Youthful Glow | Bahn Mi Tacos

My love for Asian cuisine really developed when I went vegan about 12 years ago. I found it was easier to eat out at most Asian restaurants than anywhere else. I tried my first vegan Bahn mi a few years back and I have been obsessed with it since. The sandwich was like nothing I had ever had, it was sweet, sour, and spicy. Every bite was a party! Bahn mi traditionally is a Vietnamese sandwich made with pork, pickled veggies, cucumber, jalapeños, cilantro and mayonnaise on a french baguette.

I wanted to capture the flavors of my favorite Bahn mi and make it a healthier version. I really try to avoid refined sugar when making recipes for youthful skin. Sugar is one of the biggest culprits when it comes to youthful skin. Sugar damages your collagen and elasticity, which is what helps keep our skin firm and plump. When making pickled vegetables for these tacos I knew I was going to need sugar to help them ferment. Instead of using white sugar when cooking try using dates, they have vitamin C an antioxidant that fights off free radicals that can cause signs of premature aging.

Hopefully, these tacos satisfy your craving while nourishing your body and skin!

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Youthful Skin | Bahn Mi Tacos

Probiotic | tempeh: helps improve gut health, slowing down the aging process

Beta-carotene | carrots: helps prevent fine lines and wrinkles along with rebuilding skin tissue

Water | cucumber: made up of 96% water, cucumbers will keep your skin hydrated and plump



Bahn Mi Tacos

Makes: 6 tacos


Pickled Daikon and Carrots

  • 1 cup carrots ( peeler shredded )

  • 1 cup daikon ( peeler shredded )

  • 1/2 cup white vinegar

  • 1/2 cup rice wine vinegar

  • 1 cup of water

  • 5 dates ( pitted and chopped )

  • 1 garlic clove

  • dash of salt

Sriracha Aioli

  • 1/4 cup veganaise

  • 1 TBSP sriracha


  • 8 oz tempeh ( crumbled )

  • 1 cup kale ( chopped )

  • 1 persian cucumber ( julienned )

  • 1/4 jalapeño (sliced very thin )

  • few sprigs of cilantro ( chopped )

  • 2 TBSP low sodium vegetable broth ( you can use coconut oil instead if you want )

  • 1 TBSP sriracha

  • Siete Cashew Flour tortillas


  1. Wash and peel both carrots and daikon. After you have peeled the skin off both carrots and daikon continue using the peeler to get thin ribbons of both vegetables. Place vegetables in a sealable container. In a saucepot heat white vinegar, rice vinegar, water, dates, garlic, and salt. Bring to boil, strain our the garlic and dates, and pour mixture over vegetables. Put in the refrigerator and allow it to cool and pickle for 3 hours before serving.

  2. For the sriracha aioli mix the veganaise and sriracha together in a bowl.

  3. In a sauté pan heat 1 TBSP vegetable broth at medium heat add in crumbled tempeh and 2 TBSP sriracha. Cook for 5 minutes. Remove from heat and place tempeh in a bowl. In the same sauté pan add the remainder of the vegetable broth and cook the kale for 1 minute.

  4. Build your tacos! Place the kale on the shell, then add the tempeh, cucumbers, pickled carrots and daikon. Garnish with jalapeños, cilantro, and sriracha aioli.


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I do not advise eating this if you have sensitive skin or acne-prone skin. The spice could cause inflammation or redness for those who have sensitive skin. If you are acne-prone, you will want to avoid this because of the tempeh which is a soy product. Soy can alter hormones and could lead to an imbalance.

 Much love,


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