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Vegan Bahn Mi Bowl

Vegan and Gluten Free Bahn Mi Bowl

Enjoy the much loved flavors of the Bahn Mi sandwich, but in a bowl. A tangy, spicy, sweet explosion of flavors that's vegan and gluten free.
5 from 2 votes
Prep Time 15 mins
Cook Time 5 mins
Soaking time 4 hrs
Total Time 4 hrs 20 mins
Course dinner, lunch, Main Course, Salad
Cuisine Vietnamese

Ingredients
  

For the Sriracha Cashew Cream Sauce:

  • 1 cup cashews, raw (150 grams) soaked 4-6 hours or overnight
  • ½ cup purified water (125 ml)
  • 2 tablespoon lime juice
  • ½ teaspoon sea salt
  • 2 tablespoon nutritional yeast
  • 3 tablespoon Sriracha Sauce

For The Quick Pickled Carrots and Daikon

  • 1 cup carrot (125 grams) julienned
  • 1 cup daikon (125 grams) julienned
  • 1 cup purified water (250 ml)
  • ½ cup white wine vinegar (125 ml)
  • ½ cup rice vinegar (125 ml)
  • ½ cup sugar (100 grams)
  • 1 teaspoon salt

For the Crispy Tofu

  • 2 tablespoon olive oil
  • 1 block tofu (300 grams) extra firm
  • ½ cup cornstarch
  • 2 tablespoon tamari or gluten free soy sauce
  • 1 teaspoon maple syrup
  • 2 tablespoon sriracha sauce

For The Noodles and Garnish

  • 2 blocks vermicelli noodles
  • ½ English cucumber thinly sliced
  • 1 cup purple cabbage thinly sliced
  • 1 handful coriander finely chopped

Instructions
 

Method for Making Sriracha Cashew Cream Sauce:

  • Soak the cashews for 4-6 hours or overnight.
  • Rinse the cashews and add to a blender or food processor.
  • Add the water, lime juice, sea salt, nutritional yeast and sriracha sauce. Blend until the sauce is creamy. Add water 1 tablespoon at a time to thin the sauce to desired consistency.

Method for Making Quick Pickled Carrot and Daikon

  • Boil the water, vinegars, sugar and salt in a small saucepan over medium heat. Boil until the sugar is dissolved, about 1-2 minutes. Set aside to cool.
  • Julienne the carrots and daikon and put them in a sterile jar.
  • Pour the cooled brine over the carrots and daikon, close the jar and allow to rest for 2-3 hours.
  • Put the jar in the fridge for 30 minutes to chill.

Method for Making Crispy Sriracha Tofu:

  • Cut tofu into cubes.
  • Heat olive oil in a medium sized non-stick skillet
  • Pour cornstarch into a medium sized bowl and add tofu cubes, turning everything over with your hands to ensure the tofu is evenly coated.
  • Transfer tofu to frying pan and cook for 7-8 minutes or until crispy.
  • While the tofu is frying, combine the tamari, maple syrup and sriracha sauce in a small bowl.
  • Add the sauce to the crispy tofu and saute for a further two minutes.
  • Remove tofu from pan, and place on a paper towel to drain.

For the Noodles and Garnish

  • Cook the noodles according to the instructions on the packet.
  • Assemble the bowl with the noodles on the bottom and arrange the tofu and garnishes on top. Drizzle with Sriracha Cashew Cream Sauce.

Notes

You can find a detailed recipe for Sriracha Cashew Cream Sauce here.
The detailed recipe for Quick Pickled Carrots and Daikon is here.
 
 
Keyword bahn mi, gluten free, vegan
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