Go Back Email Link
+ servings
tempeh banh mi

Tempeh Banh Mi

This plant based tempeh banh mi recipe is loaded with flavor and perfect to enjoy for a healthy lunch or dinner. If you are a sandwich lover this is a recipe you have to try! This vegan recipe is plant based, oil-free, dairy-free, high protein, and gluten-free!
5 from 8 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course, Sandwich
Cuisine Asian
Servings 4

Ingredients
  

For the Sandwich:

  • 8 slices sourdough bread (or gluten-free bread of choice)
  • 1 daikon radish
  • 3 carrots
  • 1 jalapeño
  • 1 english cucumber
  • 1 block tempeh
  • cilantro
  • 1 tablespoon liquid aminos
  • 1 teaspoon smoked paprika

For the sauce:

  • 1 can aquafaba liquid from 1 can of chickpeas
  • ¾ cup soaked cashews
  • 1 teaspoon garlic powder
  • ½ lemon
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon sriracha
  • 1 teaspoon stone ground mustard

Instructions
 

  • Begin by preparing the sauce. If you have not soaked the cashews ahead of time you can quick soak them with boiling water. Strain the cashews and add to a high speed blender with the remaining ingredients. Blend on high for about a minute. Set aside and prepare the rest of the sandwich.
  • Chop or shred the carrots and daikon radish. If chopping, chop julienne. Chop the cucumber and Jalapeño into rounds. Set aside.
  • To make the tempeh, simply cut into strips and add to a pan with the liquid aminos, and smoked paprika and cook. The liquid aminos will cook to the pan, but simply add water and continue to cook. You may have to repeat this a few times, but it will help the tempeh absorb the flavor.
  • Toast the bread and assemble the sandwich. Start by layering the cucumber and the jalapeño. Follow with the tempeh and then the carrot and daikon radish. Finish off with cilantro and a generous portion of sauce. Serve immediately, enjoy!
Keyword Asian fusion, tempeh recipe, tempeh sandwich, vegan sandwich
Tried this recipe?Let us know how it was!