Best with Honey + Ginger Beets

Honey Ginger Beet & Tamari Roasted Portobello Bahn Mi Sandwiches

Prep Time: 40 min // Cook Time: 20 min Servings: 6-8 small (4-inch) sandwiches

What to do

  1. Preheat oven to 375 F and line a baking pan with parchment paper.
  2. Marinate the mushrooms in a bowl with the tamari, maple syrup, ginger, garlic, and chili, and let sit for 10 minutes.
  3. Meanwhile, combine the vinegar, water, maple syrup, and salt in a medium saucepot and bring to a boil. Remove from heat and add the sliced carrots, cucumbers, and radishes and let sit for 15 minutes until softened.
  4. Meanwhile Cook the Mushrooms: Add the mushroom halves to the prepared sheet pan and roast for 10 to 12 minutes cook until lightly seared and just barely tender, watching carefully to not let burn. (The maple syrup in the marinade may begin to burn easily.)
  5. To assemble, drain the veggies from their cooking liquid. Spread one of the sliced baguettes with mayo and top with the mushrooms, sliced veggies, sliced beets, jalapeños, and cilantro. Add any other condiment that you like, such as sriracha. Top the sandwich, insert with toothpicks if needed, and repeat with remaining baguettes. Enjoy!

What you’ll Need

Marinated Mushrooms

4 Portobello mushrooms, stemmed and halved

3 tbsp tamari

2 tbsp maple syrup

1-inch piece fresh ginger, minced

1 clove garlic, minced

1 jalapeño, sliced


¾ cup rice vinegar

¼ cup ice water

2 tbsp maple syrup

1½ tsp salt

1 cup carrots, thinly sliced

1 cup cucumber, thinly sliced

1 cup radishes, thinly sliced

1 (6.5oz) package Love Beets Honey + Ginger Beets, thinly sliced

2 jalapeños, thinly sliced

1 bunch fresh cilantro

Bahn Mi Assembly

Two 12 to 14-inch baguettes, cut into 4-inch lengths and partially sliced lengthwise

Vegan Mayo, for spreading

Sriracha hot sauce, for serving (optional)