Vegan Tempeh Banh Mi 

This satisfying sandwich comes with gochujang-glazed tempeh paired with cool cucumber slices, bright shredded carrot and daikon radish, and a handful of fresh cilantro. It's a simple, plant-based take on the classic Vietnamese sandwich, served on lightly toasted rolls with waffle fries on the side.

I love how this recipe turns a humble block of tempeh into something that genuinely rivals a popular Vietnamese sandwich. The savory, saucy tempeh does all the heavy lifting, while the shredded daikon radish, carrots, and pickled Asian vegetables keep every bite fresh and crunchy with a delightful spicy touch. This vegan banh mi recipe is perfect for busy weeknights, casual lunches, or anytime you want something a little extra.

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Ingredients To Make Vegan Banh Mi Sandwiches:

• Sandwich Rolls or Baguettes: A crusty baguette is traditional for banh mi, giving you that signature crackly outside and soft inside. Any French baguette or sandwich roll works.
• Vegan Butter: For toasting the bread to golden brown perfection and adding a little richness.
• Tempeh: Slice it into thin strips so it soaks up all that sauce. And stock up on this ingredient to make my Date Balsamic Tempeh Sandwich.
• Onion: Thinly sliced and cooked down until soft and sweet to add depth to the tempeh.
• Soy Sauce: Brings a deep, salty, umami base to the tempeh. Use tamari or coconut aminos to keep it gluten-free.
• Toasted Sesame Oil: Just a little bit adds a warm, nutty, toasty flavor that ties the whole filling together.
• Gochujang Paste: This Korean chili paste gives the tempeh its sticky, spicy, slightly sweet glaze. It's my favorite shortcut to bold flavor. Leftovers can go in my Sweet Pepper Cucumber Crunch Salad.
• Cornstarch: Whisked with water into a quick slurry to thicken the sauce so it clings to every strip of tempeh.
• Fresh Toppings: Thinly sliced cucumber, shredded or julienned carrots and daikon radish, and a whole bunch of fresh cilantro add cool, crisp crunch and a peppery freshness that balances the spicy, savory tempeh.
• Pickled Asian Vegetables: A quick shortcut for that tangy, briny pop. You can buy them at your local grocery store or make your own quick-pickled veggies at home.
• For the Sauce: Vegan mayonnaise, sweet chili sauce, and sriracha sauce are whisked together into a creamy, spicy vegan mayo with the perfect balance of sweetness and heat.
• Roots Farm Fresh Sweet Potato Waffle Fries (optional): My go-to side for these sandwiches, or I often pair them with my Buffalo Cauliflower Wrap! These crispy sweet potato waffle fries are crunchy and tender, and they come together while your tempeh cooks. 

See the recipe card for quantities.

How To Make It: 

Here's what you need to make my vegan bánh mì.

• Cook the Waffle Fries: Prepare the Roots Farm Fresh Sweet Potato Waffle Fries according to the package instructions until golden brown and crispy. Set them aside so they're ready when your sandwiches are.
• 2. Prepare the Sauce: In a small bowl, whisk together the vegan mayonnaise, sweet chili sauce, and sriracha until smooth. Set this spicy mayo aside.
• 3. Cook the Tempeh: Heat a large skillet over medium heat. Add the sliced tempeh in a single layer and cook for 3-4 minutes per side, until lightly browned.
• 4. Soften the Onion: Add the sliced onion to the skillet and cook for an additional 4-5 minutes, until softened and fragrant.
• 5. Add Flavor to the Tempeh: Stir in the soy sauce, sesame oil, and gochujang paste, tossing to coat the tempeh and onions evenly in that glossy, spicy sauce.
• 6. Thicken the Sauce: In a small bowl, whisk together the water and cornstarch to create a slurry. Pour it into the skillet and cook for 1-2 minutes, stirring frequently, until the sauce thickens and coats the tempeh.
• 7. Prepare the Bread: Slice the sandwich rolls and lightly toast them with vegan butter until golden brown and crusty.
• 8. Assemble the Sandwiches: Spread the spicy mayo on both cut sides of each roll. Layer with the gochujang tempeh mixture, followed by the cucumber, carrots, daikon radish, pickled Asian vegetables, and fresh cilantro.
• 9. Serve: Serve immediately with the waffle fries or your side of choice (like this Healthy Vegan Coleslaw) and extra sauce on the side for dipping.

Top Tips: 

• Slice the Tempeh Thin: Cutting the tempeh into thin strips improves browning and lets the sauce soak in better.
• Don't Crowd the Skillet: Cook the tempeh in a single layer over medium heat so it browns instead of steaming. 
• Prep Your Veggies First: Shred the carrots and daikon radish and slice the cucumber before you start cooking, so assembly is quick while everything is hot and fresh.
• Toast for Texture: A crispy baguette is what makes a banh mi. Toast the bread until golden brown, so it holds up to the saucy tempeh and juicy veggies. 

Variations And Substitutions: 

• Make It With Tofu Slices: Want a tofu banh mi instead? Swap the tempeh for extra-firm tofu. Press it first to remove the excess water, slice it into thin strips, and let it sit in a quick tofu marinade of soy sauce and sesame oil in a shallow dish before pan-frying until golden. Pan-fried tofu soaks up the gochujang sauce beautifully.
• Add Mushrooms: For an even meatier bite, add a handful of sliced shiitake mushrooms to the skillet with the onion.
• Adjust the Heat: Gochujang and sriracha both bring the spice. For a milder sandwich, use less sriracha; for more heat, add more. I personally love it extra spicy, but I always keep the spicy mayo a little milder to balance it out.
• Swap the Radish: No daikon at your regular grocery store? Thinly sliced red radishes add a similar peppery crunch. Toss extras in my Spring Roll Salad with Peanut Dressing.
• Add Fresh Herbs: A few Thai basil or mint leaves alongside the cilantro make this taste even more like authentic Vietnamese street food. 

Storage: 

• Refrigeration: Store the components separately for the best results. Keep the cooked tempeh mixture in an airtight container in the fridge for up to 4 days, and store the prepped fresh veggies separately so they stay crisp.
• Best Texture: Banh mi is best assembled fresh. Toast the bread and build the sandwich right before eating so the baguette stays crusty and the veggies stay crunchy.

Equipment Needed: 

• Large Skillet: For cooking the tempeh and onions evenly without sticking.
• Box Grater or Julienne Peeler: For shredding the carrots and daikon radish into thin, crunchy strips.
• Small Mixing Bowls: For whisking together the spicy mayo and the cornstarch slurry.

Recipe FAQs:

More Vegan Sandwiches To Try Next: 

If you try this Vegan Tempeh Banh Mi Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

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 mins

Cook Time 15 minutes mins

Course Main Course, Sandwich

Cuisine Asian

Servings 4 people

Equipment

• 1 Skillet
• 1 mixing bowl

Ingredients

  

1x2x3x

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

• ½ cup vegan mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha

Get Recipe Ingredients

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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