Vegan bánh mì — toasted baguette layered with hummus, tempeh, quick-pickled veg and fresh herbs, finished with hot sauce. A fresh, crunchy, plant-based take on the Vietnamese classic.
- 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
Video
Preparation
- 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 the oven to 180C/160C fan/gas 4. Cut the baguette into four, then slice each piece horizontally in half. Put the pieces in the oven for 5 minutes 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. Sprinkle over the herbs, squeeze over some hot sauce, then top with the other baguette pieces to make sandwiches.
