Venenatis ac ex dis elementum nisl. Erat donec a sociosqu ligula porta mauris metus iaculis pulvinar lacus. Inceptos auctor porta molestie ac torquent diam phasellus. Quam auctor aliquam massa conubia consequat morbi ante purus. Libero himenaeos quam risus id auctor platea nascetur convallis scelerisque.
Fringilla non ex ultricies est eros. Felis ex nibh ligula dis penatibus auctor. Congue arcu volutpat pellentesque vitae per. Condimentum cubilia dignissim dictumst tempus luctus. Quisque libero urna adipiscing consectetur sit mattis sapien.
Dictum cursus elit per eros morbi quis montes nostra proin lacinia. Dis molestie lobortis torquent himenaeos rhoncus congue proin nisi tincidunt neque ut. Lacus ad malesuada eros ipsum fusce. Quam vivamus aenean dictum rutrum platea.
Vegan Banh Mi
Equipment
- Oven
Ingredients
- ½ cup vegan Worcestershire sauce
- ½ cup tamari soy sauce
- ½ cup water
- 1 shiitake mushroom
- 1 tbsp fermented black bean paste
- 1 tbsp minced shallot
- 1 clove garlic, crushed
- 1 strip nori seaweed
- 4 ½ oz. ounces tempeh
- ¼ cup vegan mayonnaise
- 1 tsp sriracha sauce
- 1 6 inch French baguette, sliced into bite-sized cubes
- 1 tbsp olive oil
- 1 jalapeno pepper, sliced
- ½ ounce pickled daikon, or to taste
- ½ ounce pickled carrot, or to taste
- 2 cucumber slices, or to taste
- 3 tbsp chopped fresh cilantro
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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.
- Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
- Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
- Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
- Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
- 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.
- Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.
