Bbq Tempeh Banh Mi Recipes
BBQ TEMPEH BANH MI
You'll be down for Meatless Monday when you taste the flavors going on in this BBQ tempeh banh mi sandwich!
Provided by Lauren Toyota
Categories Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Slice tempeh into quarters (4 slices). Whisk together your favorite bbq sauce with 1/4 cup water, and marinate tempeh in the mixture 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 black 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 the 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.
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- Start by pickling the vegetables. In a medium shallow dish, combine 3/4 cup rice vinegar with 1/2 cup water. Toss in the carrots and onions, making sure the vegetables are fully submerged. Cover and let sit at room temperature for 30 to 60 minutes.
- Meanwhile, marinade the tempeh. In a medium shallow dish, combine 2 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon garlic powder with 2 tablespoons water. Stir to combine. Add the tempeh and toss to coat. Let stand at room temperature for 15 minutes, tossing again halfway through to make sure it’s marinating evenly.
- Heat a large non-stick skillet over medium-low heat and add enough oil to lightly coat the bottom. Add the tempeh in a single layer (reserving the marinade!) and cook until browned, about 3 minutes per side.
- While the tempeh cooks, whisk 1/2 teaspoon arrowroot into the reserved marinade (optional, see Note). When all the tempeh is golden brown, add the reserved marinade and cook just until it thickens a bit, about 30 seconds. Turn the heat off.
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