Vegan Banh Mi
Vegan Banh Mi



  • 150g raw mixed veggies (eg, red cabbage, carrots, radishes) shredded
  • 3 tbsp vegan white wine vinegar
  • 1 tsp sugar
  • 1 long French baguette
  • 100g hummus
  • 175g cooked and sliced tempeh
  • ½ pack of coriander leaves, to serve
  • ½ pack of mint leaves, to serve
  • Sriracha or other hot sauce
  • Chuck the shredded veggies in a bowl with the vinegar, sugar, and 1 tsp of sea salt. Toss well, and set aside to allow it to pickle slightly.
  • Heat the oven to 180C. Cut the baguette into quarters, then slice each chunk horizontally. Place the bread in the oven to lightly toast, then spread with a layer of hummus, followed by the tempeh, then the pickled veg piled high on top. Sprinkle with herbs, dash with hot sauce, then top with the other bread slice to finish the sandwich.
10 mins
4 serving

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