Vegan banh mi

Name: Vegan banh mi
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 150g leftover raw veggies , (such as red cabbage and carrots), shredded; 3 tbsp good-quality vegan white wine vinegar; 1 tsp golden caster sugar; 1 long French baguette; 100g hummus; 175g cooked tempeh , very finely sliced; ½ small pack coriander , leaves picked, to serve; ½ small pack mint , leaves picked, to serve; hot sauce , to serve (we used sriracha)

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Author : Elena Silcock

baguette banh mi boxing day

Ingredients

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150 grams leftover raw veggies, (such as red cabbage and carrots), shredded3 tbsp good-quality vegan white wine vinegar1 tsp golden caster sugar1 long French baguette100 grams hummus175 grams cooked tempeh, very finely sliced½ small pack coriander, leaves picked, to serve½ small pack mint, leaves picked, to servehot sauce, to serve (we used sriracha)

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Instructions

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Step 1

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.

Step 2

Heat oven to 180C/160C fan/gas 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.