You can enjoy the fresh flavour combo of a traditional Vietnamese-style banh mi but with no meat at all! This simple sandwich is a great Meatless Monday idea that you’ll want left overs of all week. You’ve probably seen veggie versions of this sandwich made with tofu in some restaurants, but we like the heartiness and full flavour of tempeh. Smothered with sweet bbq sauce, it goes perfectly with quick pickled cabbage and carrots, crunchy cucumbers, spicy jalapeños, and citrusy cilantro.
** makes 4 sandwiches
1 brick/package tempeh (250g)
1/2 C favourite bbq sauce
1/4 C water
1 C shredded napa cabbage
1 C carrot ribbons (or shredded)
1/2 C unseasoned rice vinegar (or white wine vinegar)
3/4 C hot water
1 garlic clove, minced
1/2 tsp ground mustard
1/2 tsp cumin seeds
1 tsp sea salt
1/4 tsp ground pepper
1 long french-style baguette (divided into 4 pieces) OR 4 crusty rolls
1/2 C vegan mayonnaise
3 field cucumbers, thinly sliced or shaved
1/4 C pickled jalapeños
1 C cilantro leaves
Pre-heat oven to 350 F.
Slice tempeh into quarters (4 slices). Whisk together your favorite bbq sauce with 1/4 cup water and marinate tempeh for 20 minutes in the fridge.
Toss together shredded cabbage and carrot in a bowl. Add minced garlic, cumin seeds, ground mustard, sea salt, ground pepper, rice vinegar and hot water and combine until well mixed and the cabbage and carrot are submerged. Refrigerate until ready to assemble sandwiches.
Lay marinated tempeh slices onto a parchment lined baking sheet and bake for 20 minutes, flipping the slices half way through baking time and using extra marinade to baste them once or twice.
Prepare the baguette/buns by spreading 1 tablespoon of vegan mayonnaise on the inside of each side of the bun.
Shake excess liquid off of pickled cabbage and carrot and place a small handful on the bottom bun. Place a couple slices of baked tempeh on top and add cucumber, cilantro, and pickled jalapénos.