Name: Vegan Banh Mi
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Vegan Worcestershire sauce - ½ cup; Tamari soy sauce - ½ cup; Water - ½ cup; Shiitake mushroom - 1; Fermented black bean paste - 1 tablespoon; Minced shallot - 1 tablespoon; Garlic, crushed - 1 clove; Nori seaweed - 1 strip; Tempeh - 4 ½ ounces; Vegan mayonnaise - ¼ cup; Sriracha sauce - 1 teaspoon; French baguette, sliced into bite-sized cubes - 1 (6 inch); Olive oil - 1 tablespoon; Jalapeno pepper, sliced - 1; Pickled daikon, or to taste - ½ ounce; Pickled carrot, or to taste - ½ ounce; Cucumber slices, or to taste - 2; Chopped fresh cilantro - 3 tablespoons

Ingredients for - Vegan Banh Mi

1. Vegan Worcestershire sauce ½ cup

2. Tamari soy sauce ½ cup

3. Water ½ cup

4. Shiitake mushroom 1

5. Fermented black bean paste 1 tablespoon

6. Minced shallot 1 tablespoon

7. Garlic, crushed 1 clove

8. Nori seaweed 1 strip

9. Tempeh 4 ½ ounces

10. Vegan mayonnaise ¼ cup

11. Sriracha sauce 1 teaspoon

12. French baguette, sliced into bite-sized cubes 1 (6 inch)

13. Olive oil 1 tablespoon

14. Jalapeno pepper, sliced 1

15. Pickled daikon, or to taste ½ ounce

16. Pickled carrot, or to taste ½ ounce

17. Cucumber slices, or to taste 2

18. Chopped fresh cilantro 3 tablespoons

How to cook deliciously - Vegan Banh Mi

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.

3 . Stage

Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.

4 . Stage

Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.

5 . Stage

Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.

6 . Stage

Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.

7 . Stage

Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.

8 . Stage

Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.