or shredded carrot
  • 1/3 cup thinly sliced or shredded daikon or round radish

CAULIFLOWER

  • 2 Tbsp chili garlic sauce
  • 5 Tbsp coconut aminos (or sub tamari and reduce quantity to taste as it's saltier)
  • 1 Tbsp maple syrup
  • 1 Tbsp lime juice
  • 1 Tbsp sesame or avocado oil (if avoiding oil, omit)
  • 4 cups (heaped) cauliflower florets (cut in bite-size pieces)

AIOLI

  • 1/2 cup Vegan Mayo (or store-bought)
  • 2 tsp maple syrup
  • 1 Tbsp sriracha (or other hot sauce of choice)

SANDWICH

  • 2 small baguettes* (use gluten-free bread to keep gluten-free friendly, such as New Cascadia)
  • Fresh cilantro (optional)
  • Fresh cucumber (optional)
  • Sliced jalapeño pepper (optional)

Instructions

  1. Preheat oven to 450 degrees F (232 C).

  2. Prepare pickled vegetables first by adding vinegar, hot water, salt, and sugar (or stevia) to a glass jar and shaking or stirring vigorously to dissolve salt and sugar. Then add carrot and radish, stir to coat, and push down to submerge. Cover and place in the refrigerator to chill, where they will "quick pickle" until sandwich is ready. Leftovers will keep in the refrigerator up to 1 week (sometimes more).

  3. To a medium mixing bowl, add chili garlic sauce, coconut aminos (or tamari), maple syrup, lime juice, and oil and stir to combine. Then add cauliflower florets and toss to combine.

  4. Heat a large rimmed oven-safe skillet over medium-high heat. Once hot, use a slotted spoon to scoop the cauliflower into the pan, reserving most of the liquid in the bowl.

  5. Sauté, stirring semi-frequently, until slightly browned on the exterior. Then add most of the reserved marinade (saving a little for serving) and toss to coat. Transfer pan to the oven and bake until crispy on the outside yet tender on the inside - about 15 minutes.

  6. In the meantime, prepare aioli by adding vegan mayo to a small mixing bowl with maple syrup and sriracha. Stir to combine. Then sample and adjust flavor as needed, adding more sriracha for heat or maple syrup for sweetness. Set in the refrigerator until serving.

  7. Slice the baguettes in half and toast in the oven (facedown directly on the oven rack) or on a hot grill pan until slightly browned. Then assemble: To the baguette, add aioli to both sides of the bread. Then to one side, add the cauliflower and brush on any leftover cauliflower marinade for more flavor. Last, add pickled vegetables, cilantro (optional), cucumber (optional), and jalapeño (optional).

  8. Enjoy. Best when fresh, though can be made in the morning and enjoyed for lunch - just refrigerate to keep fresh. Store leftovers separately in the refrigerator (except any un-toasted bread) up to a few days. Not freezer friendly.

Notes

*You could also swap the bread for lettuce cups or a collard green wrap to keep this grain-free!
*Inspiration taken from the New York Times. 
*Nutrition information is a rough estimate for 1 sandwich calculated without optional ingredients or toppings. 

Nutrition Per Serving (1 of 2 (Sandwiches))

  • Calories: 719
  • Fat: 44g
  • Saturated fat: 5g
  • Sodium: 3046mg
  • Potassium: 876mg
  • Carbohydrates: 64g
  • Fiber: 7g
  • Sugar: 26g
  • Protein: 7g
  • Vitamin A: 7130IU
  • Vitamin C: 115.7mg
  • Calcium: 108mg
  • Iron: 1.9mg
instagram camera

Did you make this recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker.

FacebookTwitterPin It

118 Comments 30 minutes or less, Asian-Inspired, Dairy-Free, Dinner, Egg-Free, Entree, Fall, Gluten Free, Lunch, Nut-Free, Recipes, Savory, Soy-Free, Spring, Summer, Vietnamese-Inspired, Winter

← Everyday Buckwheat Granola
Socca Pizza with Sun-Dried Tomatoes & Pesto →
Get Our Fan Favorites eBook Here!

danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

Follow us on Twitter, Instagram, Pinterest, and read more about us here!

