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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.