Mushroom Banh Mi Burritos
Last year I shared a recipe for Tofu Banh Mi Bowls with Spicy Pickles and it quickly became one of our most popular posts. Even today it’s still a favorite meal for us, which is why I decided to fuse it with my current burrito/wrap obsession to make mushroom banh mi burritos!
I’ve been getting requests for a vegan banh mi recipe that doesn’t rely on tofu, so for today’s variation I marinated large, sliced portobello mushrooms in a simple mixture of soy sauce, fresh lime juice, garlic, and toasted sesame oil. I love mushrooms so much, and they’re especially great here because they add an almost meaty texture.
This recipe has a few components, but don’t be deterred by the longer than usual ingredient list. Each is speedy and straightforward, and the end result is 100% worth the extra bit of assembly time. With every wonderful bite you get flavorful portobello mushrooms, spicy and vinegar-y pickles, chewy tortilla, creamy avocado slices, fresh cilantro leaves, and crave-worthy sriracha mayo + lime juice dressing.
For a gluten-free banh mi burrito option, use large collard green leaves (trim off the thick part of the stem), then fold and roll as you would a flour tortilla. I like to use chewy short-grain brown rice when I make my filling, but quinoa is another great option, especially because it adds a nice protein boost.
Mushroom Banh Mi Burritos
Mushroom Banh Mi Burritos
Serves: 4
Prep Time: 1 hour
Cook Time: 5 mins
Total Time: 1 hour 5 mins
Easy vegan banh mi burritos made with marinated portobello mushrooms and quick, homemade pickles! Replace the flour tortillas with de-stemmed collard green leaves to make this recipe gluten-free.
Cuisine: Gluten Free, Vegan Servings: 4
Prep Time: 1 hour Cook Time: 5 mins Total Time: 1 hour 5 mins
Easy vegan banh mi burritos made with marinated portobello mushrooms and quick, homemade pickles! Replace the flour tortillas with de-stemmed collard green leaves to make this recipe gluten-free.
Instructions
- Make the pickles: Add all of the pickle ingredients to a medium jar, close the lid tightly, and shake to combine. If the vegetables aren't completely submerged in the vinegar, add just enough water to cover them. Refrigerate for 1 hour.
- Prepare the mushrooms: In a shallow dish, combine the soy sauce, lime juice, sesame oil, and garlic. Add the sliced mushrooms to the marinade, tossing to coat all sides. Cover and refrigerate for 30 minutes.
- Heat a non-stick skillet over medium heat. Once the pan is hot, add a small pour of sesame oil and cook the mushrooms for about 1 minute on each side, until browned. Discard or save the leftover marinade for later. Remove the pan from the heat.
- Assemble the burritos: For each burrito, take one warm tortilla and add 1/2 cup rice or quinoa followed by a layer of mushrooms down the middle. Pack a small amount of pickled vegetables next to the mushrooms and a couple slices of avocado. Scatter some scallions and cilantro leaves on top. Finish with a drizzle of spicy mayo and a squeeze of fresh lime juice. Enjoy immediately.
Notes [1]
To make this recipe gluten-free and/or lower carb, replace the flour tortillas with de-stemmed collard green leaves.
Copyright © 2020 Amanda Maguire for Pickles & Honey
Thanks for sharing. Looks delicious! I think I have all of the ingredients too!
I love it when that happens. 🙂
This is my kind of meal! I live for veggie banh mi. Gorgeous!
You and me both, Erika! 🙂
I saw this on Instagram and had to check it out from the picture. Wow! What a creative way to make vegan banh mi with the mushrooms and collard green wrap. Thank you for sharing!
Thanks for stopping by, Sarah! Aaron will be very flattered that the photo made you click over to check out the post. 🙂
I could eat these every day for lunch (and dinner)! 😉
Meeee tooo, Mary. 😉
I’m making these for dinner tonight and I cannot wait!
Yay! It’s going to be a great dinner!
I’m trying to figure out why “Bahn Mi” is in the recipe. The phrase is Vietnamese and means bread. The Mi part means american – hence american bread. The ingredients are more chinese and how jalapenos are in the ingredients is beyond me. It’s akin to a recipe that has the word Cuban and the ingredients include chile, hot sauce or something similar which automatically negates Cuban because we don’t use that sort of spice. Don’t misunderstand my comments, from the looks of it, it seems like a good recipe. It’s just the use of bahn me that got me curious as to why.
Hi Carlos! This is by no means a recipe trying to be super authentic, and I’m not the first to make a banh mi burrito. Here, the tortilla is replacing the bread and I’m riffing on the original (mushrooms in place of pork to make it vegan, for example). It’s delicious in its own right so I’m not being a purist about it. I’m not sure about the jalapeño—every banh mi recipe I’ve seen and the ones I’ve ordered at restaurants include them.
I understand what you;re saying. My question was why bahn mi? As for the pickled jalapeno. it must be an add on for the American public. Vietnamese don’t use them. They picle a lot but not Jalepenos. As I said, looks good regardless of moniker and I will try it.