Your favorite Vietnamese sandwich has gone vegan, served in a bowl. Classic ingredients are replaced with vegan alternatives and you get to eat it with a fork. Refrigerate any of the leftover vegan fish sauce for other recipes that call for fish sauce or oyster sauce.
Ingredients
- vegan Worcestershire sauce: 0.5 cup
- tamari soy sauce: 0.5 cup
- water: 0.5 cup
- shiitake mushroom: 1 piece
- fermented black bean paste: 1 Tbsp
- shallot: 1 Tbsp (minced)
- clove garlic: 1 piece (crushed)
- strip nori seaweed: 1 piece
- ½ ounces tempeh: 4 piece
- vegan mayonnaise: 0.25 cup
- sriracha sauce: 1 tsp
- French baguette, sliced into bite-sized cubes: 1 piece (6 inch)
- olive oil: 1 Tbsp
- jalapeño pepper: 1 piece (sliced)
- pickled daikon: 0.5 oz (to taste)
- pickled carrot: 0.5 oz (to taste)
- cucumber slices: 2 piece (to taste)
- fresh cilantro: 3 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.
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Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
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Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
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Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
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Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
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Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.
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Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.
