Vegan Banh Mi

Name: Vegan Banh Mi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 150 g Vegetables (carrot, daikon, cucumber); 3 tbsp White wine vinegar; 1 tsp Brown sugar; 1 tsp Salt; 1 pcs French baguette; 100 g Hummus; 175 g Tempeh; to taste Cilantro; to taste Mint; to taste Hot sauce

A crispy Vietnamese sandwich with pickled vegetables, tempeh, and fragrant herbs. The perfect quick bite that comes together in 20 minutes and will win over any lover of Asian cuisine.

Ingredients

150 g Vegetables (carrot, daikon, cucumber)
3 tbsp White wine vinegar
1 tsp Brown sugar
1 tsp Salt
1 pcs French baguette
100 g Hummus
175 g Tempeh
to taste Cilantro
to taste Mint
to taste Hot sauce

Instructions

Place the shredded vegetables in a bowl, add the vinegar, sugar, and salt. Mix well and set aside—the vegetables will quickly pickle while you prepare the rest.
Preheat the oven to 180°C. Cut the baguette into four pieces, then slice each piece horizontally in half. Place the baguette pieces in the oven for 5 minutes to lightly dry them out and warm through.
Spread each baguette slice with a layer of hummus. On four pieces, arrange the tempeh slices, then top with a generous heap of pickled vegetables. Sprinkle with fresh cilantro and mint, generously drizzle with hot sauce, cover with the remaining baguette pieces, and serve immediately.