BBQ Tempeh Banh Mi
Do you guys watch Youtube?
I mean for more than the occasional, adorable and silly animal video that someone may have linked on Facebook. Do you ever just spend way too long browsing and coming across hidden treasures? I do. That’s the sole reason this amazing sandwich exists in my life.
Well, for a few months now, I have been hopelessly obsessed with the Hot For Food Youtube channel. The food Lauren and her boyfriend John make is just so damn appetizing! Lauren also has a personal Youtube channel where she posts these “What I Ate in a Day” vlogs. Is it weird that I’m totally into watching what other people eat in a day? It’s oddly inspiring, and it gets my creative juices flowing. They also have a blog that reposts the stuff they do on their channel.
So, if you didn’t click the links, they make vegan food. I feel like a lot of people hear “vegan,” and run the other way, but Lauren and John make food that anyone can drool over.
Annnnnyway, I saw a version of this sandwich on their channel, and couldn’t stop fantasizing about eating it, so I decided to make it (except sort of my own version).
Maybe you’re wondering what tempeh is…maybe you’re not…I’m going to tell you either way! Tempeh is made from whole soybeans (tofu is also made from soy, but not the whole beans), that go through a fermentation process, and are pressed into a cake. It’s really delicious and I’ve been eating it for years (mostly plain in a sandwich with jam and cheese—weird?).
When I fed Mikey the sandwich without telling him what it was, he was like “Uh…What exactly is this? It’s good. It’s almost like a bunch of nuts pressed together.” LOL Not at all how I would describe it but…there you go!
Okay let’s talk about this sandwich.
Banh Mi have always been a favorite of mine (remember when I shared this one?). When I get them at Vietnamese restaurants, I always order tofu, but the idea to use tempeh AND to add BBQ sauce I found to be revolutionary! Of course BBQ and banh mi go together! So often hoisin sauce is squirted all over banh mi, and it has a lot of the same properties as BBQ sauce—sticky, sweet, and savory! I love how the BBQ pairs with the pickled vegetables, and some fresh jalapeños bring a little heat. Of course you can leave those off if you’re not a spice fan (like Mikey).
And yes…I promise I will eventually address the elephant in the room—where did the meat go from my diet? It’s something I feel needs its own post, and really it was less of a decision I made, and sort of something that just happened.
PrintBBQ Tempeh Banh Mi
Yield: 2-3 sandwiches
Ingredients:
for the cabbage and carrot pickles:
- 1 large carrot, shaved (2 and 1/2 to 3 oz.)
- 1/2 head napa cabbage, shredded (around 5 to 5 and 1/2 ounces)
- 1/4 cup rice vinegar
- 1/2 cup hot water
- scant 2 tbsp sugar
- 1 tsp kosher salt
for the tempeh:
- 1/4 cup BBQ sauce (your favorite, or try my homemade kind)
- 1 tbsp Worcestershire sauce
- 1 tsp sriracha
- 1/4 cup warm water
- 7 oz. tempeh, cut into two or three rectangular pieces
for the quick cucumber pickles:
- 1 large cucumber, sliced very thinly (I used a mandolin)
- 1 tbsp kosher salt
- 1 tbsp granulated sugar
to assemble:
- 1/2 a baguette, sliced in half or three pieces
- mayo (I like this brand---it's vegan)
- fresh cilantro
- fresh jalapeño, sliced (optional)
Directions:
for the cabbage and carrot pickles:
- In a medium bowl, combine the hot water with the sugar, salt, and vinegar and whisk to combine. Add in the carrots and cabbage and toss to combine. Cover with plastic wrap and refrigerate for at least an hour, and up to overnight.
for the tempeh:
- In a small bowl, whisk together the BBQ sauce, Worcestershire, sriracha, and water.
- Lay the tempeh in a tupperware and pour over the marinade and turn to coat. Cover and refrigerate for an hour or two.
- Pre-heat oven to 350 degrees. Spray a baking sheet with non-stick spray and lay the tempeh rectangles on it. Bake for 5 min and then baste with extra sauce. Bake for 5 min more, then flip the tempeh and baste again. Bake and additional 5 min, baste, and then bake a final 5 min (20 min in all).
for the quick cucumber pickles:
- In a small bowl, combine the cucumber slices, salt, and sugar. Use your hands to toss together and fully coat all the slices.
- Allow to sit for 10 minutes. Taste, and if they taste too sweet or salty, rinse under cool water.
to assemble:
- Spread the bread with mayo. On one side, top with the pickled carrots and cabbage and the tempeh. On the side top with the pickled cucumbers, cilantro, and jalapeños (if using). Put them together, and enjoy!
*This will leave you with leftover pickles, but worry not---they are awesome on any other type of sandwich, and killer on avocado toast!
recipe adapted from here
