Tempeh and Kimchi Mini Baguette Recipe (Vegan Bánh Mì)

If you're a fan of bold flavours and crunch, this tempeh and kimchi mini baguette recipe is for you. Our tempeh and kimchi mini baguettes bring together the best of fermentation and fresh ingredients in one great sandwich. It's a quick meal packed with live cultures and vibrant, colourful ingredients.

It's an adaptation of the classic Vietnamese bánh mì, a sandwich that blends French and Vietnamese culinary influences.

The term "bánh mì" actually refers to the bread, specifically a Vietnamese baguette that's light, airy and crispy. The sandwich itself usually consists of a crusty baguette filled with savoury ingredients like a protein (we're using tempeh), pickles (we're using fermented kimchi instead), herbs and condiments, creating a flavourful and balanced meal.

At Ragi, we use seasonal and mostly local ingredients. For this recipe we used celery kimchi and green pea tempeh from our summer collection, but you can use any kind you like, such as our chickpea tempeh.

This vegan sandwich showcases the rich umami of tempeh and the tangy, spicy notes of kimchi, which is full of live cultures.

What you'll need for this tempeh kimchi baguette

• 200 g tempeh, in thick slices (you can buy it here)

• 2 small baguettes

  
  

For the marinade:

• 2 tbsp soy sauce

• 1 tbsp miso

• 2 tbsp rice vinegar

• 2 tbsp sesame oil

• 1 tbsp sugar

• 1 tsp grated ginger

• 1 tsp grated lemongrass

  
  

For the sauce:

• 60 ml (¼ cup) vegan mayo

• 1 tbsp sriracha

• 1 tbsp lime juice

For garnish:

• Fresh coriander

• Kimchi (you can buy it here)

• Carrot, thinly sliced with a peeler

• Cucumber, sliced

• Jalapeño, sliced

• Roasted peanuts, chopped

  
  

Method

1. Marinate the tempeh: Combine the soy sauce, miso, rice vinegar, sesame oil, sugar, ginger and lemongrass in a container. Add the tempeh slices and let them marinate in the fridge for at least 1 hour (or up to 24 hours for extra flavour).

2. Cook the tempeh: In a non-stick pan over medium heat, cook the tempeh until golden brown and crispy, turning occasionally so it cooks evenly.

3. Prepare the sauce: Stir together the vegan mayo, sriracha and lime juice for a tangy, spicy spread.

4. Assemble the baguettes: Slice open the baguettes and spread the sauce inside. Layer on the cooked tempeh, a generous helping of kimchi, carrot, cucumber, jalapeño and coriander. Top it all off with chopped roasted peanuts for extra crunch.

5. Enjoy! This sandwich is perfect for a quick lunch, a light dinner or even a picnic in the Swiss Alps.

If you liked this tempeh kimchi baguette recipe, let us know! And if you'd like to share your favourite ways of eating fermented foods with other Ragis, send us your recipe at ragifood@gmail.com.

Buy fresh tempeh here