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…
45′
Total
4
Servings
medium
Effort
vegan
Ingredients · 9
Coriander
Handful
Produce
Mint
Handful
Produce
Baguette
1 large
Bakery
Golden Caster Sugar
1 tsp
Spices & Baking
Vegan White Wine Vinegar
3 tablespoons
Condiments & Sauces
Hotsauce
To serve
Condiments & Sauces
Raw Vegetables
150g
Other
Hummus
100g
Other
Tempeh
175g
Other
Method
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.
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.