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This vegan tempeh banh mi brings together everything that makes a great sandwich so satisfying: crisp, crusty bread, savory marinated tempeh, bright pickled vegetables, fresh cilantro, and creamy spicy vegan mayo.
The tempeh is marinated with soy sauce or tamari, maple syrup, lime juice, garlic, ginger, and optional red pepper flakes, giving it a deeply savory, slightly sweet, tangy flavor.
Quick-pickled carrot, red onion, jalapeño, cucumber, and optional radishes add freshness and a pleasant crunch.
A generous layer of sriracha-spiked vegan mayonnaise balances the bold flavors with creamy heat.
Easy enough for a casual lunch but flavorful enough to feel restaurant-worthy, this sandwich is a delicious plant-based meal built around contrasting textures and vibrant Vietnamese-inspired flavors.
Easy Vegan Tempeh Banh Mi Sandwich
Ingredients
Equipment
Method
- Pickle the Vegetables: Place the carrot, red onion, jalapeño, optional radishes, and cucumber in a bowl or jar, then add ⅓ to ½ cup rice vinegar and a generous pinch of sea salt.
- Coat the Vegetables: Toss the vegetables several times until they are evenly coated with the vinegar and salt, then set them aside while preparing the tempeh.
- Slice the Tempeh: Cut the 8-ounce tempeh into slices and arrange the pieces in a shallow dish.
- Prepare the Marinade: Whisk together the soy sauce or tamari, maple syrup, lime juice or rice vinegar, minced garlic, freshly grated ginger, and optional red pepper flakes.
- Marinate the Tempeh: Pour the marinade over the sliced tempeh and leave it for 15 minutes or longer, turning or stirring the pieces after a few minutes so every piece is well coated and absorbs the marinade.
- Heat the Pan: Preheat a large non-stick pan over medium heat, adding oil if desired.
- Cook the Tempeh: Arrange the marinated tempeh in the pan while reserving the remaining marinade and garlic pieces in the dish, then cook for 3 to 4 minutes per side, or until the tempeh is golden.
- Finish with the Marinade: Pour the reserved marinade and garlic into the pan and cook for about 1 minute, stirring carefully so the garlic does not burn.
- Remove from Heat: Take the pan off the heat once the reserved marinade has cooked briefly with the golden tempeh.
- Make the Spicy Mayo: Stir the vegan mayonnaise and sriracha together, using 2 to 3 teaspoons of sriracha or adjusting the amount to taste.
- Prepare the Bread: Slice the baguette or crusty rolls lengthwise and spread the spicy vegan mayonnaise over both cut sides.
- Assemble the Banh Mi: Layer the golden tempeh, pickled vegetables, and fresh cilantro inside the prepared bread.
- Serve: Serve the sandwiches immediately with additional vegan mayonnaise and pickled vegetables on the side.
Notes
- For the best texture, choose a baguette or crusty roll with a crisp exterior that is not overly tough, making the sandwich easier to bite into.
- A long French baguette can be cut into sandwich-sized portions if Vietnamese-style baguettes are unavailable.
- Hoagie rolls or ciabatta can also be used as alternatives.
- Red radishes are optional; daikon radish is a suitable substitute.
- A regular slicing cucumber can replace the pickling cucumber when peeled.
- The lime juice in the tempeh marinade can be replaced with 1 tablespoon of rice vinegar.
- Red pepper flakes are optional, while the sriracha amount can be adjusted according to your preferred level of heat.
- Keep the sandwich components separate when storing. Refrigerate the cooked tempeh and pickled vegetables in airtight containers, while keeping the bread at room temperature.
- The pickled vegetables can be kept for up to 1 week, while the cooked tempeh can be stored for up to 5 days.
- Nutrition will vary depending on the exact ingredients and products used.
Chef’s Secret
For especially flavorful tempeh, make sure every slice is well coated with the marinade during the 15-minute marinating period.
Turning the pieces after a few minutes helps distribute the soy sauce, maple syrup, lime, garlic, and ginger evenly.
When finishing the tempeh, add the reserved marinade only for the final minute and stir carefully so the garlic develops flavor without burning.
Serving Suggestions
Serve the banh mi freshly assembled so the contrast between the crisp bread, golden tempeh, crunchy pickled vegetables, creamy spicy mayo, and fresh cilantro is at its best.
Keep extra pickled vegetables and vegan mayonnaise on the side for adding more tang and creaminess at the table.
A few additional fresh cilantro leaves can be used as a simple garnish, while extra sriracha is ideal for anyone who enjoys more heat.
Conclusion
This vegan tempeh banh mi is a satisfying plant-based sandwich packed with contrasting flavors and textures.
Golden marinated tempeh provides a savory centerpiece, while quick-pickled vegetables bring brightness and crunch.
Creamy sriracha mayo adds richness and heat, and fresh cilantro finishes everything with a fresh herbal note.
With simple preparation and flexible bread options, it is an easy way to create a flavorful Vietnamese-inspired sandwich at home.
