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–+ servings
Overhead view of a vegan tempeh bánh mì on a toasted baguette topped with fresh cilantro, pickled carrots and daikon, jalapeños, and spicy mayo, served with crispy waffle fries and a side of creamy dipping sauce on a wooden board.

Vegan Tempeh Banh Mi

Katie
This Vegan Tempeh Banh Mi is a savory, saucy sandwich made with gochujang-glazed tempeh and a big pile of crisp, fresh vegetables layered onto a crusty baguette. It's crunchy, spicy, and stacked with quick-pickled veggies and creamy spicy mayo for a lunch that tastes like Vietnamese street food at home—Vegan, dairy-free, egg-free, with a gluten-free option, made only with plant-based ingredients, and perfect for banh mi lovers who want a hearty, meatless twist.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course, Sandwich
Cuisine Asian
Servings 4 people

Equipment

Ingredients
  

For the Sandwiches

  • 4 sandwich rolls or baguettes
  • 1 tablespoon vegan butter
  • 2 8-ounce packages tempeh sliced into thin strips
  • 1 onion thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon gochujang paste
  • 2 tablespoons water
  • 1 teaspoon cornstarch

For the Fresh Toppings

  • 1 cucumber thinly sliced
  • 2 medium carrots shredded or julienned
  • 1 medium daikon radish shredded or julienned
  • 1 bunch cilantro

For the Pickled Vegetables

  • ½ cup pickled Asian vegetables

For the Sauce

Instructions
 

Prepare the Sauce

  • In a small bowl, whisk together the vegan mayonnaise, sweet chili sauce, and sriracha until smooth. Set aside.

Cook the Tempeh

  • Heat a large skillet over medium heat. Add the sliced tempeh and cook for 3–4 minutes per side, until lightly browned.
  • Add the sliced onion and cook for an additional 4–5 minutes, until softened.

Add Flavor to the Tempeh

  • Stir in the soy sauce, sesame oil, and gochujang paste, tossing to coat the tempeh evenly.

Thicken the Sauce

  • In a small bowl, whisk together the water and cornstarch to create a slurry.
  • Pour the slurry into the skillet and cook for 1–2 minutes, stirring frequently, until the sauce thickens and coats the tempeh and onions.

Prepare the Bread

  • Slice the sandwich rolls and lightly toast them with vegan butter until golden brown.

Assemble the Sandwiches

  • Spread the spicy mayo sauce on both sides of each roll.
  • Layer the rolls with the gochujang tempeh mixture, followed by the cucumber, carrots, daikon radish, pickled Asian vegetables, and fresh cilantro.

Serve

  • Serve immediately with the fries or choice of side and extra sauce on the side for dipping.
Keyword tempeh recipe, tempeh sandwich, vegan sandwich
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