Vegan banh mi

Name: Vegan banh mi
Prep time: 13 min
Cook time: 24 min
Total time: 37 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 150g Raw Vegetables; 3 tablespoons Vegan White Wine Vinegar; 1 tsp Golden Caster Sugar; 1 large Baguette; 100g Hummus; 175g Tempeh; Handful Coriander; Handful Mint; To serve Hotsauce

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegan recipe with Vietnamese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 41 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 37 min total

150g Raw Vegetables
3 tablespoons Vegan White Wine Vinegar
1 tsp Golden Caster Sugar
1 large Baguette
100g Hummus
175g Tempeh
Handful Coriander
Handful Mint
To serve Hotsauce

Step-by-step instructions

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.

Why this works on a weeknight

Vegan banh mi lands at about 37 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Vegan banh mi actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Vegan Vietnamese