Asian 25 min

Vegan banh mi

Name: Vegan banh mi
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
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

veganhealthy

Ingredientsfor 2

600

Cal

30g

Protein

90g

Carbs

15g

Fat

1150g Raw Vegetables
23 tablespoons Vegan White Wine Vinegar
31 tsp Golden Caster Sugar
41 large Baguette
5100g Hummus
6175g Tempeh
7Handful Coriander
8Handful Mint
9To serve Hotsauce

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Instructions

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.