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