Introduction to Crispy Tempeh Banh Mi with Pickled Vegetables
Hey there, fellow food lovers! If you’re anything like me, you know that life can get pretty hectic, especially when juggling family, work, and everything in between. That’s why I’m excited to share my recipe for Crispy Tempeh Banh Mi with Pickled Vegetables. This delightful sandwich is not only a quick solution for a busy day, but it also packs a punch of flavor that will impress your loved ones. With its crispy tempeh and tangy pickled veggies, it’s a delicious way to enjoy a taste of Vietnam right in your kitchen. Let’s dive in!
Why You’ll Love This Crispy Tempeh Banh Mi with Pickled Vegetables
This Crispy Tempeh Banh Mi with Pickled Vegetables is a game-changer for busy weeknights! It’s quick to prepare, taking just over an hour from start to finish, and the flavors are simply irresistible. The crispy tempeh adds a satisfying crunch, while the pickled veggies bring a refreshing zing. Plus, it’s a fantastic way to sneak in some healthy ingredients without sacrificing taste. Trust me, your family will be asking for seconds!
Ingredients for Crispy Tempeh Banh Mi with Pickled Vegetables
Let’s gather our ingredients for this mouthwatering Crispy Tempeh Banh Mi with Pickled Vegetables. Each component plays a vital role in creating that perfect balance of flavors and textures. Here’s what you’ll need:
- Tempeh: This fermented soy product is the star of our sandwich, providing a hearty, protein-packed base. It’s nutty and has a firm texture that crisps up beautifully when baked.
- Tamari: A gluten-free soy sauce alternative, tamari adds a savory depth to the tempeh. If you’re not gluten-sensitive, regular soy sauce works just as well!
- Olive Oil: This healthy fat helps to crisp the tempeh while adding a touch of richness. You can substitute it with avocado oil for a different flavor profile.
- Arrowroot Powder: This is our secret weapon for achieving that crispy exterior. It’s a great gluten-free alternative to cornstarch. If you don’t have it, cornstarch can be used instead.
- Cucumber: Fresh and crunchy, cucumber adds a refreshing bite to the sandwich. You can also use pickled cucumbers for an extra zing!
- Carrots: These sweet, crunchy matchsticks not only add color but also a delightful crunch. Feel free to use shredded carrots if that’s what you have on hand.
- Daikon Radish: This mild radish brings a unique flavor and crunch. If you can’t find daikon, regular radishes or even jicama can be a good substitute.
- Apple Cider Vinegar: This tangy vinegar is essential for pickling the veggies, giving them that signature zing. You can swap it with rice vinegar for a milder taste.
- Honey: A touch of sweetness balances the acidity of the vinegar. If you prefer a vegan option, maple syrup or agave nectar works beautifully.
- Sea Salt: Just a pinch enhances all the flavors. If you’re watching your sodium intake, feel free to reduce the amount.
- Baguettes or Sandwich Rolls: These are the perfect vessels for our delicious filling. Look for small, crusty rolls that can hold up to the fillings without falling apart.
- Greek Yogurt: This creamy base adds a rich texture and can be spiced up for a kick. You can use dairy-free yogurt if you’re avoiding dairy.
- Chili Paste (optional): If you like a bit of heat, this is your go-to! Adjust the amount to your spice preference, or leave it out for a milder version.
- Fresh Mint Leaves: These fragrant leaves add a burst of freshness and a lovely aroma. You can also use cilantro if you prefer.
- Sliced Green Chilies: For those who crave a little extra spice, these are a fantastic garnish. You can skip them if you’re serving kids or spice-averse family members.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Now that we have our ingredients ready, let’s get cooking!
How to Make Crispy Tempeh Banh Mi with Pickled Vegetables
Now that we have our ingredients ready, let’s dive into the fun part—making our Crispy Tempeh Banh Mi with Pickled Vegetables! Follow these simple steps, and you’ll have a delicious sandwich that’s sure to impress.
