Vegan banh mi
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein21 %35 g
- Carbs50 %81 g
- Fat29 %21 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 635 kcal | 240 kcal |
| Protein | 35 g | 13.2 g |
| Carbs | 81 g | 30.6 g |
| Fat | 21 g | 7.9 g |
One serving is about 265 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty15/100
- Recipe completeness40/100
- Nutrition reliability
- Low
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegan - Vietnamese
Ingredients
- handfuls Coriander
- handfuls Mint
- 100 g Hummus
- Hotsauce (To serve)
- 1 teaspoon Golden Caster Sugar
- 1 Baguette (large)
- 150 g Raw Vegetables
- 3 tablespoons Vegan White Wine Vinegar
- 175 g Tempeh
Instructions
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.
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.
Videos and links
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