Tempeh Banh Mi

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

3/4 cup seasoned rice vinegar* (substitution notes below)

1/2 cup water

1 medium carrot, peeled and cut into thin matchsticks

1 small red onion, peeled and cut into thin rings

2 tablespoons soy sauce

2 tablespoons pure maple syrup

1 tablespoon seasoned rice vinegar

1 tablespoon toasted sesame oil

1 teaspoon garlic powder

One 8-ounce package of tempeh, cut into 1/3-inch-thick strips

About 2 tablespoons avocado, organic canola, or refined coconut oil, for frying

1/2 teaspoon arrowroot starch or cornstarch*

1 baguette, cut into 4 pieces, halved lengthwise, and lightly toasted

4 tablespoons mayonnaise

2 Persian cucumbers, thinly sliced lengthwise

2 generous handfuls of cilantro

Directions

Start by pickling the vegetables. In a bowl or mason jar, combine 3/4 cup rice vinegar with 1/2 cup water. Toss in the carrots and onions, making sure they’re fully submerged. Cover and set aside at room temp for 30 to 60 minutes.Â

Meanwhile, marinade the tempeh. In a medium shallow dish, combine 2 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon garlic powder with 2 tablespoons water. Stir to combine. Add the tempeh and toss to coat. Set aside at room temp for 15 minutes, tossing again halfway through to make sure it’s marinating evenly.

Heat a large non-stick skillet over medium-low heat and add enough oil to lightly coat the bottom. Add the tempeh in a single layer (reserving the marinade!) and cook until browned, about 3 minutes per side.

While the tempeh cooks, whisk 1/2 teaspoon arrowroot to the reserved marinade, if using. When the tempeh is ready, add the reserved marinade and cook just until it thickens a bit, about 30 seconds.

To assemble, spread 1 tablespoon of mayo on each quarter of the baguette. Top with 4-5 tempeh strips, pickled vegetables, cucumbers, and cilantro.

Nutrition

• Serving Size: 1 sandwich
• Calories: 440
• Total Carbohydrate: 52.9 g
• Dietary Fiber: 1.6 g
• Protein: 16.8 g