VietnameseMain course
Vegan banh mi
This recipe makes a quick vegan banh mi, layering crisp pickled vegetables and savory tempeh inside a toasted baguette. The vegetables get a fast pickle in vinegar and sugar while the baguette warms up. Spread with hummus, piled high with tempeh and the tangy vegetables, then finished with fresh herbs and a drizzle of hot sauce, it's a straightforward sandwich that comes together in about 20 minutes.
22 minServes 4
Method
2 steps · 22 min total
- 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. - 02
Toast and assemble
