DinnersLunches + lights
by Roxy, So Vegan
When we discovered how to ‘pull’ shiitake mushrooms, it felt like we’d stumbled on one of the best kept secrets in vegan food.
Now we use them all the time to create burgers, wraps and this awesome vegan banh mi recipe.
Combined with hoisin sauce, it takes this pulled mushroom to the next level.
This delicious and easy Vietnamese recipe is fresh, it’s spicy and it’s a whole lot of fun.
The trick is findingshiitake mushrooms with big thick stalks, which you can shred apart with your fingers.
Roxy & Ben
Serves: 4 people Prep Time: Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
- 150g (5.3oz) carrot
- 150g (5.3oz) cucumber
- 1 tbsp caster sugar
- apple cider vinegar
- 500g (17.6oz) shiitake mushrooms
- 4 garlic cloves
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 baguette
- 6 tbsp vegan mayo
- 2 tbsp Sriracha sauce
- large handful of coriander
- 1 fresh red chilli
- 4 radishes
- 1 lime
- salt + pepper
- olive oil
Method
- Preheat the oven to 180°C fan / 400°F.
- Peel the carrot. Then slice the carrot and cucumber thinly into match stick-sized pieces and transfer to a bowl along with the sugar, 2 tbsp of apple cider vinegar and a pinch of salt. Stir with your hands to combine, then set to one side and leave to pickle for at least 45 minutes.
- Use your hands to remove the caps from the mushrooms and finely slice them. Then use your fingers to shred the stalks. Transfer all the mushroom to a baking tray, season with salt and pepper, and drizzle with a splash of olive oil. Mix well with your hands, then bake for 20 mins.
- Peel and finely slice the garlic, then add to the baking tray with the mushroom, along with the hoisin sauce and soy sauce. Use a spoon to combine all the ingredients. Bake in the oven for a further 20 minutes or until the mushrooms are cooked through and most of the moisture has evaporated.
- Meanwhile, prepare the other ingredients. Cut the baguette into quarters and slice each quarter open. Pick the leaves off the coriander stalks and finely slice the red chilli and radishes. Note: remove the seeds from the chilli if you want to dial down the heat.
- Prepare theSriracha mayo by combining the mayo and Sriracha sauce together in a small bowl.
- Build the banh mi by spreading a heaped tablespoon of the Sriracha mayo on the inside of each baguette, then add a handful of the pickled veg to each, followed by a generous helping of pulled hoisin mushroom, some slices of radish, a small handful of coriander leaves and some chilli slices. Finish with a squeeze of lime juice. Delicious!
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12 Comments
Clare McDonaldMarch 24, 2019 - 11:46 am
This recipe is awesome! Will definitely be making this again. So good, thank you!
Reply
Roxy, So VeganApril 25, 2019 - 10:14 am
Hey Clare, so chuffed you like the recipe 🙂 XXX
Reply
GudrunApril 16, 2019 - 11:57 am
Hi! This recipe looks sooooo good and I really want to try it! However, shiitake mushrooms are a bit expensive here (Netherlands), so 500 grams would easily make this a pricy meal! Would it be possible to use some kind of other mushrooms instead? Perhaps oyster mushroom?
Thanks!
Reply
Roxy, So VeganApril 25, 2019 - 10:16 am
Hey Gudrun, you can experiment with other types of mushrooms. They probably won’t ‘shred’ but I’m sure that they will still taste good 🙂 Let us know how you get on. Roxy x
Reply
AnneJune 27, 2019 - 4:35 pm
I tried it with a different kind of mushroom. Sadly I cannot seem to find its english name. But it is the most common mushroom here in Denmark. And it was really good.
Reply
Roxy, So VeganJune 30, 2019 - 6:26 pm
Hey Anne, ah great to hear the recipe worked with another type of mushroom! 🙂 Best, Roxy
Reply
CosiFebruary 8, 2024 - 8:24 pm
We tried this today, it was absolutely delicious even without cucumber, cilantro, chili peppers, and “normal” mushrooms. My husband said that we could have this on repeat :-)). Thank you for the recipe!
Reply
CharlotteJuly 21, 2019 - 8:58 pm
Hi, I used regular button mushrooms cut fine and did not roast them in the oven just cooked then down in my cast iron pan, the sandwich turned out really great and my husband loved it!
Reply
Maria V.January 5, 2023 - 5:44 pm
This has become a staple sandwhich in our house! We make this at least once a week and have enough left over for lunch the next day! Now that I food the giant container of dried wild mushrooms in Costco we can make it anytime because, I always have mushrooms on hand.
Reply
JenJuly 23, 2023 - 9:51 am
Wow! This is oh so good. We used oyster mushrooms, they are perfect to pull apart. Again one more proof of no animals needed
Reply
AshleyMarch 23, 2024 - 1:44 am
These were soooo delicious! I used shredded tofu instead of mushrooms so we’d get some protein and omg definitely making this recipe again!
Reply
AnonymousMarch 26, 2024 - 11:18 am
I found the baking time to be too long. I was really sad to see all my beautiful mushrooms dried out and shrunk down to nothing after the first 20 minutes at 400F. I’d recommend a 10 minute roast, sauce them, then another 10-12 minutes in the oven. We just discovered a local mushroom farmer, so I will be trying this one again soon. I love the idea of this sandwich!
Reply
