4 Serves
25 Mins
In a mixing bowl, combine the shredded carrots and daikon with the vegan white wine vinegar, sugar, and salt. Toss thoroughly and set aside to pickle while you prepare the remaining components.
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Vitamin K
77 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
127 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
241 mg / 1,250 mgPotassium
587 mg / 4,700 mgSodium
424 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Preheat your oven to 180°C. Slice the baguette into four equal portions, then cut each portion horizontally to create sandwich halves.
Place the baguette pieces on a baking sheet and toast in the oven for 5 minutes until warm and slightly crisp.
Spread a generous layer of hummus onto each baguette piece. Layer the tempeh slices onto four of the pieces, then top with the pickled vegetables.
Garnish the sandwiches with fresh herbs and a drizzle of hot sauce, then close the sandwiches with the remaining baguette pieces.
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Vietnamese16
g136
g9
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