DELICIOUS VIETNAMESE INSPIRED VEGAN BANH MI

Why is this seventeen-year-old vegan environmentalist making Vietnamese-inspired banh mi? Because he knows being vegan is the only way to fix our climate crisis!  Today, join our special featured young chef Kingston Zoom Walters, also known as, King Zoom the Vegan Kid, a young activist who is having a huge impact on the world.  Today he is making us his signature “King Zoom’s Vietnamese inspired vegan banh mi…

 

 

A SEVENTEEN-YEAR-OLD ACTIVIST MAKING A HUGE DIFFERENCE

Kingston Zoom Walters, also known as, King Zoom The Vegan Kid, is a seventeen-year-old vegan, neurodivergent, feminist social justice activist, and environmentalist.

He was born and raised vegan which led to his interest in animal activism. His early passion for speaking up against injustices towards animals, humans and the planet evolved into speaking at many events across North America.

Kingston uses his personal experiences to motivate others to take action when they see injustices. Whether it is smiling and acknowledging someone who may be living on the street or stopping trucks at a slaughterhouse. He has gained a reputation for inspiring others with his enthusiastic and passionate presentations.

Kingston’s activism has included bearing witness and stopping trucks at slaughterhouses, speaking at city hall to ask them to choose new ways of non-animal research, locking down bridges for climate change, and solo disruptions at places of violence.

Kingston also enjoys speaking to members of parliament to ask them to support bills that liberate animals. In 2018 his speaking and writing efforts led to the historical passing of Bill S-203, the ban of cetaceans in captivity at the Vancouver Aquarium, and the Ban of cetaceans in captivity in Canada.

You can see all of his adventures in activism on his evolving YouTube channel as well as his cooking show,  “Monday Munchies”.

Kingston lives with his mom and rescued boxer dog, ‘Ms.Paisley’ in British Columbia, Canada.  Check out his most recent book, “King Zoom’s Quarantine Cook Book: Plant-Based Recipes To Save Our Planet” available on BlurbBooks.

 

Kingston Zoom Walters

Kingston Zoom Walters

 

Kingston Zoom Walters

King and his mom.

 

VEGAN BANH MI, SIMPLE AND SO MUCH YUM!

King’s Vietnamese vegan banh mi is super simple to make and really really tasty.  I am inspired by King, a seventeen-year-old who is a powerful activist AND a great cook!  At seventeen I was out getting into trouble, as kids do, totally oblivious to the suffering in the world, so I am wildly impressed by this young, determined go-getter who is already making such a difference at such a young age.  I look forward to following his adventures to better the world, and trying out his delicious recipe for banh mi!

 

baked sesame tofu

The baked tofu.

 

vegan Banh Min

The vegan banh mi, not on bread. You can eat it either way.

 

vegan banh mi open faced

The vegan banh mi opened faced on bread. Yum!

 

vegan banh mi open faced

King Zoom’s Vietnamese Inspired Banh Mi

A Vietnamese inspired banh mi recipe made by 17 year old activist King Zoom! It's simple and delicious!
Course Dinner, Lunch
Cuisine Vietnamese

Ingredients
  

  • 1 large baguette or 4 small buns
  • Baked Tofu:
  • I block firm tofu
  • 2 tbsp. Tamari
  • 1 tbsp. rice vinegar
  • 1 tbsp. maple syrup
  • 1 tbsp. Sesame oil
  • 1/2 tbsp. grated fresh ginger
  • Quick Pickled Veggies:
  • 2 carrots grated
  • 1 cucumbers sliced
  • 1/4 cup maple syrup or agave
  • 1/4 cup rice vinegar
  • pinch Himalayan salt
  • Condiments as much as you like
  • vegan mayo
  • hoisin sauce
  • sriracha
  • chopped Jalapeño optional
  • I bunch chopped cilantro
  • Almond Dipping Sauce:
  • 1/2 cup raw almond butter You can use peanut butter if you like
  • 1/2 cup coconut milk
  • 1 tbsp lime juice
  • 2 tbsp tamari
  • 1 tbsp maple syrup

Instructions
 

  • 1.) Tofu
  • Slice tofu into 1/4 inch slices.
  • Soak tofu in marinade for about 2 hours.
  • Bake on a coconut greased pan for about 15-20  minutes on each side at 350 degrees.
  • 2.) Pickled Veggies:
  • Thinly slice carrots, cucumbers, jalapeños.
  • Whisk together with rice vinegar, maple syrup and salt.
  • Cover and refrigerate until needed.
  • 3.) Almond Sauce:
  • Mix the five ingredients together until smooth. You can add more water or coconut water if  needed.
  • 4.) The Bun:
  • Cut the baguette length wise and toast.
  • Pull out some of the inside bread dough. Spread vegan mayo on each side. Layer tofu, pickled veggies and condiments.
  • 5.) Dip in sauce
Keyword vegan
Tried this recipe?Let us know how it was!

 

King and his finished recipe

King showing off his finished recipe.

THANKS FOR HAVING LUNCH WITH US!

This was such a fun and inspirational episode of #LunchBreakLIVE with young King Zoom teaching us how to cook some delicious food!  Give his recipe a try and let us know how you liked it.  Take a photo and tag @JaneUnChainedNEWS on Instagram.  If you are interested in cooking up some other easy vegan recipes, be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!