How to Make Vegan Banh Mi - A Step-by-Step Guide

Originating from Vietnam, Banh Mi is a popular sandwich that has made its way into the hearts and stomachs of food-lovers all over the world. Traditionally made with meat and pate, this sandwich has also been adapted to suit different dietary preferences, including a vegan version that is just as delicious and satisfying.

The Vegan Banh Mi is a delightful fusion of flavors, textures, and colors, with a multitude of ingredients coming together to create a harmonious and truly mouthwate...

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Ingredients

  • 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
  • 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
  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 25 mins
  • Servings: 2
  • Yield: 2 bowls

  • 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.
  • Nutrition

    568 cal.

    • Total Fat: 29g
    • Saturated Fat: 5g
    • Sodium: 5990mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 27g
    • Vitamin C: 5mg
    • Calcium: 128mg
    • Iron: 6mg
    • Potassium: 549mg