Tempeh and kimchi mini baguette recipe

If you’re a fan of bold flavours and crunch, this recipe is for you. Our Tempeh and Kimchi Mini Baguettes bring together the best of fermentation and fresh ingredients in a cool sandwich. It's a quick meal that's packed with living microorganisms and vibrant, colorful ingredients.

It's an adaptation of the classic Vietnamese Bánh Mì, which is 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 typically consists of a crusty baguette filled with a combination of savoury ingredients like some protein (we're going to use tempeh), pickles (we're going to use fermented kimchi instead), herbs and condiments, creating a flavorful and balanced meal.

At Ragi, we use seasonal and mostly local ingredients. For this specific recipe we used celery kimchi and green pea tempeh from the summer collection but you can use any sort you like.

This vegan-friendly sandwich showcases the rich umami of tempeh and the tangy, spiced notes of kimchi—a powerhouse of alive, living cultures.

What you'll need to make 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:

• 1/4 c 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 Tupperware. 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 it’s golden brown and crispy, flipping occasionally to ensure even cooking.

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 an outdoor picnic in the Swiss Alps!

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

Buy fresh tempeh HERE