Vegan Meatball Banh Mi

Jump to Recipe Print Recipe

Meet your new favorite sandwich! These Vietnamese-style banh mi sandwiches are stuffed with hearty hoisin glazed white bean meatballs, zippy pickled veggies, and creamy sriracha mayo. Totally vegan, super satisfying, and packed with flavor!

I remember seeing signs for Vietnamese hoagies outside restaurants back when I moved to Philly. It sounded like a really weird concept to me at first.

But then one night I visited a Vietnamese cafe that seemed to be the only place open for a few blocks. There was nothing on the menu I could eat as a vegetarian. I explained this to the server and got ready to leave, when she assured me that they did have veggie food and would hook me up.

That’s just what they did, placing a big, beautiful, tofu stuffed sandwich in front of me. This is what my fellow Philadephians had been calling a hoagie, but the correct name was actually a banh mi.

Oh man, it was gooooooood. And it was four bucks! I switched apartments a handful of times while living in the city, but every time after that I looked for a place near that cafe, hoping I could stroll down the street for four-dollar banh mis on a regular basis.

It was only recently that I discovered such a thing as a meatball banh mi. I never really thought about what might go into one of these things other than tofu, so I’m not surprised I missed this. Generally when I veganize recipes I like to make some kind of fun twist on the dish. Meatballs are always fun to veganize. I’d found my twist!

How to Make a Delicious Vegan Banh Mi Sandwich

Veggie meatballs come together a lot like veggie burgers. You need something hearty and binding to take the place of the meat. Beans usually do the trick!

I used cannellini beans here, along with walnuts for texture, some fresh basil, soy sauce and chili paste to kick up the flavor a bit.

Mix everything up by pulsing it in a food processor, then roll into balls and bake. When the meatballs are almost done baking, pop them out of the oven and glaze them with hoisin sauce for some extra flavor.

These banh mi sandwiches are dressed with a super simple vegan sriracha mayo and quick pickled veggies — carrots, cucumbers, daikon radish and jalapeños soaked in some water, rice vinegar, salt, and sugar. If you have time, I recommend making the veggies a day ahead of time. If not, go ahead and mix everything up while the meatballs bake.

Stuff everything into baguette sections with some fresh herbs, then enjoy!

FAQ & Tips for Making the Perfect Vegan Banh Mi Sandwiches

  • Good bread is everything! Make your sandwiches on a nice quality fresh baguette.
  • Save time on the day of serving by preparing the bean mixture for the meatballs a day in advance. Then, on the day of serving, just roll and bake. Also prepare the pickled veggies ahead of time — in fact, they’re better this way!
  • Can these sandwiches be made gluten-free? Yes, with a few substitutions! Use a gluten-free baguette, gluten-free tamari instead of soy sauce, a gluten-free variety of hoisin sauce, and gluten-free panko breadcrumbs (oat flour might work as a substitution too).
  • Are these spicy? The chili paste, sriracha, and jalapeño peppers give it a little kick. If you’re not into spicy food, just leave these ingredients out.
  • Is there any way to reduce the calories in this recipe? It is on the highish end, calorie wise, and it’s meant to be indulgent. But if you’d like to cut back a bit, try using less walnuts in the meatballs and less mayo. You can also put fewer meatballs in each individual sandwich.
  • How about reducing the sodium? Try low sodium beans (or cook them from scratch — you’ll need about 1 ¾ cups), low sodium soy sauce, cut back on the salt in the pickled veggies, and go easy on the hoisin sauce.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

4.8 from 5 votes Print

Vegan Meatball Banh Mi

Meet your new favorite sandwich! These Vietnamese style banh mi sandwiches are stuffed with hearty hoisin glazed white bean meatballs, zippy pickled veggies, and creamy sriracha mayo. Totally vegan, super satisfying, and packed with flavor!

