Bbq Tempeh Banh Mi

Bbq Tempeh Banh Mi Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 20 minutes


1 250 g brick/package tempeh

1/2 C favorite bbq sauce

1/4 C water

1 C shredded napa cabbage

1 C carrot, shredded or ribbons

1/2 C unseasoned rice vinegar (or white wine vinegar)

3/4 C hot water

1 garlic clove, minced

1/2 tsp ground mustard

1/2 tsp cumin seeds

1 tsp sea salt

1/4 tsp ground black pepper

1 long french-style baguette, divided into 4 pieces (or 4 crusty rolls)

1/2 C vegan mayonnaise

3 field cucumbers, thinly sliced or shaved

1/4 C pickled jalapeños

1 C cilantro leaves


1Preheat oven to 350°F.

2Slice tempeh into quarters (4 slices). Whisk together your favorite bbq sauce with 1/4 cup water, and marinate tempeh in the mixture for 20 minutes in the fridge.

3Toss together shredded cabbage and carrot in a bowl. Add minced garlic, cumin seeds, ground mustard, sea salt, ground black pepper, rice vinegar and hot water and combine until well mixed and the cabbage and carrot are submerged. Refrigerate until ready to assemble sandwiches.

4Lay marinated tempeh slices onto a parchment lined baking sheet and bake for 20 minutes, flipping the slices half way through baking time and using extra marinade to baste them once or twice.

5Prepare the baguette/buns by spreading 1 tablespoon of vegan mayonnaise on the inside of each side of the bun.

6Shake excess liquid off of the pickled cabbage and carrot, and place a small handful on the bottom bun. Place a couple slices of baked tempeh on top and add cucumber, cilantro, and pickled jalapénos.

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