• Skip to main content
  • Skip to primary sidebar

Blissful Basil logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • FAQ
  • Spirituality
×

You are here Home » Shiitake Bánh Mì Tacos with Smoky Sriracha Cashew Aioli

3 Comments · July 18, 2016

Shiitake Bánh Mì Tacos with Smoky Sriracha Cashew Aioli

Jump to Recipe Print Recipe

These vegan Shiitake Bành Mì Tacos with smoky sriracha cashew aioli offer a balance of flavor and a kiss of heat. The savory chile-tamari mushrooms and rich Sriracha aioli are balanced by the crisp tang of pickled vegetables and vivid punch of garden-fresh herbs.

Shiitake Bánh Mì Tacos with Smoky Sriracha Cashew Aioli | Vegan

In the truest sense of the translation, the Vietnamese term "Bánh mì" refers broadly to all types of bread. Bánh literally translates to bread and mì to wheat or spelt. However, beyond its literal meaning, the term is now commonly used to specify a particular type of Vietnamese sandwich. The sandwich is traditionally meat-filled and garnished with cilantro, cucumbers, and pickled carrots + daikon with a slather of mayo, but veggie- and tofu-laden bánh mì are becoming increasingly popular.

The above is a highly simplified version of the history behind the bánh mì, and there's much more to the sandwich than initially meets the eye mouth. If you have a minute, give this a read for a quick yet in-depth look at the cultural factors that shaped the evolution of the beloved bánh mì. Pretty fascinating.

Shiitake Bánh Mì Tacos with Smoky Sriracha Cashew Aioli| Vegan

Shiitake Bánh Mì Tacos with Smoky Sriracha Cashew Aioli| Vegan

This recipe trades the baguette for tortillas, meat for mushrooms + mayo for a creamy cashew aioli, departing even a bit further from the most fundamental and true meaning of the term.

However, each of the guiding flavors from the long-loved sandwich are upheld within these shiitake bánh mì tacos.

Shiitake Bánh Mì Tacos with Smoky Sriracha Cashew Aioli| Vegan

Shiitake and cremini mushrooms are dry sautéed and coated in a sweet, tangy, and slightly spicy chile-tamari sauce. Then, they're tucked into warm corn tortillas and topped with. . .

* A mound of quick pickled carrot, cucumber + daikon radish

* A few slices of fresh cucumber + red chile

* A handful of fresh cilantro, Thai basil, and mint

* A generous drizzle of smoky Sriracha cashew aioli

These little handheld bites offer a balance of flavor and a kiss of heat. The savory chile-tamari mushrooms and rich Sriracha aioli are balanced by the crisp tang of pickled vegetables and vivid punch of garden-fresh herbs.

Each and every component brings out the best within the others, yielding a dish whose whole is far greater than the sum of its parts.

Shiitake Bánh Mì Tacos with Smoky Sriracha Cashew Aioli| Vegan

Shiitake Bánh Mì Tacos with Smoky Sriracha Cashew Aioli| Vegan

Shiitake Bánh Mì Tacos with Smoky Sriracha Cashew Aioli| Vegan

Shiitake Bahn Mi Tacos with Smoky Sriracha Cashew Aioli| Vegan
Print Pin

Shiitake Bánh Mì Tacos with Smoky Sriracha Cashew Aioli

These Shiitake Bành Mì Tacos offer a balance of flavor and a kiss of heat. The savory chile-tamari mushrooms and rich Sriracha aioli are balanced by the crisp tang of pickled vegetables and vivid punch of garden-fresh herbs.
Course Handheld Bites, Tacos
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 mini tacos or 8 tacos

Ingredients

Quick Pickled Veggies

  • 1 medium carrot, cut into matchsticks
  • 1 small daikon radish, peeled and cut into matchsticks
  • 1 small Persian cucumber, cut into matchsticks
  • ½ cup filtered water
  • ¼ cup apple cider vinegar
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon sea salt

Smoky Sriracha Aioli

  • ½ cup raw cashews*
  • ½ cup filtered water
  • 1 clove garlic, peeled
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sriracha sauce
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon sea salt or to taste

Chile-Tamari Shiitakes

  • 1 ½ tablespoons pure maple syrup
  • 1 tablespoon reduced-sodium tamari
  • 1 tablespoon chile-garlic paste**
  • ½ tablespoon rice vinegar
  • Scant ⅛ teaspoon ground cloves (optional)
  • Pinch freshly ground black pepper
  • 1 pound shiitake mushrooms, stemmed and sliced into ½-inch-thick strips
  • 8 ounces cremini mushrooms aka "baby bella", stemmed and thinly sliced

Tacos

  • 12 –14 mini corn tortillas or 8 small corn tortillas, warmed through
  • 1 small Persian cucumber, thinly sliced
  • Generous handful of fresh cilantro, tough stems removed
  • Small handful of Thai basil, tough stems removed
  • Small handful mint, tough stems remove
  • 1 red chile, thinly sliced (optional)

Instructions

For the Quick Pickled Veggies

  • Add all ingredients to a large glass jar, secure the lid, and shake for 10 to 15 seconds to mix. Keep refrigerated until ready to assemble. You'll want to allow the vegetables to soak for at least 30 minutes.

