Tempeh Banh Mi
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Tempeh Banh Mi
Recipe by Courtney Roulston
Ingredients
1 x 300g pack Coles Natures Kitchen Tempeh
2 tbsp Coles soy sauce
1 tbsp Coles Finest maple syrup
2 tbsp kewpie mayonnaise
3 spring onions
1 cup coriander sprigs
1 long red chilli, sliced
1 long baguette, or 4 small bahn mi rolls
Pickled Vegetarian
2 carrots, peeled, cut into julienne
1 cup Daikon radish, peeled, cut into julienne
1 cup Coles rice wine vinegar
¼ cup white sugar
Mushroom Pate
40g butter
½ brown onion, diced
2 cloves garlic, chopped
300g swiss brown mushrooms
Method
For the pickled vegetables, place the carrot and daikon into separate bowls and massage in ½ teaspoon salt into them. Bring the vinegar, sugar, and ½ cup of water to the boil in a small pot then pour over the vegetables. Set aside for 15 minutes to pickle.
For the pate, heat half the butter in a frying pan over medium heat. Add the onion and cook for 1 minute to soften. Add in the garlic, mushrooms, and a pinch of salt and pepper. Continue to cook, stirring for 5-6 minutes, or until the mushrooms are cooked through. Remove from the pan and allow to cool slightly. Place the mushrooms into a blender and blitz with the remaining butter until smooth.
Cut the tempeh into strips and toss in a bowl with the soy and maple syrup. Cook in a non-stick frying pan over medium heat for 2 minutes, or until golden and sticky.
To assemble, spread the mushroom pate onto one side of the bread and the mayonnaise onto the other side. Add on pickled vegetables, tempeh, spring onions, coriander, and chili before serving.
