Vegan banh mi
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9 Ingredients
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20 min total
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Serves Serves 4
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Easy
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Vietnamese
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Vegan
Recipe byThe ZestyPlate Kitchen
Toasted baguette layered with hummus, tempeh, quick-pickled veg and fresh herbs, finished with hot sauce. A crunchy plant-based banh mi.
A crisp baguette spread with hummus, layered with savoury tempeh, quick-pickled vegetables and a tangle of fresh herbs, then sharpened with hot sauce. This plant-based banh mi keeps everything that makes the original so good: the crunch, the sourness, the freshness. It also goes together in minutes once the veg are pickling.
Jump to recipe
Prep 15 min
Cook 5 min
Total 20 min
Easy
Scale:
- 150g Raw Vegetables
- 3 tablespoons Vegan White Wine Vinegar
- 1 tsp Golden Caster Sugar
- 1 large Baguette
- 100g Hummus
- 175g Tempeh
- Handful Coriander
- Handful Mint
- To serve Hotsauce
Preparation
- Put the shredded veg in a bowl with the vinegar, sugar and 1 tsp salt. Toss together and leave to pickle while you get on with the rest.
- Heat the oven to 180C/160C fan/gas 4. Cut the baguette into four and split each piece horizontally. Warm them in the oven for 5 minutes until lightly toasted. Spread each piece with hummus, then top four of them with the tempeh slices and pile on the pickled veg. Scatter over the herbs, squeeze on some hot sauce and close up with the remaining baguette pieces.
Tips from the ZestyPlate Kitchen
- Get the vegetables pickling first so they have time to turn tangy and crisp while you do everything else.
- Warm and lightly toast the baguette; a soft loaf undercuts the whole point.
- Be generous with the hummus, as it's the creamy, savoury base that holds it together.
- Pile on the coriander and mint and finish with a real hit of hot sauce.
Frequently Asked Questions
A firm, nutty cake of fermented soya beans. It holds its shape well and takes on flavour readily, which makes it a sturdy plant-based filling.
Yes. Firm tofu, pressed and pan-fried or marinated, stands in for tempeh nicely.
Pickle the veg and sort the fillings ahead by all means, but build the sandwiches at the last minute so the baguette stays crisp.
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