Vegan Bánh Mì

Ingredients

• 150 gmixed raw vegetables, shredded (e.g. carrot, daikon, cucumber)
• 3 tbspwhite wine vinegar
• 1 tspcaster sugar
• 1 tspsalt, for pickling
• 1baguette, large
• 100 ghummus
• 175 gtempeh, sliced
• 1 handfulcoriander, 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 180°C/160°C Fan/Gas 4. 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 coriander and mint, squeeze over hot sauce, then top with the remaining baguette pieces to close.