Vietnamese · vegan

Vegan banh mi

Name: Vegan banh mi
Yield: 4 servings
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Raw Vegetables150 g
Vegan White Wine Vinegar3 tbsp
Golden Caster Sugar1 tsp
Baguettelarge1
Hummus100 g
Tempeh175 g
Coriander
Mint
Hotsauce

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.
2
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.