Vegan Avocado + Kimchi Sandwich

I threw this sandwich together one day with the stuff I had in the fridge. This combination just really seems to show off what's great about kimchi: it's sweet, sour, spicy, and salty all in one jar. It was so surprisingly good that I had to recreate it for my wi. She loved it, too, and she isn't even a huge fan of kimchi like I am. It got such a good response that now I'm sharing it with you. This simple recipe comes together in a matter of minutes, especially if you use store-bought kimchi, but here's a recipe for how to make your own. 


Think of this sandwich as the banh mi's Korean cousin. The two sandwiches have a similar appeal, but the kimchi sandwich is so much simpler to make because it has far fewer components. Feel free to swap out the tempeh for a fried egg, pan-fried tofu, or sliced portobello mushrooms if you like that sort of thing.


Vegan Avocado + Kimchi Sandwich


1 12-inch baguette (the kind that's crispy on the outside)
2 tablespoons canola oil (like Whole Foods 365 Brand)
1 8 ounce package tempeh (cut into 16 pieces)
1 tablespoon soy sauce or Bragg's
1 large avocado (peeled, pitted)
4-6 tomato slices
1 1/2 cups kimchi (like Sunja's Medium-Spicy Kimchi)
2 tablespoons vegan mayonnaise

1/2 cup fresh cilantro
sriracha (to taste)


Preheat the oven to 350 degrees and place the bread in the oven until it is warmed through (about 6 minutes.) Trim the ends off of the bread and split it down one side while leaving the other side still attached like a hinge. Set aside. 


In a medium pan over medium-high heat, add the oil to the pan. Once the oil begins to shimmer, place the sliced tempeh into the pan in a single layer. Cook until browned on one side (about 3 minutes), and then flip the slices over and allow the tempeh to cook for another 2 minutes. Remove pan from the heat and drizzle in the soy sauce. Toss to coat. Set aside until you are ready to assemble the sandwich.


Open the baguette wide; using a fork, smash the avocado onto the bottom part of the bread. Layer in the tomatoes, kimchi, and the crispy tempeh. Spread the mayo onto the top part of the bun and garnish the sandwich with cilantro and sriracha. Slice into 3-inch sections. Makes 4 servings.