Vegan banh mi
An easy Vietnamese dinner. Ready in about 28 minutes. Difficulty: easy.
- 23 minPrep (about)
- 5 minCook (about)
- 28 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 15 oz tempeh
Fresh & other
- 13 oz raw vegetable
- 2 ½ tsp golden superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 3 baguettes
- 9 oz hummus
- Handful cilantro
- Handful mint Shopping tip: Fresh mint leaves.
- To serve hotsauce
Sauces & oils
- ⅓ cup + 2 tbsp vegan white wine vinegar
How to make it
Steps in our own plain words.
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Put the shredded veg in a bowl.
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Add the 1 tsp salt, sugar and vinegar.
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Toss everything together.
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Put it to one side to pickle fast while you prepare the rest of your sandwich.
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Turn the oven on to 350°F (325°F for a fan oven).
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Cut the baguette into four.
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Slice each piece horizontally in half.
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Put the baguette bits in the oven for 5 mins till lightly toasted and warm.
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Spread every piece with a layer of hummus.
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Top four bits using your tempeh slices plus pile the pickled veg on top.
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To serve.
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Sprinkle over your herbs and squeeze over some hot sauce.
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Top with the other baguette bits to make sandwiches.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.