Recipe Lemongrass Tempeh Bánh mì
Gluten-free option
Protein-packed
Refined sugar free
Oil-free option
Nut-free option
Easy peasy
Kid-friendly
Comfort food
Main meals
Bánh mì is the Vietnamese word for bread, but it also refers to this fresh, ever-popular sandwich — the result of French and Vietnamese cultures colliding. Lemongrass tempeh takes it to the next level!
You will need
Serves 2
Pickled Vegetables
- 1 large carrot, julienned
- 1 small cucumbers, julienned
- 2 tablespoons rice vinegar, or vinegar of choice
- 1 tablespoon maple syrup
Lemongrass Tempeh
- 10 cm lemongrass, chopped finely
- 1 lime, zest and juice
- 3 cloves garlic, peeled and chopped finely
- 2 tablespoons soy or tamari sauce
- Red pepper flakes, to taste
- 300g tempeh, sliced thinly
- Sesame oil, for frying
To serve
- 1/4 cup vegan mayonnaise*
- 1 tablespoon chilli sauce (optional)
- Small handful fresh coriander sprigs
- 2 Vietnamese-style buns, white or wholemeal (gluten-free if needed)
Recipe: Rainbow Nourishments
Directions
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Step 1
To pickle the vegetables, combine the carrots, cucumber, vinegar and maple syrup in a bowl. Set aside in the fridge for at least 30 minutes.
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Step 2
To prepare the tempeh, combine all ingredients except the tempeh in a shallow bowl. Add the tempeh and toss until combined. (You can prepare this the day before and marinate overnight if you like!)
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Step 3
Drizzle sesame oil on a large fry pan over high heat. Add the tempeh, fry on one side for 2 minutes or until slightly golden and flip. Add the remaining marinade to the pan and allow the tempeh to cook until tender and golden brown.
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Step 4
Combine the vegan mayo and chilli sauce in a small bowl. Cut open the buns and spread the sauce inside.
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Step 5
Fill the buns with the pickled veggies, tempeh, and a few cilantro sprigs and enjoy!
Hot tip!
*Vegan mayo can be found in your local major supermarket or health food store.
Recipe: Rainbow Nourishments
