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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 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)
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