Vegan Bánh Mì

Ingredients

• 1 1/2 cupsmixed raw vegetables, shredded (e.g. carrot, daikon, cucumber)
• 3 tbspwhite wine vinegar
• 1 tspsuperfine sugar
• 1 tspsalt, for pickling
• 1baguette, large
• 1/2 cuphummus
• 6 oztempeh, sliced
• 1 handfulcilantro, fresh
• 1 handfulmint, fresh
• hot sauce, to serve

Method

1. 1

   Put the shredded vegetables in a bowl. Add the vinegar, sugar, and 1 tsp salt. Toss together and set aside to quick-pickle while you prepare the rest.

2. 2

   Heat the oven to 350°F. Cut the baguette into 4 pieces, then slice each horizontally in half. Toast in the oven for 5 minutes until warm and lightly crisp.

3. 3

   Spread each piece with hummus. Top four of the pieces with tempeh slices and pile on the pickled vegetables. Sprinkle with cilantro and mint, squeeze over hot sauce, then top with the remaining baguette pieces to close.

Nutrition per serving