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Veggie Meatball Banh Mi
Pile up a fresh, plant-based option on tender French bread with Baked Bean garlic & scallion “meatballs,” fried until golden and crispy and tossed with sweet & spicy hoisin glaze. Add tangy crunch with pickled veggies, jalapeños, and cilantro.
- Prep Time
1 Hour15 Mins
- Cook Time
20 Mins
- Serves
160
INGREDIENTS
Pickled Vegetables
- 7½ cups Carrots, Fresh, Julienne
- 7½ cups Daikon, Fresh, Julienne
- 3¾ qt. Rice Wine Vinegar
- 7½ cups Granulated Sugar
Veggie Meatball Banh Mi
- 20 cups Bush’s Best® Bean Pot® Vegetarian Baked Beans, Drained
- 13 1/3 cups Tri-Colored Quinoa Cooked, Chilled
- 1 2/3 cups Garlic, Fresh Chopped
- 3 1/3 cups Basil, Fresh Chopped
- 6 2/3 cups Green Onion Sliced
- 1 1/4 cups Fish Sauce
- 1 1/2 cups Rice Wine Vinegar
- 13 1/3 cups Panko Breadcrumbs
- 6 2/3 cups Shallots, Thinly Sliced
- 6 2/3 Tbsp Kosher Salt
- 2 1/4 Tbsp Ground Black Pepper
- 15 French Baguette
Garnish
- 7 1/2 cups Hoisin Sauce, Reserved Warm
- 3 3/4 qt. Pickled Vegetables (see above)
- 1 qt. Jalapeño, Fresh, Thinly Sliced
- 1 qt. Cilantro, Fresh
INGREDIENTS
Pickled Vegetables
- 7½ cups Carrots, Fresh, Julienne
- 7½ cups Daikon, Fresh, Julienne
- 3¾ qt. Rice Wine Vinegar
- 7½ cups Granulated Sugar
Veggie Meatball Banh Mi
- 20 cups Bush’s Best® Bean Pot® Vegetarian Baked Beans, Drained
- 13 1/3 cups Tri-Colored Quinoa Cooked, Chilled
- 1 2/3 cups Garlic, Fresh Chopped
- 3 1/3 cups Basil, Fresh Chopped
- 6 2/3 cups Green Onion Sliced
- 1 1/4 cups Fish Sauce
- 1 1/2 cups Rice Wine Vinegar
- 13 1/3 cups Panko Breadcrumbs
- 6 2/3 cups Shallots, Thinly Sliced
- 6 2/3 Tbsp Kosher Salt
- 2 1/4 Tbsp Ground Black Pepper
- 15 French Baguette
Garnish
- 7 1/2 cups Hoisin Sauce, Reserved Warm
- 3 3/4 qt. Pickled Vegetables (see above)
- 1 qt. Jalapeño, Fresh, Thinly Sliced
- 1 qt. Cilantro, Fresh
DIRECTIONS
- PICKLED VEGETABLES: Place carrots and daikon in a heat-safe container and set aside.
- In a saucepan, whisk together rice wine vinegar and granulated sugar and bring to a boil. Pour the rice wine vinegar mixture over the vegetables so that they are fully covered.
- Allow to cool to room temperature. Cover and refrigerate until ready to use.
- BAKED BEAN VEGGIE MEATBALLS: Pre-heat a convection oven to 325ºF.
- Combine all ingredients except the baguette in a large mixing bowl and hand mix thoroughly; press into the mixture to thoroughly combine the beans.
- Roll mixture into 2.25-oz. balls and place on a sheet pan lined with parchment paper.
- Bake 15–20 minutes or until exterior is crisp.
- ASSEMBLE: Slice each baguette into 4 loaves. Hinge-cut each loaf horizontally using a bread knife.
- For each portion, combine 3 bean balls with 2 Tbsp of hoisin sauce in a mixing bowl and gently toss until bean balls are well coated.
- For each portion, fill each baguette loaf with 3 bean balls. Top each portion with 1/4 cup of pickled vegetables, 3 jalapeño slices, and 1 Tbsp of fresh cilantro.
