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Tempeh Bánh mì

Tempeh Bánh mì

Tempeh Banh Mi – you may have heard of it. But chances are, you probably haven’t. Well get ready my friends, because this is one very exciting meal! 

So you are probably wondering what Banh Mi is? It’s a sandwich (more or less). But what is special about this sandwich is it comes from a Vietnamese origin. Banh Mi sandwiches is the product that came from the French and the Vietnamese – they got together and had a sandwich baby! Which has now become a favorite among many people. 

The French took their favorites such as the baguette, and mayonnaise, then combined some of the local Vietnamese delicacies (cucumber and pickled carrots) to create a masterpiece.   

And my favorite part about this recipe is… drum roll please… it’s soooo easy to make! Most sandwiches are easy but unlike the others, this one tastes like it was hand made by the most brilliant chef on the planet. 

Vegan Tempeh Banh mi ingredients

To make this recipe, you will need 13 ingredients and 20 minutes.

First we start this dish off with cucumber, carrots, maple syrup and rice vinegar for a good source of potassium, fiber, and vitamin C. Instead of using sugar in the marinade, I used a natural sweetener (maple syrup) which gives it a nicer and healthier taste. You also have the option to add the scallions and cilantro to the marinade which will achieve a much more intense flavor. 

We then add in sesame oil, and tempeh. Tempeh is a soy product that originated from Indonesia and packs an impressive amount of essential nutrients. We are offered a good source of protein, magnesium, calcium and iron, not to mention a great taste. Top all of this off with some sauces and a baguette to complete your Banh Mi.  

carrot and cucumber with baguette and tempeh

Tempeh Banh Mi is the perfect meal for lunch or dinner because it’s: 

  • Easy to make. 
  • A great source of protein – 29g per serve. 
  • Easy way to get in some extra veggies. 
  • A great source of vitamin A.
  • Really tasty. 

I would not recommend storing this meal after being cooked. It is best served soon after cooking it to achieve the ultimate taste and texture. With how little time it takes to make this, there really isn’t a need for storing it. 

And that sums it up for today. I hope you enjoy this recipe. See you next time! 

Like this recipe? Why not head over and check out our Tempeh and Spinach Stir Fry with Potato or our Pumpkin Khao Soi with Rice Noodles recipes for more exciting ideas.

Vegan Tempeh Banh mi single portrait

Prep time
20 minutes
Total time
Category: Lunch
Serves: 2
Allergens: Cilantro, Gluten, Soy, Tempeh


For the bahn mi

  • ⅙ cup fresh cilantro (chopped)
  • 2 pieces mini baguette ((can be toasted))
  • 2 medium scallion (thinly sliced)
  • ¼ tsp sea salt
  • 6 oz tempeh (sliced)
  • 1 tablespoon toasted sesame oil

For the vegetable

  • ½ cup carrot (shredded)
  • 1 cucumber (cut in stripes)

For the marinade

  • 2 tbsps maple syrup
  • 2 tbsps rice vinegar

For the sauce

  • 1 tsp dark soy sauce
  • 1 tsp sriracha sauce
  • 4 tbsps vegan mayonnaise


  1. marinade the vegetables with the marinade ingredients while you prepare the rest of the ingredients.
  2. Heat up the sesame oil in a frying pan and fry the tempeh from both sides until golden brown for about 2 minutes from each side.
  3. Add the sauce to the baguette, add the marinated vegetables and the rest of the ingredients.
  4. Adjust taste and enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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