Leave a Comment & Rating Cancel reply

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

All commentsI made thisQuestions
  1. Avatar for AlexAlex says

    November 21, 2019 at 3:37 pm

    This is easily one of my favourites on the blog. I’ve even substituted tofu for the cauliflower and it’s turned out great as well. To make it easier I just went straight to the oven with the cauliflower and marinade and didn’t make a difference in how it turned out. So satisfying and simple to make!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 21, 2019 at 5:44 pm

      SO kind! Thanks, Alex!

      Reply
  2. Avatar for JamesJames says

    October 5, 2019 at 1:07 pm

    Ok I never write comments for recipes but I HAD to on this. This sandwich is AMAZING. My wife and I make these at least once a week and have done so for the past several months. We have a traditional Banh mi place nearby. This is better. I went to a very popular vegan restaurant in Atalanta that has a sandwich with cauliflower as the meat. This is better. I wanted to send them this recipe lol. Make this, you won’t regret it. Absolutely amazing.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 7, 2019 at 10:59 am

      Thanks so much for the lovely review, James! We’re so glad you enjoyed it!

      Reply
  3. Avatar for Sherryn AdairSherryn Adair says

    September 26, 2019 at 10:09 pm

    From one Oregon girl to another: where’d you get that baguette???????

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 27, 2019 at 11:04 am

      haha New Seasons! New Cascadia makes a GF baguette!

      Reply
  4. Avatar for KiwiKiwi says

    August 28, 2019 at 4:43 pm

    This has become a staple in our house. We have it every week. My BF (who’s an omni) even loves it. If you do everything the recipe recommend it’s the best.
    Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 29, 2019 at 10:48 am

      Thanks for sharing, Kiwi!

      Reply
  5. Avatar for TraciTraci says

    August 13, 2019 at 4:14 pm

    This recipe is so full of flavor and sooooo amazing!!! I’m making it again this week.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 13, 2019 at 5:45 pm

      Thanks for sharing, Traci!

      Reply
  6. Avatar for Kami LeeKami Lee says

    August 10, 2019 at 10:23 am

    Wow. So much flavor. So delicious!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 10, 2019 at 12:00 pm

      Thanks for sharing, Kami!

      Reply
  7. Avatar for AnnAnn says

    June 22, 2019 at 11:57 am

    This was amazing. I used ciabatta rolls, crispy fried jalapeños, and goji curry dressing.

    Reply
  8. Avatar for DanielDaniel says

    June 8, 2019 at 3:02 pm

    Delicious! We’ve made several times and keep coming back. I’ve found that a cast iron skillet really does make a (positive) difference for the texture of the cauliflower.

    Reply
  9. Avatar for Ashleigh WelchAshleigh Welch says

    June 3, 2019 at 7:38 am

    Amazing, wouldn’t change a thing!

    Reply
  10. Avatar for MollyMolly says

    May 21, 2019 at 4:24 pm

    Hi Dana!

    I made these yesterday and served them with your crispy shallot spring rolls and I am IN LOVE. Banh Mi is my favorite food, and having recently moved from Austin to small town Texas where there are zero vietnamese restaurants, I’ve been going through banh mi withdrawal.

    I usually have tofu or meat substitutes in my banh mi and I was a little skeptical of using cauliflower. But holy smokes…that was SO flavorful and SO satisfying. My carnivorous boyfriend was obsessed…We’ve been making your recipes regularly lately and he’s given up purchasing meat and dairy when we grocery shop altogether (thanks for helping me with that!).

    Another killer recipe. Can’t wait to make your pot pies tomorrow!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 21, 2019 at 4:45 pm

      SO wonderful! Thanks for sharing, Molly!

      Reply
  11. Avatar for CassandraCassandra says

    May 4, 2019 at 7:03 pm

    This was probably the best sandwich I have ever made. My husband and I loved it but I didn’t serve it to our kids due to the spiciness. I think next time I’ll just serve theirs with plain vegan mayo.

