Vegan Banh Mi Bowl
Create a delicious Vegan Banh Mi Bowl with fresh ingredients in just 30 minutes. This plant-based Vietnamese bowl is perfect for a healthy lunch or dinner.
Equipment
- mixing bowl
- oven
- 8-inch square baking pan
- whisk
- electric mixer
- spatula
- measuring cups
- measuring spoons
- wire rack
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1/2 cup whole milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup fresh blueberries, rinsed and dried
- 1 tbsp coarse sugar for sprinkling
Instructions
- Preheat oven to 375°F and grease an 8-inch square baking pan or line with parchment paper, leaving an overhang on two opposite sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined; set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
- Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Pour in all of the milk and mix until incorporated, then add the remaining dry ingredients, mixing just until no dry streaks of flour remain; be careful not to overmix.
- Gently fold in the blueberries with a spatula until evenly distributed throughout the batter, then transfer the batter to the prepared pan and spread into an even layer. Sprinkle the top evenly with coarse sugar.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs attached. Cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.