Vegan Banh Mi The Best Recipes

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Vegan Banh Mi

"Your favorite Vietnamese sandwich has gone vegan, served in a bowl. Classic ingredients are replaced with vegan alternatives and you get to eat it with a fork. Refrigerate any of the leftover vegan fish sauce for other recipes that call for fish sauce or oyster sauce."

Ingredients :

• Marinade:
• 1/2 cup vegan Worcestershire sauce
• 1/2 cup tamari soy sauce
• 1/2 cup water
• 1 shiitake mushroom
• 1 tablespoon fermented black bean paste
• 1 tablespoon minced shallot
• 1 clove garlic, crushed
• 1 strip nori seaweed
• 4 1/2 ounces tempeh
• 1/4 cup vegan mayonnaise
• 1 teaspoon sriracha sauce
• 1 (6 inch) French baguette, sliced into bite-sized cubes
• 1 tablespoon olive oil
• 1 jalapeno pepper, sliced
• 1/2 ounce pickled daikon, or to taste
• 1/2 ounce pickled carrot, or to taste
• 2 cucumber slices, or to taste
• 3 tablespoons chopped fresh cilantro

Instructions :

Prep : 20M	Cook : 2M	Ready in : 1H25M

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• 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.
• Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
• Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
• Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
• Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
• 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.
• Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

Notes :

• Nori, kombu, or wakame are all types of seaweed that work here.
• Regular soy sauce may be substituted for tamari, if desired.
• Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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