Recipe:

Lemongrass Tempeh Bánh mì

Lemongrass Tempeh Bánh mì recipe
Protein packed

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!

Preparation time Prep: 15 mins
cook time cook: 10 mins
serves:
2
Skill level Easy Peasy

You will need:

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
  • ¼ cup vegan mayonnaise*
  • 1 tablespoon chilli sauce (optional)
  • Small handful fresh coriander sprigs
  • 2 Vietnamese-style buns, white or wholemeal (gluten-free if needed)

Directions:

  • 1To pickle the vegetables, combine the carrots, cucumber, vinegar and maple syrup in a bowl. Set aside in the fridge for at least 30 minutes.
  • 2To 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!)
  • 3Drizzle 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.
  • 4Combine the vegan mayo and chilli sauce in a small bowl. Cut open the buns and spread the sauce inside.
  • 5Fill the buns with the pickled veggies, tempeh, and a few cilantro sprigs and enjoy!

*Tip: Vegan mayo can be found in your local major supermarket or health food store.

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