Tempeh Banh Mi Crostini

I love making Banh Mi, a Vietnamese sandwich. Today, I wanted to make a variation – crostini! I also switched things up and used tempeh instead of tofu. I topped the crostini with spicy mayo, thinly sliced cucumber, stir fried tempeh, pickled daikon, carrot, and jalapeño, and fresh cilantro. These elements are the same for the crostini and the sandwich, so you can eat yours however you please! I’m sure the filling would also work in a lettuce wrap or in a fresh rice paper roll. Experiment and have fun with the recipe! If you try it out and post to Instagram use #plantbasedartist! I’d love to see your creations 🙂

ingredients

yield: 6 crostini

for pickled veggies:

1/4 cup julienned daikon

1/4 cup julienned carrot

1/2 jalapeno, thinly sliced (optional)

1/2 cup water

1/4 cup rice vinegar

1/4 cup sugar

for tempeh:

1/2 package (8oz) tempeh (I used Trader Joe’s 3 grain tempeh, substitute extra firm tofu)

1 teaspoon coconut oil (or cooking oil of choice)

1/2 teaspoon grated lemongrass

1/2 teaspoon grated ginger

1/2 cup water

5 teaspoons low sodium soy sauce

2 teaspoons coconut palm sugar (substitute light brown sugar)

for spicy mayo:

2 tablespoons mayo (I like Just Mayo brand)

1/2 teaspoon sambal oelek (chili paste)

1/2 teaspoon grated ginger

1 teaspoon low sodium soy sauce

1 pinch sugar, optional

for crostini:

baguette (cut into six 1/2 inch slices and toasted)

thinly sliced cucumber

fresh cilantro

method

prepare the pickled veggies by simmering the water, rice vinegar, and sugar until the sugar has dissolved. remove from heat and add the cut carrot, daikon, and jalapeño. cover and set aside.

prepare tempeh by cutting the blog of tempeh into small cubes. (note: when I make this with tofu, I simply bake slices tofu with oil, salt, and pepper at 425F until golden brown, since I like the taste of tofu.) heat coconut oil to medium-high heat. add tempeh cubes and stir fry until golden brown. add the lemongrass, ginger, water (you may want to start with less than 1/2 cup), soy sauce, and sugar. simmer until the sauce has reduced and formed a glaze over the tempeh. set aside.

prepare the spicy may by whisking together the mayo, sambal, ginger, soy sauce, and sugar. set aside.

prepare the crostini by spreading spicy mayo onto each baguette slice. top each with sliced cucumber, tempeh, pickled veggies, and fresh cilantro. enjoy!

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