Vegan banh mi sandwich with pickles, cilantro, quick pickled daikon, and carrots on marble cutting board.
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5 from 1 vote

Vegan banh mi with seitan

We have what must be hundreds of Vietnamese restaurants in Seattle, so it’s never a challenge to find a good banh mi sandwich. When I first started picking them up for lunch many years ago, they were only two dollars and always wrapped in that characteristic white paper with a rubber band around each one. A banh mi is great with any meat, but we often use our sliced Lemongrass and Ginger Roast, and beyond that, you’ll need a good crusty French roll that’s soft in the middle, fresh herbs, and a few quick-pickled vegetables. While it’s tempting to go big with this recipe, do keep in mind that these sandwiches are really best enjoyed the same day they’re made.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Sandwich
Cuisine: Vegan, Vietnamese
Keyword: asian, dinner, field roast, lunch, main course, seitan
Servings: 4 people
Calories: 616kcal
Author: Tommy McDonald


  • 1 tablespoon sesame oil
  • 1/2 cup soy sauce or tamari
  • 2 tablespoon light brown sugar
  • 4 tablespoons seasoned rice vinegar
  • 2 teaspoons roasted chili paste
  • 2 teaspoons tomato paste
  • 1 clove garlic minced
  • 1 medium-size carrot peeled and shredded
  • 1 2-inch long piece daikon radish peeled and shredded
  • 1 tablespoon safflower oil
  • 1/2 pound Field Roast Celebration Roast sliced into 1/2-inch-thick steaks
  • 1 loaf vegan crusty French bread cut into 4 sandwich-size pieces and sliced down one side
  • 1/3 cup vegan mayo
  • 1 small cucumber peeled and cut into strips about the size of a French fry
  • 1 jalapeño pepper membrane and seeds removed, cut into strips
  • 8 sprigs cilantro trimmed at the base


  • In a small saucepan over medium heat, whisk together the sesame oil, brown sugar, 2 tablespoons of the vinegar, and the chili paste, tomato paste, and garlic. Bring to a low boil, then lower the heat to low and let simmer for 10 minutes. Remove the sauce from the heat and set aside.
  • In a medium-size bowl, combine the carrot, daikon, and remaining 2 tablespoons of vinegar, toss thoroughly, and set aside.
  • Brush the steaks with the oil. In a skillet or grill over medium-high heat, grill each steak for 3 minutes per side. Remove the steaks from the heat and cut each into strips. Toss the strips in the sauce, and return to the grill or skillet for another 2 to 3 minutes. Remove from the heat.
  • Lightly toast each piece of bread. Spread the mayo on the inside of each piece of bread, then layer on the roast, cucumber, carrot mixture, jalapeño, and cilantro.


CHEF’S NOTE: The bread for this sandwich should be soft and pillowy on the inside, crusty and flaky on the outside. Most artisan baguettes have too firm a crust so look for something a little softer.
Excerpted from Field Roast by Tommy McDonald. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.


Calories: 616kcal | Carbohydrates: 76g | Protein: 28g | Fat: 21g | Saturated Fat: 2g | Sodium: 2551mg | Potassium: 628mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3025IU | Vitamin C: 40.4mg | Calcium: 96mg | Iron: 5.9mg