Print Recipe

Vietnamese Vegan Bún Chay

The perfect healthy meal that takes less than 30 minutes to prep. It's perfect with heavy peanut sauce, topped with fresh basil, cilantro and more peanuts.
Prep Time30 mins
Course: Salad
Cuisine: Vegan, Vietnamese
Keyword: 30 minutes or less, dairy-free, gluten-free, grain-free, spring, summer, vegan
Servings: 4

Ingredients

  • 8 ounces vermicelli
  • 1½ cup shredded lettuce
  • 1 cup mung bean sprouts
  • ½ cup julienned cucumber
  • ½ cup julienned red bell pepper
  • ½ cup julienned yellow bell pepper
  • ½ cup julienned carrots
  • 1 cup mushrooms of your choice
  • 1 cup cilantro coarsely chopped
  • 1 cup Thai basil leaves coarsely chopped
  • 1 cup mint leaves
  • 1 cup chopped peanuts
  • 3 tbsp olive oil
  • 1 dash salt and pepper

Crispy baked tofu

  • see below

For serving

  • lime wedges

Instructions

For the noodles

  • Bring a large pot of water to a boil and add vermicelli. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely.

For the veggies

  • In a large sauté pan (mushrooms should fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.

  • Cook for four minutes on medium-high heat without stirring. Stir and cook for 2 more minutes without stirring.

For the tofu

  • see below

For the sauce

  • see below

To serve

  • Divide the noodles between four bowls. Arrange veggies and tofu on top and garnish with peanuts and basil, cilantro and mint. Just before eating, drizzle with sauce to taste and toss.