This is the ultimate vegetarian Meatless Meatball Vietnamese Banh Mi recipe! The use of moist and tender meatless meatballs take this traditional Vietnamese classic to another level of yummy. Ready in 25 minutes from start to finish.

This is a sponsored conversation written by me on behalf of Gardein^TM. The opinions and text are all mine.

Meatless Meatball Banh Mi

I’ve been eating mostly plant-based for about two months now and have to say there’s nothing boring about it. We tend to associate vegetarian food with blandness, but this couldn’t be further from the truth. The flavors are bold and beautiful. Some are even new which makes cooking that much more exciting!

I also feel lighter – three pounds to be exact – I’m more alert and, funny enough, my grocery bills are substantially lower than they used to be. Win-win!

I’m eating less fat and calories without trying and the dishes that have been coming out of my kitchen are more wholesome and vibrant than ever. Ben has also reaped the rewards because we both feel so good and are looking forward to keeping the ball rolling indefinitely. Maybe forever!

Speaking of ball, I’ve got a really yummy recipe for you today.

It’s a plant-based Banh Mi recipe that tastes just like the real thing. All the ingredients from the traditional sandwich are there with some tender meatless meatballs stuffed in there. Yum!

I’m using Gardein‘s (pronounced “gar-deen”) Meatless Meatballs, which are made from non-GMO soy and wheat, ancient grains and veggies. I’ve been all over their products since finding them in the frozen aisle at Kroger (grab your coupon here) – they are so good! So far I’ve used the Sweet And Sour Porkless Bites to add to stir fries, the Golden Fish Fillets to serve with oven baked fries, and the Seven Grains Crispy Tenders as a snack. Gardein’s stuff is very tasty, plus, you get the texture and nutrition of meat with less fat, fewer calories and no cholesterol. Gardein is guaranteeing you’ll love it or your money back. Visit GardeinDelightGuarantee.com for details!

This Banh Mi is very easy to make, and the ingredients needed are also very easy to find. You can use any type of baguette style bread, although I highly recommend Portuguese rolls. I like that they are crispy on the outside and soft on the inside. It makes for a really nice and well balanced bite that’s not messy and pleasant to chew.

For toppings and sauces I went the traditional way; pickled daikon and carrots, jalapeños, cilantro, cucumber, sriracha sauce and mayonnaise (I’m using plant- based mayonnaise). What you get is a sandwich that’s multi-layered with flavors and textures. The vegetables add a refreshing note while the nutty, smoky meatless meatballs make this sandwich filling and beyond satisfying!

This recipe makes two sandwiches which means you will have a few meatless meatballs left for one more sandwich.

OR…

You could add them to your next tomato based pasta dish, just like I did. I was actually very excited to top my spaghetti arrabiata with a few of those meatless meatballs. The idea of not having to slave in the kitchen for hours to enjoy a delicious bowl of pasta is always a good thing, especially if I have a busy work week.

How to do the prep work for this Meatless Meatball Banh Mi Sandwich

Since this is a sandwich, it’s impossible to make the entire dish the day before eating. But there is quite a bit of prep work you can do beforehand. Here’s how:

• Make the carrot and daikon pickles ahead of time and store them in the fridge.
• Thinly slice cucumber. Refrigerate
• Pick the coriander leaves. Rinse well and pat dry. Wrap them in a damp paper towel and refrigerate.
• Cook the Meatless Meatballs and keep them refrigerated.

Then, right before eating, all that’s left to do is to briefly microwave the meatless meatballs, assemble the sandwich and enjoy every bite of it!

Did you like this Meatless Meatball Banh Mi Recipe? Are there changes you made that you would like to share?

Meatless Meatball Banh Mi

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• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwiches
• Cuisine: Vietnamese

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Description

A vegetarian banh recipe made with meatless meatballs. Delicious!

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Ingredients

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• 1 tablespoon extra virgin olive
• 8 Gardein Meatless Meatballs
• 1/2 cup daikon (peeled and julienned)
• 1/2 cup carrot (peeled and julienned)
• 1 small jalapeno pepper
• 10 cucumber slices (thin slices)
• 1/4 cup cilantro (leaves picked)
• plant based mayonnaise or regular mayonnaise
• sriracha sauce
• 2 Portuguese rolls (or other baguette style bread)

daikon and radish pickle juice:

• 2 tablespoons warm water
• 5 tablespoons rice vinegar
• 1/2 teaspoon kosher salt
• 2 tablespoons granulated sugar

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Instructions

1. Whisk all the ingredients for the pickling juice in a bowl and add daikon and carrots. Stir until all the vegetables are covered and let sit for at least 15 minutes.
2. Meanwhile, in a medium size pan over medium heat, add olive oil and Gardein Meatless Meatballs. Cook for 10-15 minutes, turning them often, until they are cooked through. Transfer to a plate and set aside.

Assembling:

1. Slice the Portuguese rolls across, leaving one side uncut.
2. Open them and layer each sandwich starting with mayonnaise and sriracha sauce. Top with cucumber slices, Gardein Meatless Meatballs, cilantro, jalapenos and pickled vegetables. Serve immediately.

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This is a sponsored conversation written by me on behalf of Gardein^TM. The opinions and text are all mine.