Vegan Banh Mi

Name: Vegan Banh Mi
Total time: 85
Yield: 2
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

Recipe by Buckwheat Queen from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

2 servings

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½ cup vegan Worcestershire sauce
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½ cup tamari soy sauce
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½ cup water
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1 shiitake mushroom
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1 tablespoon fermented black bean paste
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1 tablespoon minced shallot
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1 clove garlic, crushed
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1 strip nori seaweed
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4 ½ ounces tempeh

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¼ cup vegan mayonnaise
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1 teaspoon sriracha sauce
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1 (6 inch) French baguette, sliced into bite-sized cubes
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1 tablespoon olive oil
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1 jalapeno pepper, sliced
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½ ounce pickled daikon, or to taste
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½ ounce pickled carrot, or to taste
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2 cucumber slices, or to taste
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3 tablespoons chopped fresh cilantro

Instructions

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