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Banh Mi Inspired Tempeh Ciabattas
Banh Mi Inspired Tempeh Ciabattas

Banh Mi Inspired Tempeh Ciabattas

with Chips and Pickled Slaw

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Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.

Tags:
Vegan
•Flexitarian
•Pescatarian
•Spicy
•Vegetarian
•Low-emission
Allergens:
Soya
•Cereals containing gluten
•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

120 grams

Coleslaw Mix

15 milliliter(s)

Rice Vinegar

1 unit(s)

Tempeh

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

1 unit(s)

Spring Onion

1 unit(s)

Red Chilli

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

15 grams

Sriracha Sauce

32 grams

Vegan Mayonnaise

(Contains: Mustard)

32 grams

Hoisin Sauce

(Contains: Soya)

Not included in your delivery

1 tsp

Sugar

1 tbsp

Vegan Mayonnaise

Nutritional information

Energy (kJ)3205 kJ
Energy (kcal)766 kcal
Fat26.1 g
of which saturates2.4 g
Carbohydrate101.6 g
of which sugars16.7 g
Protein35.9 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Medium Bowl
•Pan

Instructions

Pickle the Coleslaw
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Place the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Prepare
2

Meanwhile, in a medium bowl, add the coleslaw mix, rice vinegar, sugar (see pantry) and a pinch of salt. Mix to combine and leave to one side to pickle.

Cut the tempeh withways into 1/2 cm thick slices. Add to a medium sized bowl with the soy sauce, stir to coat and set aside to marinate.

Trim the spring onion and thinly slice on an angle. Thinly slice the red chilli. Cut the ciabatta rolls in half.

Cook the Tempeh
3

Heat a medium frying pan on medium-high heat with a drizzle of oil.

Pan-fry the tempeh until golden brown, 8-10 mins. Turn halfway through.

While the tempeh cooks, clean the bowl used to marinate the tempeh, then add the sriracha and mayonnaise. Mix to combine. 

Toast the Ciabatta
4

When the chips have 2-3 mins remaining, place the ciabatta in the oven to warm through, 2-3 mins.

Assemble the Bahn Mi
5

Spread the ciabatta bases with the sriracha mayonnaise, then spread the hoisin sauce over the ciabatta lids.

Drain and discard the pickling juice from the slaw. Layer the bases with the pickled slaw, tempeh, chilli and spring onions, then sandwich shut with the ciabatta lids.

Serve
6

Share the banh mi inspired tempeh ciabattas between your plates.

Serve with the chips and any remaining pickled slaw alongside.

Add a dollop of mayo (see pantry) if you wish, for dipping the chips into.

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