Vegan Banh Mi Recipe

Name: Vegan Banh Mi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1/2 cup vegan Worcestershire sauce; 1/2 cup tamari soy sauce; 1/2 cup water; 1 shiitake mushroom; 1 tablespoon fermented black bean paste; 1 tablespoon minced shallot; 1 clove garlic, crushed; 1 strip nori seaweed; 4 1/2 ounces tempeh; 1/4 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; 1/2 ounce pickled daikon, or to taste; 1/2 ounce pickled carrot, or to taste; 2 cucumber slices, or to taste; 3 tablespoons chopped fresh cilantro

Servings: persons

Marinade:
1/2 cup vegan Worcestershire sauce
1/2 cup tamari soy sauce
1/2 cup water
1 shiitake mushroom
1 tablespoon fermented black bean paste
1 tablespoon minced shallot
1 clove garlic, crushed
1 strip nori seaweed
4 1/2 ounces tempeh
1/4 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
1/2 ounce pickled daikon, or to taste
1/2 ounce pickled carrot, or to taste
2 cucumber slices, or to taste
3 tablespoons chopped fresh cilantro

1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2
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.
3
Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
4
Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
5
Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
6
Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
7
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.
8
Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Marinade:, 1/2 cup vegan Worcestershire sauce, 1/2 cup tamari soy sauce, 1/2 cup water, and more.

Yes, Vegan Banh Mi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Banh Mi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions