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.
- 1 small radish, sliced into thin rounds
- 1 small carrot, julienned
- 1 small cucumber, julienned
- 1 small jalapeño, sliced into thin rounds (adjust to your spiciness preference)
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon organic cane sugar
- 1 teaspoon fine sea salt
- ¼ cup reduced sodium soy sauce
- ¼ cup fresh lime juice
- 2 tablespoons sesame oil, plus extra for greasing the pan
- 2 cloves garlic, minced
- 4 large portobello mushrooms, sliced
- 4 large flour tortillas*, warmed
- 2 cups cooked rice or quinoa
- 1 avocado, sliced
- 2 scallions, sliced
- ½ cup fresh cilantro leaves
- ¼ cup spicy vegan mayo (mix mayo with sriracha to taste)
- lime wedges
- 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 ½ 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.