Ever tried some Vietnamese banh mi? They are super tasty and fresh. This sweet tempeh banh mi is a vegan alternative which doesn’t compromise on the strong flavors.
The traditional Vietnamese baguette is made with a combination of rice and wheat flour. Banh mi actually means wheat bread in Vietnamese and was brought to Vietnam by the French during the colonial period. What the western world understands as banh mi though is a baguette stuffed with meat. Though this is often the case, banh mi’s are so diverse that you can find them filled with almost anything.
This sweet tempeh banh mi is one of those variations. What’s so wonderful about this recipe is the strong flavor the tempeh provides to the sandwich itself. It’s sweet and smoky, a perfect contrast to the light and fresh cucumber, mint, and coriander.
If you’re in the mood for something different and have 15 minutes to spare, try this amazing sweet tempeh banh mi recipe! If you’ve made it, tag us #the20minutekitchen on Instagram!
Sweet Tempeh Banh Mi
An easy banh mi recipe with marinated sweet tempeh!
- 7 oz tempeh
- 3 tbsp tamari
- 3 tbsp agave
- 1 tsp sesame oil
- 1 carrot, sliced
- 1 cucumber, sliced
- handful of mint leaves
- handful of cilantro leaves
- 1 baguette
- 1 lime
- sriracha to taste
- 1 tbsp neutral oil (like grapeseed)
Cut the tempeh into slices and mix with tamari, agave, and sesame oil. Let it sit for 10 minutes.
Cut the baguette into 4 pieces. Slice each baguette in the middle to create an opening.
Once tempeh is ready, set 1 tbsp oil in a pan and grill on high heat with marinade (about 2 minutes on each side).
Place sliced cucumbers into the baguettes. Squeeze some lime juice on the cucumbers. Create another layer with the tempeh. Add the carrots, mint, and cilantro and squeeze some more lime juice on top. Top it off with some sriracha or peanut sauce.