Vegan Banh Mi

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.