For the Smoky Sriracha Aioli

  • Add all ingredients to a high-speed blender and blend on high for 2 to 3 minutes or until completely smooth. Transfer to a small glass jar or bowl, cover, and keep refrigerated until ready to assemble.

For the Chile-Tamari Shiitakes

  • Heat a large, well-seasoned sauté pan over high heat until hot, about 2 minutes.
  • Meanwhile, whisk together the maple syrup, tamari, chile-garlic paste, rice vinegar, ground cloves (if using), and black pepper in a small spouted mixing bowl. Place within reach of the stove.
  • Once the pan is hot, add the mushrooms, reduce the heat to medium-high, and cook for 6 to 8 minutes, nudging them around as needed to prevent burning. It's okay if the shiitakes break down a bit. It will initially seem like the mushrooms are going burn but this is about the point when they will release their liquid. Continue cooking until there is just the tiniest amount of liquid remaining in the pan and the mushrooms have a deep golden-brown glisten to them. Reduce the heat to medium-low, and add the tamari mixture to the pan. Cook for another 2 to 3 minutes, or until most of the sauce is absorbed, stirring frequently. Remove from the heat.

To Assemble

  • Fill each corn tortilla with a small spoonful of the shiitakes and pickled vegetables. Top with the fresh cucumber, cilantro, basil, mint, and red chile (if using), and drizzle with the mayo. Serve immediately.

Notes

*If you're not using a high-speed blender, soak the cashews in water for at least two hours and drain before blending.
**If you can't find chile-garlic paste, substitute 1 tablespoon Sriracha plus 1 clove minced garlic.

 

Related Posts

  • Vegan BBQ Mushroom TacosVegan BBQ Mushroom Tacos
  • Quick Cucumber Noodle Salad with Tahini-Lime DressingQuick Cucumber Noodle Salad with Tahini-Lime Dressing
  • Sweet & Smoky Poblano, Corn, and Avocado SalsaSweet & Smoky Poblano, Corn, and Avocado Salsa
  • Napa Cabbage Salad with Sweet Tamari-Sesame DressingNapa Cabbage Salad with Sweet Tamari-Sesame Dressing
  • Vegan Crêpe Tacos with Warm Spinach-Mushroom FillingVegan Crêpe Tacos with Warm Spinach-Mushroom Filling
  • Vegan Crispy Cauliflower Tacos with Cashew MozzarellaVegan Crispy Cauliflower Tacos with Cashew Mozzarella
« Toasted Hazelnut Salted Caramel Smoothie
Salted Caramel-Cashew Chocolate Covered Ice Cream Bars (Vegan) »

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Jen says

    July 19, 2016 at 8:25 pm

    I'm Vietnamese..... Is it Okay if I found this kinda weird?
    But maybe I'll make it :v

    Reply
    • Ashley says

      July 20, 2016 at 1:43 pm

      Of course it's okay, Jennifer, and I'm grateful for your honesty. The filling and aioli also work great tucked into bread to create and uphold the traditional sandwich style. I made the swap for tortillas to offer a lighter, summery variation but will absolutely be switching to bread once the weather cools a bit.

      Reply
      • Jen says

        July 21, 2016 at 3:30 am

        Cool! Maybe I'll buy some buns and make this tomorrow!

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Receive Recipes by Email!

Search

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • From Nashville with Love
  • Easy Vegan Enchiladas
  • Dreamy Vegan Tomato Soup
  • Vegan Golden Butternut Squash Bisque

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top


Keep in Touch


  • Sign Up! for emails and updates + receive a Free eCookbook with our top 9 weeknight dinner recipes.

Blissful Basil

  • Privacy Policy
  • About
  • Spirituality + Psychology
  • Recipe Index
  • Contact
  • Blog

Food + Recipes

  • Pasta recipes
  • Sandwich recipes
  • Soup recipes
  • Dessert recipes
  • Snack recipes

Copyright © 2010–2022 Blissful Basil