Pickled veggies
1 small carrot, peeled and julienned
1/2 small red onion, thinly sliced
1 medium jalapeno, seeded and thinly sliced
2 Veggie Box salad turnips, thinly sliced
1 small cucumber, thinly sliced
1/3 to 1/2 cup rice vinegar

Marinade
8 oz tempeh
2 Tbsp soy sauce
1 Tbsp maple syrup
2 Tbsp lime juice
2 cloves garlic, minced
1/2 tsp grated ginger
Red pepper flakes, optional

Sandwiches
2 to 3 baguette servings, sliced lengthwise
1/4 cup mayonnaise (vegan or regular)
2 to 3 tsp hot sauce e.g. sriracha
Veggie Box cilantro and chives

1 small carrot, peeled and julienned 1/2 small red onion, thinly sliced 1 medium jalapeno, seeded and thinly sliced 2 Veggie Box salad turnips, thinly sliced 1 small cucumber, thinly sliced 1/3 to 1/2 cup rice vinegar 8 oz tempeh 2 Tbsp soy sauce 1 Tbsp maple syrup 2 Tbsp lime juice 2 cloves garlic, minced 1/2 tsp grated ginger 2 to 3 baguette servings, sliced lengthwise 1/4 cup mayonnaise (vegan or regular) 2 to 3 tsp hot sauce e.g. sriracha

Place pickled veggie ingredients in a large jar and add rice vinegar and stir. Slice tempeh. Whisk together marinade ingredients then pour over the tempeh. Set aside for 15-20 minute—flip the pieces to ensure everything gets marinated. Preheat a large pan over medium heat with oil. Arrange tempeh in pan reserving excess marinade in the bowl. Cook for 3-4 minutes until browned. Pour reserved marinade into pan and cook for a minute then remove from heat. If using mayo, stir together with hot sauce and spread on both pieces of bread. Add tempeh, quick pickled veggies, cilantro, and chives.