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Vegan Banh Mi With Tempeh

Make a restaurant-quality Vegan Banh Mi Sandwich at home! Easy, healthy, filling, and FULL of flavor. With pickled veggies, marinated tempeh, cilantro, and spicy vegan mayo on crusty baguette.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 2 servings
Calories: 465 kcal
Course: Main Course

Ingredients

For the pickled veggies:
  • 1 small carrot, peeled and julienned
  • ½ small red onion, thinly sliced
  • 1 medium jalapeno, seeded and julienned
  • 2 small red radishes, thinly sliced, optional or use daikon radish if you can find it
  • 1 small pickling cucumber, thinly sliced or regular slicing cucumber, peeled
  • ⅓ to ½ cup rice vinegar
  • pinch of sea salt
For the sandwiches:
  • 8 ounces tempeh
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
  • 2 tablespoons lime juice or 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • approx ½ teaspoon freshly grated ginger
  • pinch of red pepper flakes, optional
  • 2 to 3 servings baguette or other crusty roll, sliced lengthwise
  • approx ¼ cup vegan mayonnaise, homemade or store-bought tap for recipe
  • 2 to 3 teaspoons sriracha, to taste use as much as you like!
  • fresh cilantro

Instructions

    Cup of Yum
  1. To make the pickled vegetables, place in a bowl or jar and add rice vinegar and a generous pinch of salt. Toss several times to coat, and set aside.
  2. Slice the tempeh and place in a shallow dish. Whisk together the marinade ingredients (soy sauce, maple syrup, lime juice, garlic, ginger, and red pepper). Pour over the tempeh. Set aside for 15 minutes (or longer), stirring after a few minutes to make sure all pieces are covered and soaking up the flavors.
  3. Preheat a large non-stick pan over medium heat. Add oil to the pan if desired. Arrange the tempeh in the pan, reserving the excess marinade and bits of garlic in the bowl. Cook tempeh for 3 to 4 minutes per side or until golden. Pour the reserved marinade into the pan. Cook for about 1 minute, carefully stirring so the garlic doesn't burn. Remove from heat.
  4. Stir together the vegan mayonnaise and sriracha, if using. Spread mayo on both pieces of bread. Add tempeh, pickled veggies, and cilantro. Serve with extra mayo and pickled vegetables on the side.

Notes

  • Tips for selecting bread
  • An authentic Vietnamese-style baguette won't be easy to find for most of us. Long French baguette can be cut into shape. Or use hoagie rolls. Look for bread with an exterior crust since the crunch is a large part of the banh mi experience. However bread that is too tough will be difficult to eat. Ciabatta bread is another option. For homemade try this Vietnamese baguette recipe.
  • Nutrition will vary depending on exact ingredients used. 
  • Store the components separately. Keep the bread at room temperature, and store the sandwich fillings separately in airtight containers in the refrigerator. The pickled veggies are good for up to a week. The cooked tempeh lasts up to 5 days.

Nutrition Information

Calories 465kcal (23%) Carbohydrates 59g (20%) Protein 29g (58%) Fat 13g (20%) Fiber 7g (28%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 465

% Daily Value*

Calories 465kcal 23%
Carbohydrates 59g 20%
Protein 29g 58%
Fat 13g 20%
Fiber 7g 28%

* Percent Daily Values are based on a 2,000 calorie diet.