    This will be a recurring dinner in our house for sure – thanks for sharing!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 5, 2019 at 11:03 am

      Yayyyyy!!! xo

      Reply
  12. Avatar for MacyMacy says

    May 2, 2019 at 3:17 pm

    I was kind of skeptical about this recipe being good but it was AMAZING! The cauliflower tasted just like the real flavors of bahn mi. The extra sauce was great on the sandwich and this all reheated super well the next day. Definitely will be making again!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 4, 2019 at 10:01 am

      Whoop! Thanks, Macy!

      Reply
  13. Avatar for TeshaTesha says

    April 28, 2019 at 12:22 pm

    What can I use in place of the the cauliflower besides tofu, I’m allergic to both?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 29, 2019 at 9:33 am

      Hmm..maybe eggplant, broccoli, or mushrooms? It may be difficult to replace. Let us know if you do some experimenting.

      Reply
  14. Avatar for AnnaAnna says

    April 17, 2019 at 3:16 pm

    Delicious!! Didn’t want my sandwich to end!

    Reply
  15. Avatar for SejSej says

    April 16, 2019 at 4:47 pm

    Made this for the first time tonight using pretty much the same recipe except for substituting shoyu for tamari. It is FABULOUS! My husband has been working nonstop for the past couple of weeks to meet his deadline and the banh-mi brought a smile to his otherwise stressed face.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 17, 2019 at 9:55 am

      Thanks so much for the lovely review and sharing your modifications, Sej. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  16. Avatar for EmilyEmily says

    April 15, 2019 at 1:22 pm

    My meat eating, pork bahn-mi loving husband absolutely loved this recipe (as did I!). The flavors are spot on and really capture the essence of a classic bahn-mi. Will definitely make again and again!

    Reply
  17. Avatar for Yvette MoralesYvette Morales says

    March 31, 2019 at 6:04 pm

    This was the bee’s knees! Super easy to make and extremely flavorful. Everything was so well balanced between savory, sweet and spicy. My husband loved it also!

    Reply
  18. Avatar for BrenBren says

    March 29, 2019 at 3:21 pm

    I followed the recipe exactly and it was delicious: VERY SPICY, very flavourful. The next time I make it, I will keep all of the marinade aside and serve it as one of the condiments. But if you like it spicy, go for it. This recipe is a keeper!

    Reply
  19. Avatar for Angie MAngie M says

    March 28, 2019 at 8:09 pm

    This was a quick cooking and really flavorful dish. Almost four months meat free and dishes this full of flavor really hit the spot!

    Reply
  20. Avatar for KarlaKarla says

    March 24, 2019 at 7:06 pm

    This was delicious! I made this for a Sunday evening with my boyfriend. He is not vegetarian but I am. I always like to make us food that is very flavorful. This was great! He couldn’t stop eating! He wanted more. I loved it too. It was very spicy which I love but I know spice can be hard to handle for some people. But it was just great.

    Reply
  21. Avatar for Logan EvangelistaLogan Evangelista says

    March 19, 2019 at 11:08 am

    These are amazing! I think my favorite of your recipes so far. Just as good, maybe better, than the Bahn Mi joint I have steps from my apartment. I added mushrooms in with the cauliflower. Yummmmmmm!!!!

    Reply
  22. Avatar for TomTom says

    March 16, 2019 at 5:20 pm

    Oh man. Made this recipe tonight. Flavor bomb! Thanks!

    Reply
  23. Avatar for SophieSophie says

    March 15, 2019 at 2:13 pm

    Can’t forget the peanuts! ??

    Reply
  24. Avatar for Yasmine KilleenYasmine Killeen says

    March 8, 2019 at 11:03 am

    Honestly this recipe is so good that I’ve started using the sauce for all sorts of other dishes. It has so much flavor and I was super impressed with how it turned out.

    Reply
  25. Avatar for Madeline DownieMadeline Downie says

    February 25, 2019 at 2:17 pm

    I never leave reviews, but I feel like I HAD to say something about this incredible recipe. It is to die for! The combination of flavors is overwhelmingly delicious, and although I often tweak recipes to my taste, there isn’t a single thing I would change in this sandwich. My husband and I love making this because there is always enough for us to have it for dinner two days in a row…score! We just refrigerate the leftover cauliflower and veggies and assemble them on french rolls again the next day! Mmmmmmmmm. Thank you so much for your creative, beautiful recipes. You’re my fave!

