Tempeh Bành Mì with Quick-Pickled Vegetables is a soy-free tempeh sandwich made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.
2 to 3 servings · About 30 min · Soy-free · Gluten-free option
Why fermented chickpea tempeh
We start with fresh, fermented chickpea tempeh instead of soy. The live culture (Rhizopus oligosporus) breaks the chickpeas down into something firm, nutty, and high in protein, with a porous texture that takes on seasoning beautifully.
Ingredients
- Quick pickles (30 min to 3 days ahead): 1 large carrot + ½ daikon, cut into matchsticks
- ⅓ cup rice vinegar
- 1 tsp sugar
- pinch salt
- Marinade: 8 oz fresh tempeh, sliced ¼”
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 2 cloves garlic, minced
- ½ tsp ginger, grated
- ½ tsp sriracha
- Build: 2 to 3 small baguettes
- 3 tbsp egg-free mayo + 1 tbsp sriracha (sriracha mayo)
- fresh cilantro
- jalapeño, thin-sliced
- cucumber, thin-sliced
Instructions
- Pickles. Toss carrot and daikon with rice vinegar, sugar, and salt. Let sit at least 30 min (better overnight).
- Marinate tempeh. Combine all marinade ingredients. Add tempeh slices. 10 min only for fresh tempeh planks, don’t over-marinate.
- Sear. Medium-high heat, thin film of oil. 3 min per side. Pour reserved marinade into hot pan in the last 30 seconds, it caramelizes and lacquers the tempeh.
- Build. Sriracha mayo on both sides of baguette. Tempeh first, then pickled veg, cucumber, cilantro, jalapeño.
Chef note: Every component is doing a specific job: pickles = acid + crunch; cucumber = freshness; cilantro = brightness; jalapeño = heat; sriracha mayo = richness. Don’t leave anything out.
Make it with
Start from a block of OG Raw Chickpea Tempeh, our blank-canvas base for any recipe. For a no-cook protein any night, grab our Tempeh Jerky Variety 3-Pack. Short on time? Reach for our heat-and-serve Simple Pan-Seared Tempeh.
Allergen swaps
Tamari → coconut aminos (soy-free). Sesame oil → toasted pumpkin seed oil (sesame-free). Baguette contains WHEAT → use GF baguette or rice paper wraps for wheat-free.
Frequently asked questions
Is Tempeh Bành Mì with Quick-Pickled Vegetables soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
How do I make it gluten-free?
The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.
Can I make this ahead?
Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.
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