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  • 150g leftover raw veggies
    (such as red cabbage and carrots), shredded
  • 3 tbsp good-quality vegan white wine vinegar
  • 1 tsp golden caster sugar
  • 1 long French baguette
  • 100g hummus
  • 175g cooked tempeh
    very finely sliced
  • ½ small pack coriander
    leaves picked, to serve
  • ½ small pack mint
    leaves picked, to serve
  • hot sauce
    to serve (we used sriracha)

Nutrition: Per serving

  • kcal338
  • fat11g
  • saturates0g
  • carbs40g
  • sugars7g
  • fibre7g
  • protein16g
  • salt2.1g

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 from Good Food Vegetarian Christmas, November 2017

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.8 out of 5.9 ratings

jonmlSqMQgy

This is amazing! I make it all the time.

jonmlSqMQgy

So good, I'm making for second time in a few days

flauffy

A star rating of 5 out of 5.

This is an AMAZING and very filling sandwich! Not having any tempeh, I decided to use some tofu which I marinated in soy sauce, garlic and ginger for 15 mins before searing in a griddle pan. The rest I kept exactly the same and it was a great combination of textures and flavours. A keeper.

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