    Reply
  26. Avatar for Alyson D.Alyson D. says

    January 30, 2019 at 12:16 pm

    I have made this sandwich a few times and love it!! I decided to get creative and add the ingredients to a pizza instead of a sandwich. I leave off the radishes because I am not a fan. I added Miyoko’s vegan mozzarella cheese. It was seriously the best pizza I have ever had!!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2019 at 9:39 am

      Yum!

      Reply
  27. Avatar for DanielaDaniela says

    January 26, 2019 at 2:37 pm

    Incredible! Every part of this complemented the other. It so so flavorful! I can’t wait to make it again.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 26, 2019 at 3:43 pm

      We’re so glad you enjoyed it, Daniela!

      Reply
  28. Avatar for carissacarissa says

    January 26, 2019 at 12:48 pm

    I was looking for a non-tofu filled Banh Mi and here it is! I had to tone down the spiciness (and my kids won’t eat the cauliflower for some reason), but my husband and I thought it was delicious! My favorite part is pickling the veggies. This is one of those recipes that once you do the initial time investment, it’s pretty easy to whip it out again. Thanks for your awesome recipes!

    Reply
  29. Avatar for melissadmelissad says

    January 24, 2019 at 6:47 pm

    Made this for the first time tonight. My family DEVOURED it and we will make it a regular meal for sure. Could have eaten 2 more helpings if we hadn’t run out of rolls! One of the best vegan dishes I’ve ever had.

    Reply
  30. Avatar for JoshulynJoshulyn says

    January 24, 2019 at 5:33 pm

    I will be making this ASAP (as well as several other recipes). Crazy because although I have tried several of your recipes (love) and consider your site a go-to, I somehow never noticed the mention of your recipes being plant based. Guess I was blinded by the goodness? You are gonna make me go vegetarian again lol.

    Reply
  31. Avatar for Michelle SMichelle S says

    January 20, 2019 at 12:08 pm

    Holy Wow!! So delicious! I’ve never had a Banh mi sandwich before but I know I will again & again! I didn’t have chili garlic sauce so I subbed with sriracha & minced garlic w/splash of vinegar & pinch of cane sugar. I highly suggest doubling the recipe and thennn some. As directed we topped with raw thinly sliced cukes, jalapenos & added in thin onion pieces. We absolutely loved it and wanted more! All the flavors go so well together, very impressed. My 12yr old son ate as is (even thanked me) and my younger daughter (somewhat picky) left off the pickled veggies, jalapenos & onions but enjoyed it with cukes and plain mayo. All the fam complimented me. Yayy :)

    Reply
  32. Avatar for Dineen SpeerDineen Speer says

    January 10, 2019 at 8:24 am

    Awesome, awesome, awesome ?? ?? ?? ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 11, 2019 at 5:49 pm

      We’re glad you enjoyed the recipe!

      Reply
  33. Avatar for ConorConor says

    January 6, 2019 at 8:03 am

    We tried and loved this. Outstanding flavours. The sriracha mayo and the pickles are amazing. For those that like a little less bread or don’t like baguette, we also tried the same ingredients in a wrap. That worked great too.

    Reply
  34. Avatar for Kat MarshallKat Marshall says

    December 27, 2018 at 1:08 pm

    This came out SO GOOD! It’s hard to find new vegan sandwich recipes that don’t call for tofu. I’m so glad I found this one. I was a little nervous about the chili sauce as I typically find your recipes to be a little too hot/spicy but it ended up being fantastic.

    I ran out of soy sauce making this recipe but it worked well with 1/2 the amount in the recipe. I will definitely be making this again.

    Reply
  35. Avatar for lauralaura says

    December 6, 2018 at 7:16 pm

    this was so delicious! that marinade is to die for… lick the spoon good! i only ended up using half a head of cauliflower to get the 4 heaping cups, but there was enough marinade and aoli to double the amount of cauliflower. And it was so good I wish there were leftovers so next time I’d use a whole large head of cauliflower, and probably double the pickled vegetables because it would be nice to have extra on hand for other stuff throughout the week. I also used gochujang instead of sriracha, because i dont really like sriracha. Great recipe thanks!

