How to re-create this recipe:
- 1 Hoagie roll
- 1- 8 oz package of organic Tempeh
- 1 Carrot
- 1 Cucumber
- Chives (about 10 stems)
- Shredded Red Cabbage (about 1 oz worth)
- 2 Tbsp’s of Mayonnaise
- 2 Tbsp’s of Olive Oil (plus a little extra to spread on roll for toasting it)
- 2 Tsp of Tamari Soy Sauce
- 1 Tsp of Thyme
- 1/4 Tsp of Paprika
- 1/4 Tsp of Cumin
- 1 1/4 Tsp of Chipotle Chili Powder
Putting it together:
- Pre-heat your oven to 350 degrees Fahrenheit.
- Make your marinade first; in a small bowl measure out 2 Tsp of Tamari Soy Sauce, 1 Tsp of Thyme, 1/4 Tsp of Paprika, 1/4 Tsp of Cumin and 1/4 Tsp of Chipotle Chili Powder. Whisk in 2 Tbsp’s of Olive Oil until all ingredients are well blended.
- Place your Tempeh in a small shallow oven proof dish and pour your marinade all over it, making sure the entire Tempeh has an even coating. Once oven reaches desired temperature, cover the dish with foil and bake in the oven for 20 minutes. When timer is done, take the foil paper off and bake for an additional 15 minutes.
- While Tempeh is cooking you can prep the rest of your ingredients. With a serrated vegetable peeler, make carrot strips and cucumber strips (about 1 oz worth of each). You can buy shredded red cabbage (again 1 oz worth is all you need).
- To make the Mayo spread for your sandwich, just simply place 2 Tbsp’s of Mayonnaise in a small bowl and whisk in 1 Tsp of Chipotle Chili powder.
- Drizzle some Olive Oil on your Hoagie and toast it until it is nicely browned.
- When Tempeh is done cooking, you can cool it down a bit and then slice it in Half and again into 8 even strips.
- With a off set spatula or butter knife, spread the Mayo on the toasted hoagie, add all your fixings on both sides of the bread and your sliced Tempeh. Slice sandwich in half and enjoy!
Nourishment for you body : Tempeh is a Soybean product from Indonesia. It is made by fermenting the soybeans and forming it into blocks. It is minimally processed and just one serving contains 16 g of protein! It is a great source of iron and is low in sodium.
Tips when cooking: Banh Mi Sandwiches were invented in the 1950’s in Vietnam. They typically contain a variety of meats, pickled carrots, Daikon radish and fresh herbs (Cilantro). If you want to go the extra mile and make quick pickled carrots bring 1/2 a cup of vinegar , 1/8 cup of sugar (about 7 sugar packets), 1 Tbsp of kosher salt , 1/2 a Tbsp of black peppercorns, 1 Tsp of Fennel Seeds, and 1/2 a Tbsp of Mustard seeds to a boil in a small stockpot. Once all ingredients meld together (after just a few minutes of boiling) pour the liquid into a glass jar that is filled with your carrots. Let it cool to room temperature and then cool in the fridge for at least 2 hours before serving. You can of course make pickled veggies days ahead of when you plan on making this recipe. The pickled veggies cut through the richness of the Tempeh and Mayo.