Grilled Squash Banh Mi

This grilled squash banh mi is a delicious vegan treat inspired by a traditional Vietnamese banh mi sandwich. In this plant-based version, marinated and grilled butternut squash takes center stage. Paired with pickled vegetables, fresh herbs, and creamy vegan mayonnaise, the flavors in this sandwich will delight your taste buds.

 
 

Yield: 6 sandwiches

Method

  1. For pickled vegetables: Dissolve sugar or honey in vinegar. Combine carrot and daikon.  Cover with vinegar mixture and marinate 12 - 24 hours. Drain and reserve.

  2. For the squash: Combine soy sauce, fish sauce, and Knorr® Professional Liquid Concentrated Vegetable Base. Mix well.

  3. Marinate sliced squash in sauce for a minimum of 2 hours.

  4. Grill squash until tender, and keep hot.

  5. For assembly: Spread each side of the French roll with Hellmann’s® Vegan Mayo. To the bottom slice, add slices of grilled squash, cucumber, pickled vegetables, jalapeños, and herbs. Place top of French roll on sandwich, and serve. 

Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved.

Ingredients

For pickled vegetables

4 oz. daikon, cut into julienne

4 oz. carrot, cut into julienne

2 cups rice vinegar

¼ cup sugar or honey

 

For squash

6 slices butternut squash, peeled and sliced ¼” thick lengthwise

1 cup soy sauce

¼ cup Vegan fish sauce

½ cup Knorr® Professional Liquid Concentrated Vegetable Base, prepared at double strength

 

For assembly

6 ea. French roll

9 oz. Hellmann’s® Vegan Mayo

12 slices cucumber, peeled and sliced lengthwise

30 slices jalapeños

¾ oz. Thai basil leaves

¾ oz. mint leaves

¾ oz. cilantro leaves                                          

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.