    Reply
  36. Avatar for DanaDana says

    December 6, 2018 at 7:15 pm

    I want to make the Banh Mi sandwich but I don’t like mayonnaise. What can I use as a replacement?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 7, 2018 at 1:37 pm

      You really don’t taste the mayo in the aioli! I’m not sure what you could use in place of it, but if you experiment with it, let us know how it goes!

      Reply
  37. Avatar for AshleyAshley says

    December 4, 2018 at 4:33 pm

    This was so delicious, Dana, that I’m hatching a plan to have these all month and make them in large batches. Frozen, at some point, somehow. Before the saute? Really. These are incredibly satisfying and delicious. I never bought coconut aminos before but now they may be my go-to, so thanks for the tip. I couldn’t quite make them in 30 minutes this first time, but maybe with more planning and practice I could.

    Reply
  38. Avatar for KarsynKarsyn says

    November 16, 2018 at 8:22 pm

    This is one of the best things I’ve ever made! It tastes almost EXACTLY like my favorite vegan restaurant’s Bahn Mi but with cauliflower of course. I don’t react well to too much soy so I try to stay away from it when I can (except for my love for soy milk). It was seriously delicious and not too hard to make. I can’t wait to take it for lunch tomorrow!

    Reply
  39. Avatar for JenniferJennifer says

    November 4, 2018 at 2:49 am

    OFF THE CHAIN! Holy wow this sandwich rocked it! It’s my new fav recipe. My husband absolutely loves this sandwich and requests that it is in the weekly rotation. I made the recipe 3 times in the past week, and passed the recipe onto my friends with a note “you MUST make this for your next meal”. I followed the recipe to a T on the first batch, subbed tamari for the amino acid on the second, used radishes because I was out of carrots on the third. It’s all good, trust me, but my favorite is exactly like Dana suggests. I avoid oil so I did not not use the aioli on the second and third sandwich, still absolutely delish! Thank you, thank you, thank you Dana! I so very much appreciate your cooking style, quick but delicious. I no longer scour the web for vegan recipes (and I’ve been vegan for 6 years), I go straight to your website. Thanks again, you rock!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2018 at 6:51 pm

      Yay! We are so glad that you and your husband enjoyed this recipe, Jennifer! Thanks for sharing your changes!

      Reply
  40. Avatar for KatieKatie says

    October 30, 2018 at 9:39 am

    We made this for dinner last night and it was so good! We added some cayenne to the cauliflower and also used a whole grain bread, but it’s all about the flavors from the sauce, pickled carrots, and the cauliflower! Yum! Also loved how easy it was to make the mayo. Vegan mayo can be hard to find or expensive.

    My husband and I recommend your site to people looking to cut down animal products. We appreciate that you don’t use too many obscure ingredients and that every recipe we try always tastes amazing!

    Reply
    • Avatar for JessJess says

      February 11, 2019 at 12:09 am

      Hey Katie! They have vegan mayo at common stores like Safeway now! However, I had a lot of fun making the vegan mayo for this recipe at home. Cheers! – Jess

      Reply
  41. Avatar for Edith-NicoleEdith-Nicole says

    October 27, 2018 at 5:42 pm

    This was super delicious and flavorful – the spice builds with each bite, in a good way. Thank you!

    Reply
  42. Avatar for Elsa TritzElsa Tritz says

    October 26, 2018 at 7:54 am

    Loving the information on this web site, you have done outstanding job on the posts.

    Reply
  43. Avatar for StephanieStephanie says

    October 24, 2018 at 3:38 pm

    I made this tonight for dinner and OMG!!!! The flavoring was AMAZING! You never cease to amaze me with your delicious recipes!!

    Reply
  44. Avatar for Tiffany BrooksTiffany Brooks says

    October 24, 2018 at 5:01 am

    Hey great recipe- just had this for lunch today. Changed it a little by using normal mayo as I am not actually vegan and added some raw red skin peanuts to the cauliflower process. I am going to reuse the pickled veg liquid mix again as it crisped up my veg mix beautifully.

