Tempeh Banh Mi

This recipe was inspired by a sandwich I once had that was made with pork belly. Tempeh is the perfect plant-based swap in my vegan spin on this classic.

MAKES 4 sandwiches • SERVING SIZE 1 sandwich

2 tbsp gluten-free tamari or reduced-sodium soy sauce

1 tbsp ketchup

1 tbsp rice vinegar

8oz (225g) tempeh, sliced into 12 pieces

FOR SERVING

4 vegan sandwich rolls or baguettes, toasted

vegan mayonnaise

sriracha chili sauce

baby green leaf lettuce

shredded carrots

Pickled Onions

1. In a shallow dish, whisk together the tamari, ketchup, and rice vinegar. Add the tempeh and marinate for at least 30 minutes or up to overnight in the fridge. Once marinated, pat dry with paper towels.

2. Set the air fryer temp to 400°F. Spray the fryer basket with nonstick cooking spray.

3. Place the tempeh in the fryer basket and cook until the edges are crispy, about 8 to 10 minutes.

4. Transfer the tempeh to a plate. Spread the mayo on the rolls and drizzle the chili sauce over the mayo. Layer 3 pieces of tempeh on each sandwich and top with the lettuce, carrots, and Pickled Onions. Serve immediately.