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- Preparing Time: 1 hour and 25 minutes
- Total Time: -
- Served Person: 2
- marinade:
- 1/2 cup water
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 1/4 cup vegan mayonnaise
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon sriracha sauce
- 1 clove garlic, crushed
- 1 jalapeno pepper, sliced
- 1/2 cup vegan worcestershire sauce
- 1/2 cup tamari soy sauce
- 1 shiitake mushroom
- 1 tablespoon fermented black bean paste
- 1 strip nori seaweed
- 4 1/2 ounces tempeh
- 1 (6 inch) french baguette, sliced into bite-sized cubes
- 1/2 ounce pickled daikon, or to taste
- 1/2 ounce pickled carrot, or to taste
- 2 cucumber slices, or to taste
- Carbohydrate 57.3
- Fat 28.6
- Protein 27.4
- Sodium 5991
- Calories 583 calories;
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids. Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway. Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed. Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer. Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl. Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more. Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.
