Vegan Banh Mi Recipe

Recipesfull introduces to you: Popular Recipes. (Vegan Banh Mi Recipe). 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.

Brief

Prep 20 mins

Cook: 45 mins

Additional: 20 mins

Total: 1hr25 mins

Servings: 2

Yield: 2 bowls

Vegan Banh Mi Recipe

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

Salad

Directions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 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.

Step 8

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

Nutritional Information

Vegan Banh Mi Recipe

Servings Per Recipe:2

Calories: 568.3

% Daily Value *

Protein: 26.7g 53%

Carbohydrates: 53.7g 17%

Dietary Fiber: 2.4g 9%

Sugars: 4.8g

Fat: 28.5g 44%

Saturated Fat: 4.7g 24%

Vitamin A Iu: 310.6IU 6%

Niacin Equivalents: 12.4mg 95%

Vitamin B6: 0.4mg 26%

Vitamin C: 5.1mg 8%

Folate: 108.3mcg 27%

Calcium: 128.1mg 13%

Iron: 5.9mg 33%

Magnesium: 99.3mg 36%

Potassium: 549.1mg 15%

Sodium: 5989.5mg 240%

Thiamin: 0.4mg 36%

Calories From Fat: 256.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.