Vegan banh mi

Vegan · Vietnamese classic.

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

Method

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

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