    Reply
  45. Avatar for MeghanMeghan says

    October 22, 2018 at 7:05 pm

    This was delicious! My husband who is a meat eater loved it too and went back for another half sandwich. I didn’t have coconut aminos so I subbed Bragg’s (not sure how different the flavors are, I’ll have to find coconut aminos before I make it next) and I subbed sweet chili sauce (which does have garlic in it) for the chili garlic sauce. I think next time I’ll skip sautéing the cauliflower and just toss in the sauce and roast in the oven. I’m definitely going to have to make this again later this week. Soooooo goooood!

    Reply
  46. Avatar for Grayson HeylGrayson Heyl says

    October 22, 2018 at 6:28 am

    This is delicious! Seriously. I was a bit nervous with 2 tbsp of garlic chili AND the spicy aioli but DANG it all came together so nicely. With the pickled carrots and radishes and cucumber, it cut the heat just enough that all the flavors came together great. I made the recipe for 2, but I’m pretty sure I’ll end up with 3-4 meals when all’s said and done. I’m so happy with how this recipe turned out – I will definitely be making it again soon!! I think next time I will thinly slice my carrots and radishes, I only have a one size grater, so my pickling turned them more into a paste versus clearly defined veggies. It still tasted fantastic, so I’m not complaining!!!

    Reply
  47. Avatar for Kelly McDonaldKelly McDonald says

    October 21, 2018 at 8:37 am

    Made this last week, making it again it was that good! Your recipes are the few I make for friends without testing them first, I know it’ll come out great. Thanks!

    Reply
  48. Avatar for LauraleeLauralee says

    October 20, 2018 at 8:14 pm

    This was fantastic! It received rave reviews from my husband, 10 year old and myself. We will definitely make this again.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 21, 2018 at 6:20 pm

      Woot woot!

      Reply
  49. Avatar for My2boyz-n-meMy2boyz-n-me says

    October 18, 2018 at 7:31 pm

    O my!! Made for dinner tonight and DE-LISH!!! ????????♥️

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 19, 2018 at 12:08 pm

      Whoop! We are so glad to hear that!

      Reply
  50. Avatar for Elise PavekElise Pavek says

    October 15, 2018 at 9:23 pm

    I just finished eating this and am still speechless. I subbed the cauliflower for soy curls (trying to use what I had on hand!) and it was incredible. My husband requested that we add this to the weekly rotation and then insisted on cleaning the kitchen. Bless you!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 16, 2018 at 6:17 pm

      Whoop whoop!

      Reply
  51. Avatar for NinaNina says

    October 13, 2018 at 4:11 pm

    I made this for dinner and we all loved it, my 12 year old, 16 year old and her boyfriend. I made it exactly per the recipe, used commercial veganaise, purple cauliflower (super pretty, wish I had taken a picture but it was devoured so fast), and I slices the cucumber super thin with a regular veggie peeler. Thanks for posting. This one’s a keeper. Kids are asking for it in their lunches…I’m not that much of a morning person though.

    Reply
  52. Avatar for MilanMilan says

    October 13, 2018 at 8:35 am

    I made this recipe with my friend and it was SO AMAZING. I couldn’t believe that we had made it ourselves! The taste was amazing, the sandwich itself was so beautiful. I can’t wait to make this sandwich again.

    Reply
  53. Avatar for DiannaDianna says

    October 10, 2018 at 8:41 am

    I’ve always felt like I’ve been missing out on the Bahn Mi sandwich craze since I don’t eat pork – this was so delicious! Thank you from South Africa. I didn’t have vegan mayonnaise and so I whipped an avocado instead and it tasted fantastic. Thank you again! I use your recipes all the time, though never comment! ;)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 10, 2018 at 3:45 pm

      Whoop! We’re glad to hear that, Dianna!

      Reply
  54. Avatar for MallloryMalllory says

    October 10, 2018 at 8:12 am

    I just made it and its AH-MAZING. I was skeptical about how the pickles would turn out but they were perfectly tangy..juuust might add the jalapeños into the mix next time. The cauliflower was my favorite part though, juicy and packed a lot of flavor! I was out of vegan mayo and sriracha so I ended up subbing it with hummus and adding lots of chili flakes. YUM.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 10, 2018 at 3:46 pm

      Whoop! We’re glad you enjoyed it, Mallory!

