Vegan Banh Mi [2/3] Pate, Mayo, Pickles | Sensible Plate

How to make vegan Vietnamese sandwich (Banh Mi Chay). This episode is how to make vegan pate, vegan mayonnaise and daikon & carrot pickles (do chua) for the vegan banh mi. Please don’t forget to subscribe and stay tuned for Part 3, the finale. Thanks!

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0:11 Pate
5:36 Mayo
8:28 Daikon & Carrot Pickles


Ingredients/Recipe:

Vegan Pate

70g walnuts
20g pumpkin seeds
150g mushrooms
130g onions
100g (uncooked) green lentils
1 garlic clove
1 tbsp olive oil
1 tbsp red wine
1 tbsp fresh lemon juice
1 tbsp tamari (or soy sauce)
1 tsp salt (or to taste)
some fresh sage
black pepper to taste

If walnuts & pumpkin seeds are not already toasted, then 1. & 2.

1. on medium heat, toast walnuts for 3-4mins
2. add pumpkin seeds, toast for another 3mins
3. cook green lentils according to package instructions
4. on medium heat, cook garlic & onion in olive oil for 5-6mins
5. add mushrooms and cook another 5-6mins
6. let lentils, mushroom & onion cool
7. combine all ingredients in food processor and blend until smooth
8. let pate sit in fridge overnight


Vegan Mayonnaise

150g canola oil
100g unsweetened plain soy milk
1/2 tbsp maple syrup
2 tsp coconut vinegar
1 tsp salt

1. combine soy milk, vinegar, maple syrup and salt
2. incorporate 30g of oil at a time while blending
3. let mayo sit in fridge overnight


Daikon & Carrot Pickles (Do Chua)

100g carrots
100g daikon
250g warm water
150g coconut vinegar
50g + 1 tsp cane sugar
1/2 tsp salt

1. cut carrots & daikon into match sticks
2. combine carrots & daikon with 1 tsp cane sugar & 1/2 tsp salt. mix for 5mins. remove water that comes out.
3. combine all ingredients into a jar
4. let pickles ferment in fridge 2-3 days


Sensible Plate is about inspired vegan cooking.

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