Vegan banh mi

Name: Vegan banh mi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 150 g Raw Vegetables; 3 tablespoons Vegan White Wine Vinegar; 1 tsp Golden Caster Sugar; 1 large Baguette; 100 g Hummus; 175 g Tempeh; Handful Coriander; Handful Mint; To serve Hotsauce

A classic Vietnamese vegan from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

527

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Vietnamese Vegan in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/boxing-day-banh-mi

Ingredients

150 gRaw Vegetables
3 tablespoonsVegan White Wine Vinegar
1 tspGolden Caster Sugar
1 largeBaguette
100 gHummus
175 gTempeh
HandfulCoriander
HandfulMint
To serveHotsauce

Instructions

01
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.
02
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.