Vegan banh mi

2 steps · 22 min total

1. 01

   Pickle the vegetables

   Combine the shredded vegetables in a bowl with the 3 tablespoons vegan white wine vinegar, 1 teaspoon golden caster sugar, and 1 teaspoon salt. Toss everything well to coat, then set them aside to quick-pickle while you get the rest of the banh mi ready.
2. 02

   Toast and assemble

   Preheat your oven to 180°C (160°C fan/gas mark 4). Cut the large baguette into four pieces, then slice each piece horizontally in half and warm them in the oven for about 5 minutes until lightly toasted. Spread each warm baguette half with hummus, then top four pieces with tempeh slices and pile the pickled vegetables on top; finish with fresh coriander and mint, a squeeze of hot sauce, and the remaining baguette pieces to form the sandwiches.