Make this decadent vegan sandwich using veggies and hummus with an Asian dressing and hot sauce all stuffed inside a baguette. Great for a filling lunch
Prep:15 mins
Serves 4
150g leftover raw veggies, (such as red cabbage and carrots), shredded3 tbsp good-quality vegan white wine vinegar1 tsp golden caster sugar1 long French baguette100g hummus175g cooked tempeh, very finely sliced½ small pack coriander, leaves picked, to serve½ small pack mint, leaves picked, to servehot sauce, to serve (we used sriracha)
STEP 1Put 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 2Heat 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.
