Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Tempeh Bahn Mi

This plant based sandwich recipe is loaded with flavor, and perfect to enjoy for lunch or dinner. If you are a sandwich lover this is a recipe you have to try! This vegan recipe is plant based, oil-free, dairy-free, high protein, and can be made gluten-free!

Happy Monday friends! I am so excited to bring you today's recipe for a couple reasons. First and foremost, this is my 100th recipe on The All Natural Vegan, yay! I am honestly amazed at how much I have improved, not only with my photography skills, but also my writing and website design. Don't get me wrong, there is still so much work to be done, and so much room for improvement, but the progress is so encouraging. When I started this blog I had no idea where it would take me, but I can honestly say it's one of the best decisions I have ever made. I get so excited to write each and every one of these blog posts. I love the community that has come from this blog and my Instagram, and Pinterest. All I know is the best has yet to come, so get ready. I will probably do something big when I hit 200 so get ready!

The second reason I am excited about today's recipe is because this sandwich is my all time favorite sandwich, and that's coming from the girl who ate sandwiches almost everyday for lunch growing up. It's actually funny, because I didn't actually discover the Bahn Mi until I went vegan. I was super skeptical to try it initially, because when I first went vegan I ate very plain foods, and I did not really branch out at all. However over the course of I'd say about the last year and a half, I have been branching out and trying things I normally wouldn't (all vegan of course). It never ceases to amaze me how many ways there are to cook foods, and how many foods (as in plants) there are in this world.

To my surprise the Bahn Mi is a pretty common sandwich among vegan restaurants. I first ordered it at a local health foods market and WOW. I was immediately hooked. I then found it again at my favorite vegan restaurant, and let me tell you I went to get this sandwich a lot. The good news is that you don't have eat out every time you want to enjoy a vegan Bahn Mi, it's actually such a simple recipe. I can also guarantee that this recipe is a lot healthier than any Bahn Mi that you order at a restaurant, and just as delicious, if not more delicious!

This recipe features so many delicious flavors, one of my favorite aspects is the sourdough bread. I really believe that sourdough bread is the best bread on the face of this earth, and it's healthy! Sourdough bread is a fermented food that is healthy for the gut, and gut health is all the rage these days, and for good reason! Honestly even if it wasn't healthy for you, I still think I would splurge and eat it, because it's just that good. However if you are gluten-free, you can easily sub this bread out for a gluten-free option. I personally have started to avoid gluten when I can, because I have noticed some changes in my body when I eat lots of gluten, versus when I am avoiding it. No I do not think gluten is bad, and I am not by any means recommending you to avoid it. I personally create these gluten-free recipes, because I want to provide as many healthy recipes as I can for as many people as I can so that there is an abundance of healthy recipes to choose from.

The rest of the elements to this recipe are pretty basic vegetables that you can pick up from any grocery store. The only vegetable that may be new to you is the daikon radish. I personally had never heard of the daikon radish before trying the Bahn Mi, but now that I know what it is, I see it all over the place. You can find it at Whole Foods, Harris Teeter, Publix and more! If you can not find it, you can substitute in a regular red radish. The flavor is not too different, but a red radish is a lot more tedious to prepare. I used to hate chopping vegetables, because I always used cheap knives, but ever since my brother got me a nice

for Christmas last year and it has been a complete game changer. I honestly had no idea how easy chopping vegetables was until I got this knife. There is really such a difference in quality of knifes that you just have to experience for yourself to understand. If you still hate chopping vegetables that much, you can simply shred them, but you will lose some of the crunch that makes this sandwich so wonderful. Honestly I am salivating just thinking about this vegan Bahn Mi sandwich, so let's get to the recipe already!


Serves: 4

Total time: 20 Minutes


Bahn Mi Ingredients:

  • 1 Cup daikon radish

  • 8 Slices of sourdough, or gluten-free bread. You can also use sub rolls!

  • 3 Medium large carrots

  • 1 Jalapeño

  • 1 English cucumber

  • 1 Block tempeh

  • Cilantro

  • 1 Tablespoon liquid aminos

  • 1 Teaspoon smoked paprika (super important that it is smoked, if you can't find smoked paprika, you can sub in liquid smoke)

Bahn Mi Sauce Ingredients:

  • Aquafaba from 1 can of chickpeas (I went with a reduced sodium can)

  • 3/4 Cup soaked raw cashews

  • 1 Teaspoon garlic powder

  • Juice from 1/2 Lemon

  • 1 Teaspoon apple cider vinegar

  • 2 Tablespoons sriracha (adjust based on your preference for spice)

  • 1 Teaspoon stone ground mustard


  1. Begin by preparing the sauce. If you have not soaked the cashews ahead of time you can quick soak them with boiling water. Strain the cashews and add to a high speed blender with the remaining ingredients. Blend on high for about a minute. Set aside and prepare the rest of the sandwich.

  2. Chop or shred the carrots and daikon radish. If chopping, chop julienne. Chop the cucumber and Jalapeño into rounds. Set aside.

  3. To make the tempeh, simply cut into strips and add to a pan with the liquid aminos, and smoked paprika and cook. The liquid aminos will cook to the pan, but simply add water and continue to cook. You may have to repeat this a few times, but it will help the tempeh absorb the flavor.

  4. Toast the bread and assemble the sandwich. Start by layering the cucumber and the jalapeño. Follow with the tempeh and then the carrot and daikon radish. Finish off with cilantro and a generous portion of sauce. Serve immediately, enjoy!