Banh mi with marinated soy and pickled vegetables

By the GetYourMacros team · 11 September 2026

A baguette filled with marinated soy strips, sweet-and-sour carrot and daikon, and coriander mayonnaise.

• Time 30 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 120 g White bread
• 55 g Textured soy protein
• 60 g Carrots
• 50 g Daikon radish
• 1 Cucumber
• Fresh coriander to taste
• 25 ml Rice vinegar
• Soy sauce to taste
• 20 g Vegan mayonnaise

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the carrots, the daikon and the cucumber into thin batons and pack them into a jar.
2. Warm the rice vinegar with the same amount of water, a spoon of agave syrup, a teaspoon of salt and a few mustard seeds until they dissolve, pour it over the vegetables and let them cool: the longer they sit, the better.
3. Rehydrate the textured soy protein in hot water, squeeze it out thoroughly and cut it into strips.
4. Toss the strips with the soy sauce, a teaspoon of agave syrup, grated garlic and ginger, black pepper and smoked paprika, and leave them to take on the flavour for a few minutes.
5. Sear them in a pan with a little oil until deeply browned and slightly caramelised at the edges.
6. Finely chop the fresh coriander and stir half of it through the vegan mayonnaise with a squeeze of lime.
7. Open the white baguette without splitting it in two, spread the coriander mayo on both sides and fill it with the hot soy, the drained pickles and the remaining coriander.

Tips

• Make the pickles first, even the day before: the time in the fridge is what makes them crunchy and sharp.
• A homemade baguette with 10% rice flour and steam for the first minutes of baking gives the thin crust that gets closest to a real banh mi.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.