Vietnamese Pizza (inspired by the traditional Vietnamese dish “Banh Trang Nuong”)

Preheat oven to 375°F (190°C).

In a small bowl, marinate tempeh with tamari, maple syrup, and paprika. On a baking sheet, lined with parchment paper, bake the tempeh in the oven for
about 15 minutes or until the liquid has been absorbed by the tempeh.

In a small frying pan, heat canola oil over medium heat. Sauté shallots for 3 minutes or until they turn light golden Remove from pan and strain. Use the same pan to sauté garlic for 1 minute until fragrant. Set aside.

In a small bowl, mix all dry ingredients for the batter, then, add soy milk, water, and mix well. Let it rest for a minute.

In a medium skillet, place a rice paper and spread the batter evenly on it. Over medium heat, toast it for 10 minutes or until the bottom of rice paper turns brown.

While it is toasting, top with tempeh “bacon”, sautéed shallots and garlic, and green onion.

Once done, remove from heat and top with sunflower seeds and cashew cream sauce.