Vietnamese Caramelized Tempeh & Eggplant Banh Mi-Inspired Sandwich

Name: Vietnamese Caramelized Tempeh & Eggplant Banh Mi-Inspired Sandwich
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 4 oz tempeh; 6 oz Japanese eggplant; 1 piece (6 inches) vegan baguette or crusty bread; 2 tbsp coconut sugar; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 cloves garlic; 1 tsp ginger; 3 oz daikon radish; 3 tbsp rice vinegar for pickling; 0.25 tsp sea salt; 2 tbsp vegan mayo; 0.5 tsp sriracha; 2 oz cucumber; 0.25 cup fresh cilantro; 1 tsp sesame seeds; 2 tbsp neutral oil

Prep 20 min · Cook 25 min · Serves 1 · medium

Vegan

Crispy pan-seared tempeh with savory-sweet caramel glaze, roasted eggplant, and pickled daikon served on crusty baguette with cilantro, cucumber, and sriracha mayo for a vegan twist on the classic Vietnamese street food.

Ingredients

4 oz tempeh
6 oz Japanese eggplant
1 piece (6 inches) vegan baguette or crusty bread
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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