Vegan Banh Mi - Vietnamese Sandwiches

One of my favorite foods when I lived in San Diego was bahn mi sandwiches from the Vietnamese delis on Convoy St. This recipe is a fun vegan version of the traditional sandwich I loved at first taste. Featuring the perfect balance of umami from the BBQ tempeh, the acidity of the pickled carrots and cucumber, finished off with veganaise and sriracha, this well rounded ‘wich always leaves me happy & satisfied

Yield 2 Servings

Author Allison Garcia

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Print

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Vegan Banh Mi (Vietnamese Sandwiches)

This recipe is a fun vegan version of the traditional sandwich I loved at first taste. Featuring the perfect balance of umami from the BBQ tempeh, the acidity of the pickled carrots and cucumber, finished off with veganaise and sriracha, this well rounded ‘wich always leaves me happy & satisfied

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Ingredients

BBQ Tempeh

• 1/4 cup Soy sauce
• 1 Tbsp Vegan Oyster Sauce
• 1 Tbsp Garlic, minced
• 1 Tbsp Maple Syrup
• 1 Tbsp Sesame Oil
• Bread Loafs (I used French Bread)

Toppings

• 1 Jalapeno, sliced into rounds
• 1 Medium Carrot, matchstick slices
• 1 Small Cucumber, matchstick slices
• ¼ c Rice wine vinegar
• 2 Tbsp Vegan Mayo
• 1 bunch Cilantro
• ¼ c Water
• 1 tsp Sugar

Instructions

Pickled Carrots

1. Preheat oven to 425 F
2. Wash and peel carrots. Cut into thin matchstick pieces
3. In a bowl, combine carrot, rice wine vinegar, water, and a pinch of salt
4. Let marinate for 10-15 minutes until pickled

BBQ Tempeh

1. Cut tempeh into thin slices, then steam slices for 10 minutes
2. While tempeh steams, combine soy sauce, oyster sauce, garlic, sesame oil, maple syrup, and pepper in a large bowl
3. After steaming, brush tempeh with marinade until thickly coated on each side
4. Place tempeh on baking rack and bake for 10 minutes. Remove from oven and brush with a second layer of marinade and place in oven for another 10 minutes until charred

Assembly

1. Split bread loafs in half lengthwise, making sure not to cut all the way through and toast
2. Spread thin layer of mayo on each side
3. Lay tempeh slices on one side of loaf, followed by a layer of cucumber, pickled carrots, and cilantro
4. Drizzle with sriracha and enjoy!

Recommended Products

GreenPan Ceramic Nonstick Cookware Set

Silicone Tongs

Kitchen Aid Peeler

Cangshan N1 Knife Set

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https://www.allisongarcianutrition.com/blog-archive/vegan-vietnamese-sandwiches-banh-mi

sandwiches, Asian food, Bahn Mi

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Vietnamese

Did you make this recipe?

Tag @allisonrose_rd on instagram and hashtag it #veganbahnmisandwiches

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Hi There!

My name is Allison, and I’m a registered dietitian offering nutrition counseling for people looking to optimize their nutrition through a non-diet, intuitive eating approach — meaning I will NEVER have you counting calories or make you restrict foods or food groups. Instead, my goal is to help you feel confident in choosing foods and eating habits that help you feel your best. This includes being able to understand your hunger and fullness cues, giving yourself permission to eat foods you enjoy, and ditching toxic diet culture.

Whether you are managing chronic conditions such as high blood pressure or diabetes, or simply looking for guidance on how to break the cycle of dieting and build a better relationship with food, weight-neutral nutrition therapy can help you to make peace with food and have you live your best life!