Vegetarian
Vegan
4
Vietnamese
Vegan banh mi
Allergens: Gluten, Sesame, Soya, Sulphites
A fully plant banh mi, hummus and spiced tempeh in a baguette with pickled veg and fresh coriander.
Ingredients
- Sugar 1 tsp
- Fresh coriander
- Fresh mint
- Tempeh 175 g
- Baguette 1 large
- Hot sauce
- Hummus 100 g
- White wine vinegar 3 tbsp
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.