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.
Ingredients
Marinade
- 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 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.
Step 3
Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
Step 4
Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
Step 5
Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
Step 6
Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
Step 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.
Step 8
Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.
Cook’s Notes:
Nori, kombu, or wakame are all types of seaweed that work here.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 568 | |
% Daily Value * | |
Total Fat29g | 37% |
Saturated Fat5g | 24% |
Sodium5990mg | 260% |
Total Carbohydrate54g | 20% |
Dietary Fiber2g | 9% |
Total Sugars5g | |
Protein27g | |
Vitamin C5mg | 26% |
Calcium128mg | 10% |
Iron6mg | 33% |
Potassium549mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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