Vegan Jackfruit Banh Mi with Walnut Pate

Name: Vegan Jackfruit Banh Mi
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Vegan
Ingredients: 1/4 cup vegan mayonnaise; 1 Tablespoon Sriracha; 1/2 Tablespoon liquid aminos; 1/2 Daikon radish (you can use 6 red radishes if you prefer); 2 Carrots; 1 Cucumber; 4 Tablespoons rice wine vinegar; 4 Tablespoons sugar; 1/2 teaspoon sea salt; 1/2 cup lime juice; 4 kaffir lime leaves, torn at edges and crushed between fingers to release fragrance. (If you can’t find kaffir lime leaves, you can use a stalk of lemongrass, smashed and cut into 1/2 inch pieces, or the zest of a lime).; 1/2 cup sugar; 3 Tablespoons Ume Plum Vinegar; 1 teaspoon black pepper; 2 shallots, minced; 4 garlic cloves, minced; 2 Tablespoons sesame oil; 4 Tablespoons vegetable oil; 2 Tablespoons liquid aminos; 2 Tablespoons Tamari; 2 Tablespoons rice vinegar; 3 cans green jackfruit, drained, shredded (I use my hands to do this in the colander, squeezing the jackfruit through my fingers to break it up), and squeezed dry in layers of paper towels. The drier the jackfruit, the more marinade it will absorb, which means more great flavor.; 2 French Baguettes (I make my own when I have time, using a classic recipe from The Joy of Cooking, although you can also use store-bought baguettes).; Fresh cilantro; 2 fresh jalapeños; 2 cups vegan pate (I use my Walnut Pate recipe, which you can find a link to in the notes below this recipe).

by Heather Donaldson

Vegan Jackfruit Banh Mi

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 40 minutes

This Jackfruit Banh Mi tastes just like the traditional meat variety, but it’s vegan! I have served this to family and friends who all love it and cannot believe there are no meat products. This recipe is mostly prep (which can be done up to 24 hours in advance), the cooking and assembly takes less than 15 minutes.

Ingredients

3 cans green jackfruit, drained, shredded (I use my hands to do this in the colander, squeezing the jackfruit through my fingers to break it up), and squeezed dry in layers of paper towels. The drier the jackfruit, the more marinade it will absorb, which means more great flavor.
2 French Baguettes (I make my own when I have time, using a classic recipe from The Joy of Cooking, although you can also use store-bought baguettes).
Fresh cilantro
2 fresh jalapeños
2 cups vegan pate (I use my Walnut Pate recipe, which you can find a link to in the notes below this recipe).

Jackfruit Marinade

1/2 cup lime juice
4 kaffir lime leaves, torn at edges and crushed between fingers to release fragrance. (If you can’t find kaffir lime leaves, you can use a stalk of lemongrass, smashed and cut into 1/2 inch pieces, or the zest of a lime).
1/2 cup sugar
3 Tablespoons Ume Plum Vinegar
1 teaspoon black pepper
2 shallots, minced
4 garlic cloves, minced
2 Tablespoons sesame oil
4 Tablespoons vegetable oil
2 Tablespoons liquid aminos
2 Tablespoons Tamari
2 Tablespoons rice vinegar

Pickled Vegetables

1/2 Daikon radish (you can use 6 red radishes if you prefer)
2 Carrots
1 Cucumber
4 Tablespoons rice wine vinegar
4 Tablespoons sugar
1/2 teaspoon sea salt

Spicy Mayo Sauce

1/4 cup vegan mayonnaise
1 Tablespoon Sriracha
1/2 Tablespoon liquid aminos

Instructions

Prepare the marinade:

Soak the kaffir lime leaves in the lime juice while you assemble the remaining marinade ingredients in a large glass bowl.

Add the lime juice and soaked kaffir leaves to the bowl of marinade, stirring well to combine everything.

Add the drained, dry jackfruit to the marinade and stir to evenly coat.

Cover and let marinate at room temperature for 1-3 hours, or up to 24 hours in the refrigerator.
Prepare the pickled vegetables:

Wash all vegetables and peel the carrots.

Slice vegetables into thin matchsticks or use a mandolin slicer.

Combine rice wine vinegar, sugar and salt in a small bowl.

Add vegetables to bowl and toss to coat completely.

Let sit at room temperature for at least 30 minutes, or store in refrigerator for up to 24 hours.
Prepare the spicy mayo sauce:

Combine the mayo, sriracha and liquid aminos in a small bowl. Cover and refrigerate until you are ready to assemble the sandwiches.
Broil the jackfruit:

Spread the marinated jackfruit on a foil-lined baking sheet, removing the lime leaves (or lemongrass).

Broil 5-10 minutes, stirring occasionally. This step allows the edges to caramelize and get a bit crispy-chewy.
Assemble the sandwich:

Cut each baguette into thirds, then cut each third in half longways, creating a top and bottom for the sandwich. If you like, you can toast the pieces under the broiler until they are lightly browned.

Spread about 3 Tablespoons of pate on the bottom piece of each sandwich, then pile on the broiled jackfruit, using slightly less than half a cup per sandwich. Divide the pickled vegetables between the sandwiches, layering them on top of the jackfruit. Top with thinly sliced, fresh jalapeños and a handful of fresh cilantro leaves. Drizzle with the spicy mayo before placing the top on the sandwich.

Notes

Here is my Easy Vegan Walnut Pate recipe.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1029Total Fat: 49gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 177mgCarbohydrates: 124gFiber: 6gSugar: 58gProtein: 27g

Nutrition information is believed to be accurate but is not guaranteed.

Vegan Jackfruit Banh Mi with Walnut Pate