Tempeh Banh Mi

A Vietnamese classic sandwich, veganized!

This is one of my favorite sandwiches in the world! It was developed in Saigon when french colonists introduced them to the baguette. Banh mi means bread. This street food made it's way to other countries and became popular after the Vietnam war and can now be found almost anywhere in the world! For good reason too - this sandwich is truly one of a kind and an explosion of flavor!

Serves 2

2 Hero Rolls or Soft Baguettes, lightly toasted

Vegan Mayonnaise

Sriracha

Tempeh:

1 Pkg. Tempe, quartered and sliced down the middle (8 pcs.)

1/3 Cup Hoisin Sauce

Wash your tempeh and then steam it for 10 minutes, like you would steam vegetables. Marinate the tempeh for an hour in sauce. Line a casserole dish or sheet tray with parchment, line up the tempeh and baste over half the sauce. Flip and do the same to the other side. Let marinate for an hour. Bake at 350 for 30 minutes.

Pickled Vegetables:

1/2 Cup Daikon Radish, julienne

1/2 Cup Carrots, julienne

1/2 cup water

1/2 cup rice wine vinegar

1/4 cup sugar

2 teaspoons salt

Boil the water, vinegar, sugar and salt to dissolve. Pour the liquid over the carrots and daikon. Let rest for 1 hr. Refrigerate or serve.

Fresh Ingredients:

Cucumbers, sliced thin

Jalapeno, sliced thin

Basil Leaves

Mint Leaves

Cilantro Leaves

To assemble:

Smear one side of your roll with mayonnaise. Lay out four pieces of tempeh (depending on the size of your bread, you will use 3-4 pcs.). Top with cucumbers, jalapenos, daikon and carrot and finish with your fresh herbs. Don't be shy with the pickles and herbs! Drizzle on your sriracha and I hope you enjoy!