Vegan banh mi

Name: Vegan banh mi
Cuisine: Vietnamese
Ingredients: 150g Raw Vegetables; 3 tablespoons Vegan White Wine Vinegar; 1 tsp Golden Caster Sugar; 1 large Baguette; 100g Hummus; 175g Tempeh; Handful Coriander; Handful Mint; To serve Hotsauce

Vietnamese · 9 ingredients · 2 steps

Protein-forward
Vegan
Plant-forward
Weeknight

Ingredients

150gRaw Vegetables
3 tablespoonsVegan White Wine Vinegar
1 tspGolden Caster Sugar
1 largeBaguette
100gHummus
175gTempeh
HandfulCoriander
HandfulMint
To serveHotsauce

Method

Put the shredded veg in a bowl and add the vinegar, sugar and 1 tsp salt. Toss everything together, then set aside to pickle quickly while you prepare the rest of the sandwich.
Heat oven to 180C/160C fan/gas 4. Cut the baguette into four, then slice each piece horizontally in half. Put the baguette pieces in the oven for 5 mins until lightly toasted and warm. Spread each piece with a layer of hummus, then top four pieces with the tempeh slices and pile the pickled veg on top. To serve, sprinkle over the herbs and squeeze over some hot sauce, then top with the other baguette pieces to make sandwiches.

Original recipe at the publisher’s site.

Tags are editorial labels, not dietary or medical advice.