Vegan banh mi

Method4 steps · about 20 min

1. 1

   Step 1: Put all 150 g shredded raw vegetables, such as carrot and red cabbage, in a bowl. Add all the vegan white wine vinegar (3 tbsp), golden caster sugar (1 tsp) and measured teaspoon salt (1 tsp). Toss well and set the complete vegetables aside to pickle lightly while preparing the sandwich.

   Uses 150 g raw vegetables such as carrot and red cabbage, shredded · 3 tbsp vegan white wine vinegar · 1 tsp golden caster sugar · 1 tsp salt for quick-pickled vegetables

2. 2

   Step 2: Heat the oven to 180°C,160°C fan,gas 4. Cut the long vegan baguette (1) into four pieces, then split each piece horizontally to make four bottoms and four matching tops.

   Uses 1 long French baguette, vegan

3. 3

   Step 3: Toast all eight baguette pieces in the oven for about five minutes, until lightly toasted and warm. Spread all 100 g vegan hummus over the toasted pieces. Divide all the already cooked, very finely sliced tempeh (175 g) and pickled vegetables between the four sandwich bottoms, keeping the matching toasted tops ready.

   Lightly toast baguette pieces before filling · 5 minUses All eight prepared bread pieces · 100 g vegan hummus · 175 g already cooked tempeh, very finely sliced · All the prepared pickle

4. 4

   Step 4: Scatter the washed coriander (½ small pack) and mint leaves (½ small pack) over the filled sandwiches and add vegan hot sauce to taste. Close each with its matching toasted top and serve the four completed sandwiches.

   Uses All the prepared sandwich pieces · ½ small pack coriander leaves, washed and picked · ½ small pack mint leaves, washed and picked · Vegan hot sauce such as sriracha to serve, as desired