Bubble & squeak Boxing Day brunch
Rustle up this vegan bubble & squeak brunch with the veggie leftovers from your Christmas Day dinner. Perfect for a lazy start to Boxing Day
Vegan banh mi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 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 tempehvery finely sliced
- ½ small pack corianderleaves picked, to serve
- ½ small pack mintleaves picked, to serve
- hot sauceto 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.
