Vegan tempeh banh mi

A crunchy Vietnamese baguette, generously filled with marinated tempeh, pickled radish and hot chilli. A sandwich that's great for lunch on the go.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 10 min
• Total time: 30 min
• Calories: 540 kcal per serving
• Protein: 28 g
• Fat: 15 g
• Carbs: 68 g

Ingredients

• 1 piece of baguette
• 200g tempeh
• 1 carrot
• 1 piece of white radish
• 1 bunch of coriander
• 2 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife

1. Cut the tempeh into thin slices and fry it with the soy sauce in a frying pan until crisp.
2. Shave the carrot and radish into fine, long strips and knead them firmly once.
3. Cut the baguette open lengthways so it stays joined on one side, and open it out.
4. Fill the bread with the pickled veg and the hot tempeh strips.
5. Scatter over roughly torn coriander and press the sandwich together.

Good to know

Fancy authentic Asian street food? The crispy tempeh brings plenty of protein to this Vietnamese sandwich.

Swaps

Tempeh → fried tofu (less texture). Shaved daikon → kohlrabi (just as crunchy). Wheat baguette → wholemeal roll (if you want a bit more bite).

Cooking tips

If you pickle the radish for 15 minutes in a mixture of 1 spoonful of vinegar and a little maple syrup, it really develops that typical street-food flavour.

Storage

Great for packing for work, but eat it the same day so the bread doesn't go soggy.

Allergens

Contains wheat (baguette) and soya (tempeh/sauce). Nut-free.

Dairy-free recipes