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Tempeh Banh Mi – you may have heard of it. But chances are, you probably haven’t. Well get ready my friends, because this is one very exciting meal!
So you are probably wondering what Banh Mi is? It’s a sandwich (more or less). But what is special about this sandwich is it comes from a Vietnamese origin. Banh Mi sandwiches is the product that came from the French and the Vietnamese – they got together and had a sandwich baby! Which has now become a favorite among many people.
The French took their favorites such as the baguette, and mayonnaise, then combined some of the local Vietnamese delicacies (cucumber and pickled carrots) to create a masterpiece.
And my favorite part about this recipe is… drum roll please… it’s soooo easy to make! Most sandwiches are easy but unlike the others, this one tastes like it was hand made by the most brilliant chef on the planet.
To make this recipe, you will need 13 ingredients and 20 minutes.
First we start this dish off with cucumber, carrots, maple syrup and rice vinegar for a good source of potassium, fiber, and vitamin C. Instead of using sugar in the marinade, I used a natural sweetener (maple syrup) which gives it a nicer and healthier taste. You also have the option to add the scallions and cilantro to the marinade which will achieve a much more intense flavor.
We then add in sesame oil, and tempeh. Tempeh is a soy product that originated from Indonesia and packs an impressive amount of essential nutrients. We are offered a good source of protein, magnesium, calcium and iron, not to mention a great taste. Top all of this off with some sauces and a baguette to complete your Banh Mi.
Tempeh Banh Mi is the perfect meal for lunch or dinner because it’s:
I would not recommend storing this meal after being cooked. It is best served soon after cooking it to achieve the ultimate taste and texture. With how little time it takes to make this, there really isn’t a need for storing it.
And that sums it up for today. I hope you enjoy this recipe. See you next time!
For the bahn mi
For the vegetable
For the marinade
For the sauce
|Amount Per Serving|
|Calories 662||From Fat 241|
|% Daily Value*|
|Total Fat 27g||41.27%|
|Saturated Fat 4g||20.21%|
|Trans Fat 0g|
|Total Carbohydrate 77g||25.6%|
|Dietry Fiber 6g||24.29%|
|Vitamin K2 (menaquinone-4) 0µg||0%|
|Vitamin A 5439.37IU||108.79%|
|Vitamin B-12 0.07µg||1.13%|
|Vitamin B-6 0.43mg||21.44%|
|Vitamin C 6.5mg||10.84%|
|Vitamin D 0IU||0%|
|Vitamin E 1.59mg||5.32%|
|Vitamin K1 (phylloquinone) 60.45µg||75.56%|
|Pantothenic acid 0.46mg||4.62%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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