Vietnamese Caramelized Tempeh & Eggplant Banh Mi-Inspired Sandwich

Ingredients

• 4 oz tempeh, cut into thin slices
• 6 oz Japanese eggplant, halved lengthwise
• 1 piece (6 inches) vegan baguette or crusty bread, split horizontally
• 2 tbsp coconut sugar, for caramel
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 3 oz daikon radish, julienned for pickling
• 3 tbsp rice vinegar for pickling
• 0.25 tsp sea salt, for pickling
• 2 tbsp vegan mayo
• 0.5 tsp sriracha
• 2 oz cucumber, thinly sliced
• 0.25 cup fresh cilantro, loosely packed
• 1 tsp sesame seeds, for garnish
• 2 tbsp neutral oil, for cooking

Instructions

1. 1

   Prepare pickled daikon: combine julienned daikon, 3 tbsp rice vinegar, and sea salt in a small bowl. Let sit for 15 minutes while you prep other ingredients.

2. 2

   Press tempeh slices between paper towels to remove excess moisture, then cut into ¼-inch thick slices.