Banh Mi Sliders

Traditionally built using a small loaf that looks like a baguette, I segued a bit and made these sprouted spelt slider buns (which I am head over heals for) and served them lightly toasted. Then there is the mayo, also traditional to the banh mi, that I made by emulsifying olive oil in soy milk and a few other wholesome ingredients. Instead of meat, I make a marinated tempeh that is infused with orange, maple, and tamari. Add the crunch from fresh cucumber and a little heat from the jalapeños (a must), plus the sweet tang of the fermented pickles and cilantro for added freshness.

Banh mi pickles:
1/2 pound daikon radish
1/2 pound carrots (about 2 large)
1 1/2 teaspoons salt
1 jalapeno pepper
1 small clove of garlic

Olive oil mayo:
1/4 cup plain, unsweetened soy milk
1/4 teaspoon sea salt
1 small garlic clove
1 1/2 teaspoons fresh lemon juice
1 teaspoon maple syrup (optional, but I like it for this sandwich)
1/2 cup cold pressed, extra virgin olive oil

Marinated tempeh:
1 – 8 ounce block of tempeh
2 tablespoons tamari
2 tablespoons fresh orange juice
1 tablespoon maple syrup

Topping0s:
sliced jalapeños
sliced cucumber
fresh cilantro leaves

View the full recipe at Faring Well →