Pack of shredded veg (usually a slaw mix)
1 tbsp caster sugar
4 tbsp rice wine vinegar
200ml boiling water
200g oyster mushrooms
1 block of tempeh
1 tbsp agave (or date syrup)
1 tbsp peanut butter
3 tbsp soy sauce
2 cloves garlic
2cm ginger
2 tbsp sriracha
2 tbsp vegan mayo
Pinch of fresh coriander
1 baguette
banh mi? banh oui. possibly the best sandwich you’ll make. This Vietnamese classic has been veganised, and it bangs. With so much flavour hitting your tastebuds, you’ll think you’re an absolute wizard of a sandwich maker and you’ll put Subway to shame. Manilife peanut butter also hits in ways you won’t even be expecting.


1.Take your shredded veg, add some boiling water and add in your rice wine vinegar, sugar and let it sit for 15 minutes. This is your pickle.
2.Take your chopped tempeh and oyster mushrooms and fry them up in a pan, once golden take them out and leave them on the side.
3.In the same pan add a squirt of agave, rice wine vinegar, ginger, garlic, soy sauce and 1 tbsp sriracha and let it bubble.
4.Make the mayo by mixing the mayo with 1 tbsp sriracha to make sriracha mayo.
5.Add your tempeh and shrooms back into the sauce.
6.Take your sliced baguette, toast it if you can, and on one side add the mayo and a thin layer of peanut butter (trust me) on the other side. Add the tempeh mixture and sprinkle some coriander and the pickle to finish.