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TEMPEH BANH MI

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Crispy baguette, sweet-savoury tempeh, and tangy pickled veggies - this is plant-based fuel done right.

INGREDIENTS

  • 1 block Noble Bean Sea vegetables tempeh (240g), sliced

  • 1 tbsp soy sauce

  • 1 tbsp maple syrup

  • 1 tsp rice vinegar

  • 1 garlic clove, minced

  • 1 baguette

  • Pickled veggies (carrot, daikon, cucumber)

  • Fresh cilantro

  • Vegan mayo

  • Optional: sliced jalapeño or sriracha for heat

10 minutes (ecluding marinating time)

2 servings

INSTRUCTIONS

  1. In a bowl, mix together the soy sauce, maple syrup, vinegar, and garlic. Marinate the sliced tempeh in sauce for 10–15 min (or up to 1 hour for deeper flavor).

  2. Pan-fry the marinated tempeh in a bit of oil over medium heat for about 3–4 min per side until golden and crispy.
    Alternatively, air fry at 400°F (200°C) for approx. 10–12 min, flipping halfway through.

  3. Slice a fresh baguette lengthwise. Spread both sides generously with vegan mayo (you can mix in a little sriracha for a spicy kick).

  4. Layer with tempeh, pickled veggies and herbs

  5. Wrap it up and head outside - picnic perfection!

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