Slice all of the vegetables and place them into a large container or gallon size ziploc bag.

Combine rice wine vinegar, water, maple syrup, and crushed red pepper flakes.

Pour the pickling marinade over the vegetables and toss to coat evenly. Set aside.

Preheat oven to 400 degrees Fahrenheit.

Cut the cauliflower or tempeh into 1-2 inch pieces.

In a large bowl, combine the soy sauce, chili garlic sauce, rice wine vinegar, maple syrup, and water. Reserve 2 Tbsp for serving, if desired.

Place the cauliflower or tempeh pieces into the marinade and toss to coat.

Cover a baking sheet with parchment paper or silpat liner (for easier cleaning).

Place a cooling rack on top of the baking sheet (allows air flow). (this step is optional)

Place coated cauliflower or tempeh pieces onto the cooling rack in an even layer.

Bake for 15 minutes, and then flip cauliflower or tempeh over.

Return to oven and bake until lightly golden, about 10-15 minutes more. Remove to cool slightly.

Assemble sandwiches by applying 1-2 Tbsp of hummus on inside of roll.

Layer the cauliflower or tempeh, pickled vegetables, and fresh cilantro.

Serve with a side of pickled vegetables and reserved chili-garlic sauce, if desired.