      Reply
  55. Avatar for BrittanyBrittany says

    October 9, 2018 at 8:04 pm

    I made this but I am must not be able to handle so much sodium even issuing the aminos was a lot. This was very delicious but will not make again just because of sodium I will definitely use this idea to make other things. Thank you again for all your great recipes!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 12, 2018 at 8:31 am

      Thanks for sharing, Brittany!

      Reply
  56. Avatar for Liliana DurhamLiliana Durham says

    October 9, 2018 at 5:41 pm

    This was soooo good! Nice and spicy! I made extra of the pickled veggies and aioli to use on other sandwiches. I can never get my cauliflower really crispy, but it still came out great. Definitely a keeper

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 12, 2018 at 8:31 am

      Thanks for sharing!!

      Reply
  57. Avatar for BritneyBritney says

    October 9, 2018 at 3:23 pm

    ohhhhhmahhhgawwwdddd. I just made this for a late lunch and it was TOO DIE FOR! Seriously so, so good! Thank you for this recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 9, 2018 at 7:38 pm

      Hah! We are so glad to hear that, Britney!

      Reply
  58. Avatar for JenniferJennifer says

    October 8, 2018 at 8:07 pm

    I just made this for dinner tonight and we absolutely loved it! De-LICIOUS! My husband LOVES bahn mi sandwiches and now that we’re vegan he hasn’t had it recently. I saw this recipe in my inbox this morning and immediately went to TJ’s to get the goods. Everything was perfect on the recipe and made for a delicious dinner. Thank you again for filling our bellies with healthy eats!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2018 at 9:23 am

      Perfect!! Thanks for sharing, Jennifer! xo

      Reply
  59. Avatar for KristenKristen says

    October 8, 2018 at 4:57 pm

    This looks delicious…But…Is the sodium content accurate? That is a lot of sodium! The NY Times recipes has a lot but much much less! Just curious!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2018 at 9:23 am

      Hmm, it all has to do with the brands you use. Perhaps ours was calculated with higher sodium ones. You can always try cutting back those ingredients, like coconut aminos or tamari!

      Reply
  60. Avatar for AmyAmy says

    October 8, 2018 at 4:23 pm

    Just so good! Made as written. We will be having this again!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2018 at 9:22 am

      Perfect!! Thanks for sharing, Amy!

      Reply
  61. Avatar for KellyKelly says

    October 7, 2018 at 6:59 pm

    Wow. Easy. Delish. Only sub I did was didn’t have radish so added thinly sliced red onion and some packaged Cole slaw mix to my pickled Veg. Will definitely make again.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 8, 2018 at 5:54 am

      Smart! Thanks for sharing, Kelly!

      Reply
  62. Avatar for Nikki KostyunNikki Kostyun says

    October 7, 2018 at 11:09 am

    So delicious and satisfying! I was literally dancing in my seat as I ate it. Thank you for making life that much better, all the time!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 8, 2018 at 6:14 am

      Yay! We are glad to hear that, Nikki!

      Reply
  63. Avatar for HilaryHilary says

    October 6, 2018 at 6:13 pm

    Run don’t walk to the kitchen. This was incredible. My husband who is a picky newly vegan demolished his sandwich and went back for a second! My only issue was that there was not enough! Perfect combination of salty and sweet. So many flavors that compliment each other perfectly!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 8, 2018 at 6:29 am

      Hah! We are glad he enjoyed this recipe, Hilary :D

      Reply
  64. Avatar for Annalise SmithAnnalise Smith says

    October 6, 2018 at 2:40 am

    Dana this was amazing! I had to use soy sauce instead of aminos, so I felt the sauce was a little wet but gladly put the rest in a jar to pour over rice and veggies later ;) SO tasty. My boyfriend frequently eats Viet pork rolls and smashed his baguette of this in under 5 minutes. Keep killing it!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2018 at 9:22 am

      Whoop! Thanks for sharing, Annalise!

      Reply
  65. Avatar for Cassie Autumn TranCassie Autumn Tran says

    October 5, 2018 at 9:55 pm

    As a Vietnamese woman myself, I approve! The cauliflower looks so flavorsome. I’d just eat it with the baguette any day! Cheers!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2018 at 9:22 am

      xoxo!

