Vegan Banh Mi

• leftover raw vegetables150g g

  (e.g., red cabbage and carrot), grated

• high-quality vegan white wine vinegar↗3 tbsp tbsp
• golden sugar↗1 tsp tsp
• long French baguette↗1 whole
• hummus↗100g g
• prepared tempeh175g g

  very thinly sliced

• cilantro↗½ small pack

  leaves gathered, for garnish

• mint↗½ small pack

  leaves gathered, for garnish

• spicy sauce↗

  for serving (we used sriracha)

Step-by-step instructions

1. 1

   Place the grated vegetables in a bowl, add the vinegar, sugar and 1 tsp salt. Mix, then set aside to quick‑marinate while you prepare the rest of the sandwich.

2. 2

   Preheat the oven to 180°C/160°C with convection/gas 4. Cut the baguette into four pieces, then split each piece horizontally. Put the baguette pieces in the oven for 5 minutes until they are toasted and warm. Spread a layer of hummus on each piece, top with thinly sliced tempeh and the marinated vegetables. Sprinkle herbs and drizzle the hot sauce for serving, then close the sandwich with the remaining baguette pieces.