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Tempeh Bahn Mi Sandwich with Pickled Carrots & Onions | The New Baguette

Tempeh Banh Mi

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  • Author: Alexandra Shytsman
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 4 sandwiches 1x
  • Category: Sandwiches
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Vegan


This tempeh banh mi features quick-pickled vegetables, cucumbers, and cilantro. It’s the perfect vegan sandwich!



For the Quick-Pickled Vegetables

  • 3/4 cup seasoned rice vinegar* (substitution notes below)
  • 1/2 cup water
  • 1 medium carrot, peeled and cut into thin matchsticks
  • 1 small red onion, peeled and cut into thin rings

For the Tempeh and Assembly

  • 2 tablespoons soy sauce
  • 2 tablespoons pure maple syrup
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon garlic powder
  • One 8-ounce package of tempeh, cut into 1/3-inch-thick strips
  • About 2 tablespoons avocado, organic canola, or refined coconut oil, for frying
  • 1/2 teaspoon arrowroot starch or cornstarch*
  • 1 baguette, cut into 4 pieces, halved lengthwise, and lightly toasted
  • 4 tablespoons mayonnaise
  • 2 Persian cucumbers, thinly sliced lengthwise
  • 2 generous handfuls of cilantro


  1. Start by pickling the vegetables. In a bowl or mason jar, combine 3/4 cup rice vinegar with 1/2 cup water. Toss in the carrots and onions, making sure they’re fully submerged. Cover and set aside at room temp for 30 to 60 minutes. 
  2. Meanwhile, marinade the tempeh. In a medium shallow dish, combine 2 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon garlic powder with 2 tablespoons water. Stir to combine. Add the tempeh and toss to coat. Set aside at room temp for 15 minutes, tossing again halfway through to make sure it’s marinating evenly.
  3. Heat a large non-stick skillet over medium-low heat and add enough oil to lightly coat the bottom. Add the tempeh in a single layer (reserving the marinade!) and cook until browned, about 3 minutes per side.
  4. While the tempeh cooks, whisk 1/2 teaspoon arrowroot to the reserved marinade, if using. When the tempeh is ready, add the reserved marinade and cook just until it thickens a bit, about 30 seconds.
  5. To assemble, spread 1 tablespoon of mayo on each quarter of the baguette. Top with 4-5 tempeh strips, pickled vegetables, cucumbers, and cilantro.


  • If you don’t have seasoned rice vinegar, substitute with plain rice vinegar, apple cider vinegar, or wine vinegar – and be sure to stir about 1 teaspoon salt and 2 teaspoons sugar or maple syrup into the brine to make up the difference.
  • Adding arrowroot or cornstarch to the reserved marinade makes it thick and shiny, and helps it stick to the tempeh. If you don’t have any, use double the amount of all-purpose flour. (You can also skip it entirely.)


  • Serving Size: 1 sandwich
  • Calories: 440
  • Carbohydrates: 52.9 g
  • Fiber: 1.6 g
  • Protein: 16.8 g