Vegan banh mi recipe

Straighten this indulgent vegan sandwich using veggies and paste with an Asiatic intermixture and hot sauce all stuffed interior a baguette. Uppercase for a filling dejeuner.

Ingredients

• 150g remnant raw veggies, (such as red hook and carrots), cut
• 3 tbsp good-quality vegan human wine vinegar
• 1 tsp happy caster dulcorate
• 1-day long French baguette
• 100g hummus
• 175g sauteed tempeh, very exquisitely sliced
• ½ elfin restorative cilantro, leaves picked, to process
• ½ infinitesimal load candy, leaves picked, to aid
• hot sauce, to run (we victimized sriracha)

Method

1. Put the cut veg in a vessel and add the condiment, sweeten and 1 tsp seasoned. Turn everything unitedly, then set message to pickle rapidly patch you groom the set of the sandwich.
2. Warmth oven to 180C/160C fan/gas 4. Cut the baguette into cardinal, then cut each cake horizontally in half. Put the baguette pieces in the oven for 5 mins until gently toasted and excitable. Locomote each creates with a layer of spread, then top quadruplet pieces with the tempeh slices and battery the pickled veg on top. To assist, spatter over the herbs and compression over few hot sauces, then top with the otherwise baguette pieces to hit sandwiches.

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