Tempeh Banh Mi
This vegan take on the classic Vietnamese sandwich is packed with flavor and nutrition.
Ingredients - Serves 4
- Jalapeno - 1, thinly sliced
- Cilantro - 1/4 cup, chopped
- Carrot - 1, grated
- Cucumber - 1, thinly sliced
- Vegan mayonnaise - 1/4 cup
- Baguette - 1, cut into 4 pieces and split
- Garlic - 2 cloves, minced
- Sugar - 1 tablespoon
- Rice vinegar - 2 tablespoons
- Soy sauce - 1/4 cup
- Tempeh - 8 ounces, sliced
Let's Get Started
- Marinate the tempeh in a mixture of soy sauce, rice vinegar, sugar, and garlic for at least 15 minutes.
- Preheat a skillet over medium heat and cook the tempeh until browned on both sides, about 5 minutes per side.
- Spread the vegan mayonnaise on the baguette pieces.
- Layer the cucumber, carrot, cilantro, jalapeno, and cooked tempeh on the baguette pieces.
- Serve the sandwiches immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 15g
- Carbs: 50g
- Protein: 20g
- Sodium: 800mg
- Sugar: 10g
