Discover a quick and delicious recipe for Vegan Pulled Pork and Black Bean Banh Mi (Po Boy), my take on the Vietnamese sandwich traditionally made with meat. Ready in 35 minutes this is a crowd pleaser for any occasion.
Firstly a big shout out and thanks to Brit & Co magazine for featuring our Tofu Saag Paneer recipe in their article: 16 Iron Boosting Recipes for Meatless Monday and Beyond. Which begs the question ‘Have you tried the recipe yet?’ 🙂
Now, Following on from my Vegan BBQ flavoured ‘pulled pork’ recipe earlier in the week, today is all about sandwiches and what better sandwich to start with than my take on the Vietnamese Banh Mi also known as Po Boy.
Now, I have to confess, I’ve never had a Banh Mi! They are typically made with meat so generally not something that I am able to munch on, so I have to just make massive sad face whenever anyone else is ordering one . . . but where there is a will there is a way!
So, I have started using my Vegan BBQ flavoured ‘pulled pork‘ as the base and adding avocado and an asian inspired slaw and I can tell you now, you are going to absolutely love it!
This Vegan ‘Pulled Pork’ and Black Bean Banh Mi is super easy to make, extremely healthy and extremely fast, all thrown together within 35 minutes!
But best of all it tastes delicious! I like to add some kimchi to it, approximately 1 teaspoon per sandwich of a store bought kimchi. I think it makes the dish ‘pop’, but it’s entirely optional and up to you to add it or not.
This recipe is excellent because it is:
Inspired by the Vietnamese Banh Mi (Po Boy),
Low in saturated fats,
So frickin tasty!
- 2 ripe avocados
- 6 tsp kimchi (optional)
- Juice of 1 lime
- ½ cup rice vinegar
- 2 Tbsp runny honey
- ¼ cup water
- ½ red cabbage, grated
- 3 carrots, grated
- 1 red onion, thinly sliced
- ¼ cup radish (optional)
- 3 green chillies, finely chopped (optional)
- 1 large pinch dried red chilli flakes (optional)
- salt for seasoning
- Fresh chopped coriander leaves
- Enough fresh baguettes to make the sandwiches
- For the 'pulled pork':
- 1 tsp cooking oil
- 2 Tbsp BBQ spices (I use store bought)
- 400 g tin black beans (optional)
- 2 x 280 g tin young green jackfruit in brine (do not use sweetened). You buy this from any Asian supermarket
- 4-5 Tbsp BBQ sauce (I use store bought)
- Mash the avocado with a fork and add lime juice. Store in the fridge until needed.
- To a pot add the rice vinegar, water and runny honey and bring to the boil until the honey is dissolved. Remove from the heat
- Add the cabbage, carrot, onion, radish (optional) and green chillies (optional) to a large, non reactive bowl and pour the dressing over the top. Leave to sit for 30 minutes. If you like, instead of chopping the vegetables yourself you can use a 500 g bag of slaw mix from the supermarket and add a chopped onion to it. Ensure that it does not have mayonnaise already mixed into it as you will not be using the mayonnaise.
- Make the Vegan BBQ Flavoured Pulled Pork.
- Meanwhile, drain the cabbage salad so that all of the liquid is removed and season with salt. Mix in the dried chillies (optional)
- Warm the baguette and slice in half or a third (depending on how large you want it).
- Smother each side of the baguette with avocado then top with the 'pork' and bean mixture and some coleslaw and top with coriander. I like to add a tablespoon of kimchi to the sandwich at this point.
- Close the baguette.
- Serve straight away.