Koji Oat Tempeh Bánh mì recipe
This summer’s Bród drop is a creamy, peppery Koji cured oat tempeh paired with a smokey wild white oyster mushroom marinade. Perfect for the most epic Vietnamese Banh mi you’ve ever eaten. Bon appétit!
Recipe serves two
Koji Oat Tempeh Bánh mì
Included
Koji Cured Oat Tempeh
White Oyster mushroom & cobnut Paté
Smoked white oyster & birch sap marinade
Carrot and green walnut summer pickle
To buy
For the Sriracha mayo
4 tbs vegan mayo, 1 tbs Sriracha* chilli sauce
*If you don’t have Sriracha, any spicy sauce you’ve got lounging in your cupboards will work as a substitute
To serve
The freshest best baguette you can find (preferably a very fresh soughdough baguette with a good crusty crust), cherry tomatoes, a bunch of chopped fresh coriander, a wedge of lime and your choice of chilli sauce...
Method
Marinade your Tempeh
Chop your Tempeh into long, thick strips and cover in your marinade. Place in a dish and leave in the fridge for as long as you have the patience for...Overnight is best but 1 hr will do. Make sure you use a large sharp knife as oat tempeh can be quite crumbly!
Make your Sriracha mayo
Mix 4 generous tablespoons of vegan mayonnaise with one tablespoon of Sriracha. You can up the Siracha proportions if you like it spicy!
Prepare your baguette
Cut your baguette into two portion sizes then cut length ways leaving a little hinge on one side for easy-stuffing. Don’t cut the baguette all the way through or you’ll end up with banh mi all over yourself, and you want all of this dish in your mouth, not on your shirt!
Spread your mushroom and cobnut pate on one side of the baguette and your Sriracha mayo on the other, be generous, everyone loves a saucy sarnie
Fry your Naked Oat Tempeh
Fry your oat tempeh in a hot pan until golden and sticky on each side. Oat tempeh is a crumbly beast so you might want to use tongs/chopsticks/a flat spatula and more oil than you might usually use
Assemble your banh mi
Place your crispy sticky banh mi nuggets in your sarnie. Top with your carrot and green walnut pickle, chopped cherry tomatoes and coriander and give it a little press so that it stays together. Serve with a wedge of lime to season to taste and your chilli sauce at the hand if you want to pice it up a bit
Serve and eat!