Step 1: Marinate the Tempeh
First things first, let’s get that tempeh marinating! In a medium bowl, combine the tamari and olive oil. Whisk them together until they’re well blended. Then, add the tempeh strips to the bowl, making sure they’re fully submerged in the marinade. Let them soak up those flavors for about 15 minutes. This step is crucial because it infuses the tempeh with a savory taste that will shine through in every bite!
Step 2: Prepare the Pickled Vegetables
While the tempeh is soaking, it’s time to prepare our tangy pickled vegetables. In another bowl, mix together the apple cider vinegar, honey, and sea salt. Stir until the honey dissolves completely. Once that’s done, toss in the cucumber, carrots, and daikon radish. Make sure they’re all coated in the vinegar mixture. Let them marinate for at least 30 minutes. This will give the veggies a delightful crunch and a zesty flavor that pairs perfectly with the crispy tempeh!
Step 3: Bake the Tempeh
Now, let’s get that oven preheated to 400°F. While it’s warming up, take the marinated tempeh out of the bowl. Sprinkle the arrowroot powder over the tempeh strips, ensuring each piece is well coated. This is the secret to achieving that crispy exterior! Line a baking sheet with parchment paper and arrange the tempeh in a single layer. Bake for 25-30 minutes, flipping them halfway through. You want them to be golden brown and crispy. The aroma wafting through your kitchen will be absolutely irresistible!
Step 4: Make the Spicy Yogurt
While the tempeh is baking, let’s whip up our spicy yogurt. In a small bowl, combine the Greek yogurt with chili paste. Mix it well until it’s smooth and creamy. If you’re like me and love a little heat, feel free to add more chili paste to suit your taste. This creamy spread will add a delicious kick to your sandwich!
Step 5: Assemble the Sandwich
Finally, it’s time to put everything together! Take your baguettes or sandwich rolls and cut them open, keeping one side intact. Generously spread the spicy yogurt mixture on the inside of each roll. Now, fill them with the crispy tempeh, followed by the tangy pickled vegetables. Don’t forget to add some fresh mint leaves and sliced green chilies for that extra burst of flavor! Serve your Crispy Tempeh Banh Mi with Pickled Vegetables right away, and enjoy every delicious bite!
Tips for Success
- Prep your ingredients ahead of time to save on cooking time during busy evenings.
- Don’t skip the marinating step; it’s key for flavor-packed tempeh!
- Feel free to customize the pickled veggies based on what you have on hand.
- For extra crunch, add some sliced radishes or crispy chickpeas on top.
- Serve with a side of fresh fruit for a balanced meal!
Equipment Needed
- Baking Sheet: A standard baking sheet works great, but a cast-iron skillet can also give the tempeh a nice crisp.
- Parchment Paper: This helps prevent sticking; aluminum foil can be a substitute if needed.
- Mixing Bowls: Use any size you have on hand; just make sure they’re big enough for marinating.
- Whisk or Fork: For mixing marinades and yogurt; a spoon will do in a pinch!
Variations
- Spicy Tempeh: For those who crave more heat, add extra chili paste to the tempeh marinade or use a spicier chili sauce in the yogurt.
- Vegan Option: Substitute Greek yogurt with a plant-based yogurt alternative and use maple syrup instead of honey for a completely vegan dish.
- Grilled Veggies: Instead of pickling, grill your vegetables for a smoky flavor. Bell peppers and zucchini work wonderfully!
- Gluten-Free Bread: Use gluten-free rolls or lettuce wraps to make this sandwich suitable for gluten-sensitive diets.
- Herb Variations: Swap out mint for cilantro or basil to give your sandwich a different flavor profile.
Serving Suggestions
- Fresh Fruit Salad: Pair your sandwich with a refreshing fruit salad for a light and healthy side.
- Iced Green Tea: A chilled glass of iced green tea complements the flavors beautifully.
- Chips or Crisps: Serve with a side of crunchy chips for added texture.
