Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
VIETNAMESE · VEGAN
Vegan banh mi
Ingredients
2
Raw Vegetables150g
Vegan White Wine Vinegar3 tablespoons
Golden Caster Sugar1 tsp
Baguette1 large
Hummus100g
Tempeh175g
CorianderHandful
MintHandful
HotsauceTo serve
Method
step 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. step 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.
Recipe data: TheMealDB · Powered by Bee Solutions
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