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Vegan Bahn Mi Portobello Burgers

Instagram star Sasha Gill shares with us her recipe for this delicious Vietnamese staple,

  • Vegan Bahn Mi Portobello Burgers
    Photo from Sasha Gill

Makes: 2 burgers, perfect for 1 hungry person

Includes 1 recipe of nay-o (see below), prepared one day in advance and left in the fridge

Ingredients for Bahn Mi:

2 small carrots, peeled and julienned into thin strips
1 small Japanese cucumber, peeled and julienned into thin strips
3/4 cup of white distilled vinegar
1 tbsp agave syrup
Pinch of salt
4 portobello buns
1 tablespoon of olive or coconut oil
1 package of tempeh, cut into strips
1 tsp sesame oil
1 tbsp soy sauce
1 tsp sriracha*
Juice of 1/2 a lime
Fresh coriander leaves
More sriracha*

Ingredients for Nay-O:
Makes: 1 jar

1 block silken tofu
Juice of 1/2 a lemon
salt and pepper to taste
1/2 tsp onion powder
1 tsp garlic powder (or 1 roasted garlic clove)
1 tsp english mustard
1 tsp olive oil, optional

Method for Nay-O:

Blend all together to get a thick paste then refrigerate overnight to let the flavours mellow. It can keep for about three weeks.

Method for Bahn Mi:

Cut the julienne carrot and cucumber strips up into smaller strips if they are too long, then place them in a glass bowl. Mix the vinegar, agave and salt together and pour into the glass bowl to cover the vegetables. Leave it in the freezer for at least an hour before using, but slightly longer is ideal.

Take the sliced tempeh and marinate it in the sesame oil, soy sauce, siracha and lime juice, you may add a little splash of water if the liquids do not seem to be enough to seep into all the tempeh slices. Leave for half an hour.

Preheat the oven to 200C. De-stem and clean your portobellos with a paper towel, you may remove the gills if you wish. Cover them with the olive oil. Place them on a baking tray together with they marinated tempeh and bake for 15 minutes. Remove and set them aside to cool.

Place a generous dollop of nay-o on each portobello, on the gill side. Layer cilantro, the pickles, the tempeh, sriracha and more coriander on two of the portobellos. Then cover with the remaining two nay-o-ed portobellos.

Eat warm! It gets messy. But a GOOD kind of messy.

*Yes, sriracha is not full of good-for-you stuff, but a little bit goes a long way. You can get versions with better ingredients than the original sriracha, but this is all I have. I do love sriracha even though it isn’t full of plant-based goodness. But as I said before, you can make your own

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About the Author

Sasha Gill grew up in a family that was very health-orientated, and that had a huge impact on her. Some of her loves include photography, fresh figs, yoga in the morning, cats any time of the day, robin-egg blue, scented candles, stationery of any kind, collecting herbal teas and all-white furniture. Sasha understands that everyone’s diet is personal to them. What works for someone may not necessarily work for someone else. However, she thinks that everyone has something to gain by enjoying a plant-based meal every now and then (or more!).

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