Recipe By Buckwheat Queen
Rating
Published Jun 19th
Prep 20m Cook 45m Additional 20m Ready In 1h 25m
Servings 2 bowls Calories 568.3

Your favorite Vietnamese sandwich has gone vegan, served in a bowl. Classic ingredients are replaced with vegan alternatives and you get to eat it with a fork. Refrigerate any of the leftover vegan fish sauce for other recipes that call for fish sauce or oyster sauce.

Recipe Ingredients

  • ½ cup vegan Worcestershire sauce
  • ½ cup tamari soy sauce
  • ½ cup water
  • 1 shiitake mushroom
  • 1 tablespoon fermented black bean paste
  • 1 tablespoon minced shallot
  • 1 clove garlic, crushed
  • 1 strip nori seaweed
  • 4 ½ ounces tempeh
  • ¼ cup vegan mayonnaise
  • 1 teaspoon sriracha sauce
  • 1 (6 inch) French baguette, sliced into bite-sized cubes
  • 1 tablespoon 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 tablespoons chopped fresh cilantro

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 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.
  3. 3 Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
  4. 4 Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
  5. 5 Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
  6. 6 Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
  7. 7 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.
  8. 8 Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

Nutrition Facts

  • Calories 568.3
  • Carbohydrate 53.7 g
  • Fat 28.5 g
  • Fiber 2.4 g
  • Protein 26.7 g
  • Saturated Fat 4.7 g
  • Sodium 5989.5 mg
  • Sugar 4.8 g

Chef's Notes

Nori, kombu, or wakame are all types of seaweed that work here; Regular soy sauce may be substituted for tamari, if desired; Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
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