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Recipes

Golden Lentil Veggie Tempeh Bánh-Mì Style Sandwich

Tempeh makes the great addition to a banh-mi style sandwich. And the best part? It’s super simple to make. All you need is quick-pickled veg, good bread, a punchy sauce and a great protein.

Our Golden Lentil Veggie Tempeh is naturally packed with protein and so quick and easy to prepare. Tossed in a sesame, soy sauce and gochujang glaze and pan-fried until golden, it makes a seriously good sandwich filling, especially with this chilli-oil whipped tofu spread.

This sandwich is fresh, full of flavour and is a great way of getting more real food into your weekly meals.

Serves 2

Ready in 15 mins

Ingredients

For the baguettes & garnish

  • 2 bake-at-home baguettes
  • all plants Golden Lentil Veggie Tempeh
  • 1 red chilli, sliced thinly
  • Small bunch Coriander
  • 2 Spring Onions, thinly sliced

Pickled Vegetables

  • 3 radishes, sliced thinly
  • 1/2 cucumber, julienned
  • 1 carrot, julienned
  • 4tbsp rice wine vinegar
  • Salt, to taste

Gochujang-sesame-soy glaze

  • 1tsbp sesame oil
  • 2tbsp gochujang
  • 1tbsp soy sauce

Chilli-Oil Tofu Spread

  • 2tbsp chilli oil (plus extra to drizzle)
  • 150g silken tofu

Method

  1. Put the the baguettes in the oven until golden and crusty.
  2. Add the carrot, cucumber and radishes to a bowl with the rice wine vinegar and a pinch of salt. Mix well and set aside.
  3. Mix the gochujang, sesame oil and soy sauce, then toss through the Veggie Tempeh until well coated.
  4. For the base, blend the silken tofu with the crispy chilli oil until smooth.
  5. Pan-fry the glazed Veggie Tempeh about 3-4 minutes on each side until crispy on the outside.
  6. Assemble: spoon the chilli tofu spread onto the bottom of the crispy baguette, top with pickled veg and Veggie Tempeh. Then scatter spring onions, chilli and coriander on top. Finish with a drizzle of chilli oil, if you'd like..

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