Vegan Banh Mi

Steps

1. 1

   In a bowl, combine shredded raw vegetables with vegan white wine vinegar, golden caster sugar, and salt. Toss to coat and set aside to pickle briefly while you prepare the rest.

2. 2

   Preheat oven to 180C (160C fan / gas mark 4). Split the baguette into four pieces and slice each piece open. Toast in the oven for about 5 minutes until lightly warm. Spread hummus on each piece, layer with tempeh slices, and top with the pickled vegetables. Finish with chopped coriander and mint, drizzle with hot sauce, and cap with the remaining baguette pieces to make sandwiches.