The Vegan Banh Mi is a plant-based twist on the classic Vietnamese sandwich, known for its crispy baguette and a delightful combination of pickled vegetables, savory fillings, and fresh herbs. Traditionally, Banh Mi is a fusion of French and Vietnamese cuisine, where the baguette meets bright, tangy veggies and rich proteins. This vegan version replaces meat with protein-rich tempeh and creamy hummus, making it both hearty and wholesome. Pickling the vegetables with vinegar, sugar, and salt gives the sandwich its signature bright and slightly sweet crunch, balancing the smoky flavor of the baked tempeh. The fresh coriander and mint add a refreshing herbal note, enhancing the overall complexity of flavors. Drizzling hot sauce just before serving adds a welcome spicy kick that ties all the components harmoniously. This dish pairs wonderfully with a light soup or a crisp salad for a satisfying lunch or dinner. It’s perfect for those seeking a quick, delicious, and nutritious meal that celebrates international flavors with simple, fresh ingredients.
Instructions
Start by placing the shredded raw vegetables into a medium-sized bowl. Pour in the vegan white wine vinegar, sprinkle the golden caster sugar, and add one teaspoon of salt. Toss everything thoroughly so the vegetables become evenly coated with the tangy, sweet pickling mixture. Set this aside and allow it to pickle quickly as you prep the rest of the sandwich components; this will soften the veggies slightly and infuse them with flavor. Preheat your oven to 180°C (160°C fan/gas mark 4). Take your large baguette and cut it into four equal segments. Then slice each segment horizontally halfway through, creating top and bottom sandwich pieces. Place all baguette halves on a baking tray and toast them in the oven for about 5 minutes until they are just lightly golden, crisp on the outside, and warm inside. Once toasted, spread a generous layer of creamy hummus on each base piece of the baguette – this adds moisture and a subtle richness. Next, layer the tempeh slices evenly on top of four of the hummus-covered bases. Pile on the quick-pickled vegetables generously over the tempeh, creating a burst of crunchy texture and vibrant acidity. To finish, sprinkle fresh coriander and mint leaves over the piled vegetables for an aromatic lift. Add a squeeze or drizzle of your favorite hot sauce to introduce a spicy dimension that cuts through the richness beautifully. Finally, cap each sandwich with the remaining baguette halves, pressing gently to hold all the delicious layers together. Serve immediately to enjoy the full contrast of textures and lively flavors.