- Presentation: Garnish with extra mint leaves for a pop of color and freshness!
FAQs about Crispy Tempeh Banh Mi with Pickled Vegetables
1. Can I make the pickled vegetables ahead of time?
Absolutely! You can prepare the pickled vegetables a day in advance. Just store them in an airtight container in the fridge. This way, they’ll be even more flavorful when you’re ready to assemble your Crispy Tempeh Banh Mi with Pickled Vegetables.
2. What can I substitute for tempeh?
If tempeh isn’t your thing, you can use tofu instead. Just make sure to press it to remove excess moisture before marinating. You can also try chickpeas for a different texture and flavor!
3. How do I store leftovers?
If you have any leftovers, store the components separately. Keep the crispy tempeh in an airtight container in the fridge for up to three days. The pickled vegetables can last even longer. Just reassemble your sandwich when you’re ready to enjoy it again!
4. Can I make this recipe gluten-free?
Yes! To make your Crispy Tempeh Banh Mi with Pickled Vegetables gluten-free, use tamari instead of soy sauce and opt for gluten-free baguettes or rolls. It’s a delicious way to enjoy this dish without the gluten!
5. What if my family doesn’t like spicy food?
No worries! You can easily adjust the spice level. Simply omit the chili paste from the yogurt and skip the sliced green chilies. The sandwich will still be packed with flavor from the pickled veggies and marinated tempeh!
Final Thoughts
Making Crispy Tempeh Banh Mi with Pickled Vegetables is more than just preparing a meal; it’s about creating a delightful experience for you and your loved ones. The combination of crispy tempeh and tangy pickled veggies brings a burst of flavor that’s sure to brighten any busy day. Plus, it’s a fantastic way to introduce new tastes and textures to your family’s dinner table. So, roll up your sleeves, gather your ingredients, and enjoy the process. I promise, every bite will be a celebration of flavor and joy that you’ll want to share again and again!
Print
Crispy Tempeh Banh Mi with Pickled Vegetables delights!
Crispy Tempeh Banh Mi with Pickled Vegetables delights!
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Ingredients
- 1 block (8 ounces) tempeh, cut into thin strips
- 1 tablespoon tamari
- 1 tablespoon olive oil
- 1 tablespoon arrowroot powder
- 1 cup cucumber, cut into matchsticks
- 1 cup carrots, cut into matchsticks
- 1 cup daikon radish, cut into matchsticks
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1/2 teaspoon sea salt
- 4 small baguettes or sandwich rolls
- 1/2 cup Greek yogurt
- 1 tablespoon chili paste (optional)
- Fresh mint leaves, for garnish
- Sliced green chilies, for garnish
Instructions
- Begin by combining tamari and olive oil in a bowl. Add the tempeh strips and let them soak up the flavors for about 15 minutes.
- In another bowl, mix together apple cider vinegar, honey, and sea salt until the honey dissolves. Toss in the cucumber, carrots, and daikon radish, allowing them to marinate for at least 30 minutes.
- Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
- Take the marinated tempeh and coat it with arrowroot powder, ensuring each piece is well covered. Arrange the tempeh on the baking sheet in a single layer. Bake for 25-30 minutes, flipping them halfway through until they are crispy and golden brown.
- While the tempeh bakes, blend Greek yogurt with chili paste in a small bowl if you want some heat.
- Cut the baguettes or sandwich rolls open, keeping one side intact. Spread the spicy yogurt mixture generously on the inside of each roll.
- Once the tempeh is finished baking, fill the rolls with the crispy tempeh, followed by the tangy pickled vegetables, fresh mint leaves, and sliced green chilies.
- Serve right away and relish your crispy tempeh sandwich with tangy veggie slaw!
Notes
- For an extra crunch, consider adding sliced radishes or crispy chickpeas on top of the sandwich.
- If you like it spicier, increase the amount of chili paste in the yogurt or add fresh sliced jalapeños inside the sandwich.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Vietnamese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 15g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 5mg