      Reply
  66. Avatar for TiffanyTiffany says

    October 5, 2018 at 11:21 am

    This looks great. I’ve been trying to cut back on how much meat I consume and your site has been such a great resource. And, as someone who is of Vietnamese descent, I really want to thank you for correctly spelling “banh.” :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 5, 2018 at 11:25 am

      Ah! Of course. And thanks for sharing! Hope you enjoy this one, Tiffany! xo

      Reply
  67. Avatar for RuthieRuthie says

    October 5, 2018 at 4:25 am

    Seems to be some preservatives in the chali garlic sauce ……. your thoughts ? Thank you

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 5, 2018 at 11:24 am

      Hmm, if it bothers you I know there other brands of chili garlic sauce out there! Otherwise, I’m sure there are some recipes for a DIY option. In the meantime, I’ll add recipe testing for one to our list!

      Reply
      • Avatar for Ruth CherryRuth Cherry says

        October 8, 2018 at 7:23 pm

        Perfect! Such service and molte grazie!

        Reply
  68. Avatar for online cake delivery in Chandigarhonline cake delivery in Chandigarh says

    October 5, 2018 at 3:22 am

    If we want to make these recipe for 10 people, then How much “rice wine vinegar” should we use for it.
    :-) I am very keen to make this recipe and I am still thinking that soon go to the kitchen and start making this method.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 5, 2018 at 11:23 am

      We have a function at the top of the recipe box to increase the serving size. Right now it’s at “2 sandwiches” so I’d suggest increasing that to 10 sandwiches. With that being said you likely don’t need *quite* that much vinegar, so just maybe try tripling it and going from there. Hope that helps!

      Reply
  69. Avatar for MarineMarine says

    October 5, 2018 at 2:52 am

    Just did the recipe tonight and that was super yummmyyy !!! Thanks ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 5, 2018 at 11:22 am

      Whoop! Thanks for sharing!

      Reply
  70. Avatar for NikaNika says

    October 5, 2018 at 1:18 am

    I want to make it so bad, it looks delicious! but the only ingredient that I’m missing is chilli garlic sauce….any sub??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 5, 2018 at 11:22 am

      Sriracha? Or you could chop up a spicy pepper and some garlic and make a paste?

      Reply
      • Avatar for NikaNika says

        October 7, 2018 at 10:59 am

        This recipe is simply the best!! I can’t thank you enough for all the great recipes you have created! You have made our vegan lives so much easier!!:)

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          October 9, 2018 at 9:22 am

          Lovely! Thanks for sharing, Nika!

          Reply
  71. Avatar for Hannah EvelynHannah Evelyn says

    October 4, 2018 at 2:06 pm

    Yes Dana, this looks so good! The first banh mi I had was from a food truck in Scotland and the filling was pulled jackfruit, which was fab. I look forward to trying your version.

    Reply
    • Avatar for Melissa Boswell MunozMelissa Boswell Munoz says

      October 7, 2018 at 1:33 am

      Hi! Where in Scotland was the food truck? I am going to Scotland thos month and would love to find this food truck if I am going to be nearby :). Thank you
      Melissa

      Reply
  72. Avatar for SamanthaSamantha says

    October 4, 2018 at 8:07 am

    YAS QUEEN!!! Can not wait to make this!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 4, 2018 at 1:37 pm

      DO IT. And report back :D

      Reply
  73. Avatar for HollyHolly says

    October 4, 2018 at 6:33 am

    I WANT THIS IN MY FACE HOLE RIGHT NOW

    ALSO, LOVE YOU!!!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 4, 2018 at 1:37 pm

      Ha! Thanks, friend! Miss you. xoxo

      Reply
  74. Avatar for Jayson TanJayson Tan says

    October 4, 2018 at 5:17 am

    When I scroll through this, I think that I MUST try it as during the trip in Vietnam, I have three to four Banh Mi in total❤️❤️ and I missed that flavor back in Malaysia?, thanks for sharing this?

    Reply

mb

Minimalist Baker is a place for recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
Learn More About Us →
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Get Our Fan Favorites eBook Here!

©Minimalistbaker.com Terms Privacy Blogger Resources