This Tempeh Bahn Mi Sandwich with pickled veggies and Honey Sriracha sauce is precisely what you need this summer! =)
Tempeh makes for a great meat substitute on sandwiches. Usually, I make my Bahn Mi's with Tofu, but we wanted to try something new and different this time. It turned out super tasty! Especially the honey sriracha sauce, it's creamy and zesty from the fresh lime. Give this sandwich a try and let us know what you think of it! Regina chose to make the sauce using our Silvestre honey.
Servings: 4 sandwiches
Cooking time: 40 minutes
- 1 baguette
- 1 8 oz package of tempeh
- 1 medium carrot, julienned
- ¼ cup of thinly julienned red onion
- A handful of cilantro leaves
- Half of a cucumber, sliced.
For the pickling veggies:
- ¼ cup of apple cider vinegar
- ¾ cup of water
- 2 tbsp of Brazilian Iguaçu River Wildflower - Silvestre (Buy it on Amazon)
- 2 bay leaves
- 1 small piece of ginger, peeled
- 4 whole cloves
- 1 small cinnamon stick
- 1 tsp of black peppercorns
- 1 tsp of sea salt
For the honey sriracha sauce:
- 3 tbsp of kewpie mayo
- 1 tsp of sriracha
- 2 tbsp of Brazilian Iguaçu River Wildflower - Silvestre
- Lime juice from half of a lime
- In a medium saucepan combine all the ingredients to pickle veggies, bring to a boil, reduce the heat on medium-low and simmer for 10 minutes. Combine carrots and red onions in a small bowl and pour the cooked vinegar into it. Let it sit for about 30 minutes.
- Meanwhile, make the sauce. Combine kewpie mayo, honey, sriracha and lime juice in a bowl and set aside.
- Meanwhile cook the tempeh in a frying pan on medium-high heat with olive oil until browned from both sides, about 5 minutes.
- Toast the baguette, spread a small amount of sauce on the bottom bun, place cucumbers, tempeh, pickled veggies, and fresh cilantro.