CourseSandwich CuisineAmerican, Vietnamese Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 4 Calories 630 kcal Author Alissa


For the Meatballs

  • 1(14 ounce) cancannellini beans,drained and rinsed
  • ½cupchopped walnuts
  • 1small onion,roughly chopped
  • 3garlic cloves,minced
  • 1cuppanko breadcrumbs
  • ¼cupfresh basil
  • 2tablespoonssoy sauce
  • 1teaspoonsambal oelek
  • 1tablespoonrice vinegar
  • ½teaspoonliquid smoke(optional)
  • 1tablespooncanola oil
  • ¼cuphoisin sauce

For the Pickled Veggies

  • 3tablespoonswater
  • 2tablespoonsrice vinegar
  • 1tablespoonorganic granulated sugar
  • 1teaspoonsalt
  • ½teaspoontoasted sesame oil
  • cupjulienne cut carrots(about 1 large carrot)
  • cupjulienne cut cucumber
  • cupjulienne cut daikon radish
  • 1jalapeno pepper,sliced

For the Sriracha Mayo

  • ¼cupvegan mayo
  • 1-2tablespoonssriracha sauce

For the Sandwiches

  • 1French baguette (one that’s at least 24 inches long),cut into 4 sections and sliced open
  • 2tablespoonschopped fresh cilantro
  • 2tablespoonsfresh mint leaves
  • 2scallions,chopped


To Make the Meatballs

  1. Preheat the oven to 400º and lightly oil a baking sheet or oven-safe skillet.

  2. Place the beans, walnuts, onion, garlic, panko breadcrumbs, basil, soy sauce, sambal oelek, rice vinegar, and liquid smoke into the bowl of a food processor fitted with an s-blade.

  3. Pulse until the ingredients are finely chopped and well mixed.

  4. Roll the mixture into 1-inch balls (about 16 of them) and arrange them on the baking sheet.

  5. Brush the meatballs with oil.

  6. Bake for 25 minutes, flipping once to achieve even browning.

  7. Remove the meatballs from the oven and brush them with the hoisin sauce.

  8. Bake for 5 minutes more, just long enough to set the sauce.

To Make the Pickled Veggies

  1. In a medium bowl, whisk together the water, vinegar, sugar, salt, and sesame oil. Stir in the carrot, cucumber, daikon and jalapeño. 

  2. Allow the veggies to soak for at least 20 minutes, or up to 2 days.

To Make the Sriracha Mayo

  1. Stir the sriracha and mayo together in a small bowl. Adjust the amount of sriracha to taste.

Assemble the Sandwiches

  1. Slather the inside of the baguette sections with sriracha mayo and stuff with meatballs. Top with pickled veggies, cilantro, mint, and scallions.

Recipe Notes

You can prepare the veggies a day ahead of time. Totally not necessary, but it will give them a chance to soak up the flavors.

Nutrition FactsVegan Meatball Banh MiAmount Per Serving (1 sandwich)Calories 630Calories from Fat 235% Daily Value*Fat 26.1g40%Saturated Fat 2.6g13%Sodium 2168mg90%Potassium 634mg18%Carbohydrates 80.8g27%Fiber 13.2g53%Sugar 15.4g17%Protein 20.3g41%Calcium 140mg14%Iron 5.2mg29%* Percent Daily Values are based on a 2000 calorie diet.« White Bean & Tomato Polenta CasseroleUltimate Vegan Nachos »

Sharing is caring!

I made these for dinner this evening and they are seriously yummy. I substituted the can of beans for a small block of tempeh instead and just used whatever other sauces and spices I already had to hand. So easy and super quick.


  • I made this today and loved it!
    At first I blended the meatball mixture too much so I added more breadcrumbs and it worked great.

    Thank you!


    • This is one of the best things I’ve eaten in awhile! wow!! I ended up making a deconstructed version sans baguette. Instead, ate it all on top of rice noodles that were tossed with the sriracha mayo. So many delicious flavors going on – really hit the spot! Cheers!


    • I made these for my lunches this week and they are incredible. I actually like them better cold, so much flavor!


    • Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

      More about me →

Leave a Reply

Your email address will not be published. Required fields are marked *