Prepare the pickled veggies: In a medium-sized bowl, mix together the rice vinegar, sugar and salt until the sugar dissolves. Add the julienned carrot and daikon radish, ensuring they’re fully submerged. Let it sit for at least 20 minutes.

Prepare the Sriracha mayo: In a small bowl, whisk together the vegan mayonnaise, Sriracha, agave and lime juice. Adjust the heat to your liking.

Prepare the soy curls: Rehydrate the soy curls according to the package instructions. Pour the oat milk into a small bowl. In a separate shallow bowl, mix together the flour, vegan panko, Cajun seasoning, garlic powder, onion powder, and salt and pepper to taste.

Dip the soy curls into the oat milk and then coat them in the flour mixture, repeating both steps for a double batter.

Heat the coconut oil in a skillet and fry the soy curls for 5 to 7 minutes, until golden brown and crispy. Transfer the soy curls to paper towels to drain any excess oil.

Assemble the banh mi: Slice the baguettes horizontally without cutting all the way through them, to make a hinged roll. Slather each cut side with the Sriracha mayonnaise. Place a generous amount of crispy soy curls on the bottom half of each roll. Top with the pickled veggies you made earlier, cilantro leaves and sliced jalapeño. Close each sandwich and press it down gently.

Cut your banh mi into halves or thirds, depending on your preference. Serve with a side of a little extra Sriracha mayonnaise for dipping.