Vegan Bánh Mì

A plant-based twist on the classic Vietnamese sandwich, filled with tangy pickled vegetables, creamy hummus, and hearty tempeh. Quick to put together and packed with fresh herbs and a kick of hot sauce.

Ingredients

• Tempeh

  ⚖ 175 g 💧 166.7 ml 🥄 11¼ tbsp
  kcal/г%DV

  Calories

  33616%

  Protein

  35.571%

  Total Fat

  18.924%

  Carbohydrates

  13.44%
• Hummus

  ⚖ 100 g 💧 100 ml 🥄 6¾ tbsp
  kcal/г%DV

  Calories

  22911%

  Protein

  7.314%

  Total Fat

  17.121%

  Carbohydrates

  14.95%
• Raw Vegetables

  ⚖ 150 g 1½ pcs
  kcal/г%DV

  Calories

  1236%

  Protein

  5.09%

  Total Fat

  0.30%

  Carbohydrates

  27.910%
• Golden Caster Sugar

  ⚖ 4.2 g 💧 4.9 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  160%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  4.21%
• Mint

  ⚖ 25 g 25 pcs
  kcal/г%DV

  Calories

  110%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  2.10%
• Coriander

  ⚖ 25 g 1 pcs
  kcal/г%DV

  Calories

  50%

  Protein

  0.51%

  Total Fat

  0.10%

  Carbohydrates

  0.90%
• Hotsauce

  ⚖ 5 g 💧 5 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  10%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  0.30%

Also in this recipe

• Vegan White Wine Vinegar 3 tbsp
• Baguette 1

Instructions

• Put the shredded vegetables in a bowl and add 3 tablespoons of white wine vinegar, 1 teaspoon of golden caster sugar, and 1 teaspoon of salt. Toss everything together, then set aside to pickle quickly while you prepare the rest of the sandwich.
• Heat the oven to 180°C (160°C fan / gas mark 4). Cut the baguette into four equal pieces, then slice each piece horizontally in half. Place all the baguette pieces in the oven for 5 minutes until lightly toasted and warm.
• Spread each bottom piece generously with hummus, then lay the tempeh slices on top and pile the pickled vegetables over them. Sprinkle with fresh coriander and mint, squeeze over some hot sauce to taste, then close the sandwiches with the remaining baguette tops and serve immediately.