CookPal AI
Vegan Banh Mi

Vegan Banh Mi

Cost $12, save $8

Source: Recommended by CookPal

  • 45 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Sauce

    • ½ cup vegan Worcestershire sauce
    • ½ cup tamari soy sauce
    • 💧 ½ cup water
    • 🍄 1 shiitake mushroom
    • 1 tablespoon fermented black bean paste
    • 1 tablespoon minced shallot
    • 🧄 1 clove garlic, crushed
    • 🟩 1 strip nori seaweed

  • Main Ingredients

    • 4 ½ ounces tempeh
    • ¼ cup vegan mayonnaise
    • 1 teaspoon sriracha sauce
    • 🥖 1 (6 inch) French baguette, sliced into bite-sized cubes
    • 1 tablespoon olive oil

  • Toppings

    • 1 jalapeno pepper, sliced
    • ½ ounce pickled daikon, or to taste
    • 🥕 ½ ounce pickled carrot, or to taste
    • 🥒 2 cucumber slices, or to taste
    • 🌿 3 tablespoons chopped fresh cilantro

STEPS

1

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

2

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

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

4

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

5

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

6

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

7

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

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

NUTRIENTS

Per 1 serving

🔥

568

Calories

  • 27
    Protein
  • 54
    Carbs
  • 29
    Fats

💡 Use fresh and high-quality vegan mayonnaise for the best flavor.You can replace tempeh with tofu for a softer texture.Refrigerate leftover vegan fish sauce for up to a week to use in other recipes.