I love bánh mì but I usually only eat it when I splurge, since it typically involves a white baguette and mayonnaise and/or butter. It’s a result of when the French had taken over the country, and represents a fusion of the two cultures. Well, now you can enjoy the taste in a much healthier way. It’s vegan with sprouted bread, and can be made raw vegan by omitting the bread. It’s also gluten free if you omit the bread and use tamari soy sauce. So get ready for this wonderful blend of flavors!
If you don’t know what daikon is, it looks like a large white carrot, maybe about 3x the size of a normal carrot. If you don’t have access to daikon, you can try using radish slices instead.
- 1 package tempeh, chopped into inch-long medium-thin slices
- 2 tbsp nama shoyu (or tamari for gluten free option)
- 1 tbsp fresh squeezed lime juice
- 2 tbsp maple syrup, plus 1/3 cup
- 1 small garlic clove, minced
- 1-2 scallions, chopped
- crushed red pepper flakes, to your taste
- 1/3 cup filtered water
- 1/3 cup brown rice vinegar
- 1/3 cup maple syrup
- 3/4 cup shredded carrots
- 3/4 cup shredded daikon
- 4 cups shredded romaine lettuce
- 1/2 cup chopped cilantro
- 2 slices sprouted bread, toasted and chopped (omit for raw vegan and gluten free option)
- Toss tempeh with the nama shoyu, lime juice, 2 tbsp maple syrup, garlic, scallions, and pepper flakes and let marinate in a plastic bag.
- In a jar, combine water, vinegar, 1/3 cup maple syrup, carrots, and daikon. Let sit for at least 2 hours, but the longer the better. This should last for a very long time, even months. Make sure the liquid covers the vegetables. If you want to add more carrots and daikon, just make sure you keep a 1:1:1 ratio of water to vinegar to syrup.
- To serve, toss together lettuce, cilantro, bread, and tempeh, and then add carrots and daikon to your liking. Make sure that you lightly squeeze out most of the liquid from the carrots and daikon as you add them to your dish.