So, if y’all can’t tell… I really like sandwiches. So much so, that I usually end up combining multiple sandwiches into one. Recently I was craving both a Banh Mi & a Sloppy Joe, so I decided to combine them… and y’all…. IT’S SO FUCKING GOOD! It’s quite possibly my new favorite sandwich. It might seem complicated because there are a lot of elements that go into this sandwich, but I promise it couldn’t be easier!
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First thing, you’ll need to get started on the pickled items, just so they can sit as long as possible! Traditional Banh Mi’s have pickled daikon radish & carrot (which is what I use), but you can add in cucumbers, jalapeños, literally whatever you want as well!
Combine your water, sugar, salt, and vinegar in a sauce pan over medium heat until everything is dissolved. Remove it from the heat & allow it to cool down, we don’t necessarily want to cook the daikon & the carrot, we just want to pickle them. While the mixture is cooling down, using a vegetable peeler, shave your carrots & daikon radish into ribbons. I like having the larger pieces, but you can also shred them on a grater as well or cut them into any shape really!
Once the brine is cool, add your vegetables into a glass jar or bowl & pour the brine over until covered. I like to try and pickle these overnight (in the fridge), but I’d say at minimum, let them sit covered in the fridge for 30 minutes.
Now we can get onto the best part… that sloppy Joe mix! Add some coconut oil to a skillet over medium heat, & once warm, add in your vegan ground beef. Once the beef gets browned slightly, add in some soy sauce, vinegar, lime juice, sriracha, and agave. You shouldn’t need any additional salt, because of the soy sauce, but taste for seasoning & add some salt if you desire! Cook until its thickened up a bit, about 2 minutes.
While the sloppy Joe mix is cooking, you can make the Sriracha Scallion Aioli! This couldn’t be easier, just mix together your vegan mayo, chopped scallions, Sriracha, and lime juice until well combined.
Once everything ready, you can assemble these puppies! Toast up some vegan buns, then add your sloppy Joe mix, a heft pile of pickled daikon & carrot, some thinly sliced fresh cucumbers & jalapeños, a big handful of fresh cilantro, and a generous amount of the Sriracha scallion aioli. I promise y’all that this is truly one of the best sandwiches you’ll ever make. As always, make sure to tag me on Instagram @plvntfood or use the #plvntfood to show me your recreations!
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Banh Mi Sloppy Joe
This delicious vegan sandwich combines 2 crowd favorites... Banh Mi & Sloppy Joe's! It's truly incredible & is such an easy way to have a delicious, unique meal.
Pickled Daikon & Carrot
- 10 ounces daikon radish (peeled) shaved with a vegetable peeler into ribbons
- 7 ounces carrots (peeled) shaved with a vegetable peeler into ribbons
- 2 cups water
- 1 1/2 cups organic cane sugar
- 2 cups rice vinegar
- 1/2 tbsp salt
Sloppy Joe Mix
- 1 package vegan ground beef I used The Abbot's Butcher
- 2 tbsp coconut oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 1/2 tbsp agave nectar
- juice of one lime
Sriracha Scallion Aioli
- 1 cup vegan mayo
- 2-4 tbsp sriracha
- 1/4 cup sliced scallions
- 1/2 tbsp lime juice
- 4 buns of your choice
- fresh cilantro
- freshly sliced jalapeños not pickled ones
- cucumber shaved with a vegetable peeler into ribbons
Pickled Daikon & Carrot
Combine the water, sugar, vinegar, & salt in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
Place the shaved ribbons of daikon and carrots into a pickling jar or tight glass container then pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all daikon and carrots.
Leave the jar at room temperature for 3 to 4 hours, then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.
Sloppy Joe Mix
Add your coconut oil to a skillet over medium heat. Once warm, add in your vegan ground beef. Once the beef gets browned slightly, add in your soy sauce, vinegar, lime juice, sriracha, and agave. You shouldn't need any additional salt, because of the soy sauce. Cook until its thickened up a bit, about 2 minutes.
Sriracha Scallion Aioli
Mix all ingredients together in a bowl until well combined. Adjust the level of sriracha to your liking.
Take your bun halves, and cover each generously with your aioli. Then add in a hefty amount of sloppy Joe mix, a handful of your pickled daikon & carrots (shaken of any excess brine first), and then toppings of your choice! I usually add fresh cucumber slices / ribbons, a lot of fresh cilantro, and fresh jalapeño slices.