I laugh when I see this title, because I'm just a Midwest girl and I have a recipe with Banh Mi in the name. It sounds so exotic. And it really kind of is. There is tempeh in this filling sandwich and we both had to Google "What's tempeh?" Turns out it's fermented soybeans. A few months ago we took the leap into tofu, neither of us having tried that before. If we hadn't gotten used to tofu first, I don't know if I could have gotten tempeh into the house, let alone on a plate, and in a belly! :) But after trying it, it is really good! It adds a creamy, crunchy element to this flavorful sandwich. I love these quick and easy lunch recipes that are also portable, since we are likely running around and have a hard time stopping to eat.
Banh Mi with Pickled Veggies
Ingredients:
For the Filling:
1 1/4 yellow onions (chopped)
5 cloves garlic (minced)
1-8oz package tempeh
2 Tablespoons soy sauce (or tamari or liquid aminos)
1/3 cup chopped Cilantro
2/3 cup Hummus
Pickled Veggies
2 medium cucumber (sliced)
2 medium carrot (cut into matchsticks)
2/3 cups white vinegar (or your favorite flavored one)
2 Tablespoons maple syrup
2 Whole Grain Baguettes from your favorite bakery. Maybe even your very own in-home bakery. #lifegoals
Prepare:
In a bowl, combine cucumbers, carrots, vinegar, and maple syrup. Set aside while making the rest of the sandwich.
In a stockpot over medium heat, saute onions and garlic until onions start to turn translucent. Add water a tablespoon at a time to keep vegetables from sticking.
Cook tempeh by stirring tempeh and soy sauce into the onion/garlic mixture. Cook until hot. Remove from heat and stir in cilantro.
Assemble:
Slice baguettes horizontally across but not through. Spread hummus on the bottom half of the baguettes. Top with tempeh mixture. Drain pickled veggies and add to sandwiches. Top with more cilantro (because you can never have enough cilantro! :))
Enjoy.
Tried this? Leave a comment to let me know your thoughts!
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