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Donna R. Luis

Easy Vegan Tempeh Banh Mi Sandwich

A hearty vegan sandwich featuring golden marinated tempeh, crunchy quick-pickled vegetables, fresh cilantro, and spicy vegan mayo tucked into crusty baguette-style bread. It is flavorful, satisfying, and easy to assemble at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating time 15 minutes
Total Time 45 minutes
Servings: 3
Course: Sandwich
Cuisine: Vietnamese-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Vegetables
  • 1 small carrot peeled and julienned
  • ½ small red onion thinly sliced
  • 1 medium jalapeño seeded and julienned
  • 2 small red radishes thinly sliced — optional; daikon radish can be used instead
  • 1 small pickling cucumber thinly sliced — or use a regular slicing cucumber, peeled
  • ⅓ to ½ cup rice vinegar
  • Pinch of sea salt
For the Tempeh
  • 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
  • Approximately ½ teaspoon freshly grated ginger
  • Pinch of red pepper flakes — optional
For Assembly
  • 2 to 3 servings baguette or another crusty roll sliced lengthwise
  • Approximately ¼ cup vegan mayonnaise homemade or store-bought
  • 2 to 3 teaspoons sriracha to taste
  • Fresh cilantro
  • Oil if desired, for cooking the tempeh

Equipment

  • Mixing bowl or jar for the pickled vegetables
  • Shallow dish for marinating the tempeh
  • Small bowl for mixing the spicy vegan mayonnaise
  • Whisk
  • Large non-stick skillet or frying pan
  • Cutting board
  • sharp knife
  • Measuring spoons and measuring cup

Method
 

  1. 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.
  2. 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.
  3. Slice the Tempeh: Cut the 8-ounce tempeh into slices and arrange the pieces in a shallow dish.
  4. 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.
  5. 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.
  6. Heat the Pan: Preheat a large non-stick pan over medium heat, adding oil if desired.
  7. 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.
  8. 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.
  9. Remove from Heat: Take the pan off the heat once the reserved marinade has cooked briefly with the golden tempeh.
  10. Make the Spicy Mayo: Stir the vegan mayonnaise and sriracha together, using 2 to 3 teaspoons of sriracha or adjusting the amount to taste.
  11. Prepare the Bread: Slice the baguette or crusty rolls lengthwise and spread the spicy vegan mayonnaise over both cut sides.
  12. Assemble the Banh Mi: Layer the golden tempeh, pickled vegetables, and fresh cilantro inside the prepared bread.
  13. 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.