Vegan banh mi
Banh mi's genius lies in its contrast of textures, each bite a conversation between crispy bread and pickled vegetables. This vegan version trades the traditional pâté for tempeh, a fermented soy cake that brings its own subtle funk and nutty depth. The white wine vinegar and sugar pickle the raw vegetables quickly, sharpening their flavor while keeping them snappy. Fresh coriander and mint anchor the sandwich in Vietnamese tradition, proving that plant-based doesn't mean compromise.
Instructions
step 1 Put the shredded veg in a bowl and add the vinegar, sugar and 1 tsp salt.
Toss everything together, then set aside to pickle quickly while you prepare the rest of the sandwich. step 2 Heat oven to 180C/160C fan/gas 4.
Cut the baguette into four, then slice each piece horizontally in half.
Put the baguette pieces in the oven for 5 mins until lightly toasted and warm.
Spread each piece with a layer of hummus, then top four pieces with the tempeh slices and pile the pickled veg on top.
To serve, sprinkle over the herbs and squeeze over some hot sauce, then top with the other baguette pieces to make sandwiches..
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