vegan banh mi

Prawn

Vegan Banh Mi

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.

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

Directions

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.