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I love ❤️️ banh mi sandwiches! The delicious pickled vegetables, fresh cilantro, pork, and baguette is such a simple, yet crave-worthy combination. However, I prefer to eat almost completely plant-based and tofu can get a little old. With inspiration from a Thai inspired edamame burger recipe from Eating Well a few months ago, I created these fun-sized edamame banh mi vegetarian Thai-Vietnamese fusion sliders. This ridiculously easy recipe is sure to impress your party guests or be eaten up quickly by family! Our kids gobbled them all up, and then pleaded for more!
Why this Vegetarian Vietnamese Recipe is
Both Guilt-free and Delicious
The edamame patty is much lower in fat alternative to pork or other meats. Similarly to meat, it is high in protein. Yet unlike meat, it contains no saturated fat and has a lot of fiber. It is also high in Iron, Vitamin C, and Calcium! To avoid using oil, I recommend air frying these. The air fryer I use here is great! The baguette on a traditional banh mi is made with refined flour, therefore I suggest going with whole-grain buns or sliders. If these are hard to find or you want to make them from scratch, you can follow my Everything Seed Whole Wheat Hamburger Roll Recipe. Just shape double the amount of buns specified in the recipe and top with sesame seeds instead of everything bagel seasoning (as pictured). For a spicier version of these, don’t forget to top with sriracha!
I hope you, your family, and your friends all love this vegetarian Vietnamese recipe! If you make these and love them, post a picture of your delicious edamame banh mi sliders and tag one of my social media sites linked below! Don’t forget to follow and sign up for my newsletter so you don’t miss any future recipes!
Please let me know how this recipe goes when you make it! Post a picture and tag one of the below social media accounts:
Edamame Banh Mi Sliders – Vegetarian Vietnamese RecipeYum
- 1 cup julienned carrots
- 1/2 whole cucumber chopped into 14 round slices
- 2 tablespoons lime juice divided
- 1 tbsp sriracha optionally, more for garnish
- 1 ½ cups frozen shelled edamame thawed
- 1 cup cooked brown rice
- 2 tbsp natural peanut butter divided
- ¼ cup chopped scallions
- 1 tablespoon red Thai curry paste
- 2 tablespoons soy sauce divided
- 1/2 cup rice vinegar
- 1/4 cup water
- 1/2 cup almond flour
- 14 count whole grain slider buns
- 1 cup fresh cilantro
- Mix rice vinegar, water, lime juice, and sriracha in a bowl or jar. Add the julienned carrots and cucumber slices. Prepare 30 minutes to 24 hours ahead of time.
- Combine edamame, rice, peanut butter, scallions, curry paste, soy sauce, and almond flour in a food processor. Pulse, scraping down the sides as needed, until coarsely chopped.
- Shape the mixture and press into about a 2 inch wide slider. I find it easiest to use an ice cream scoop and press the mixture down in hard so it is packed well enough to not fall apart.
- Cook in an air fryer for 10 minutes preheated to 400 degrees (healthiest method). Alternatively, you can brown in a pan with a couple tablespoons of sesame oil.
- Drain the carrots and cucumber. Assemble the sliders with an edamame patty, pickled carrot, a slice of pickled cucumber, and fresh cilantro. Optionally, garnish with sriracha as well.