Vegan banh mi

• Raw Vegetables5¼ oz
• Vegan White Wine Vinegar3 tablespoons
• Golden Caster Sugar1 tsp
• Baguette1 large
• Hummus3½ oz
• Tempeh6¼ oz
• CorianderHandful
• MintHandful
• HotsauceTo serve

Instructions

1. 1

   Put the shredded veg in a bowl and add the vinegar, sugar and 1 tsp salt.

2. 2

   Toss everything together, then set aside to pickle quickly while you prepare the rest of the sandwich.

3. 3

   Heat oven to 180C/160C fan/gas 4.

4. 4

   Cut the baguette into four, then slice each piece horizontally in half.

5. 5

   Put the baguette pieces in the oven for 5 mins until lightly toasted and warm.

6. 6

   Spread each piece with a layer of hummus, then top four pieces with the tempeh slices and pile the pickled veg on top.

7. 7

   To serve, sprinkle over the herbs and squeeze over some hot sauce, then top with the other baguette pieces to make sandwiches.