PLANT-BASED CHICK'N TORTA CUBANA SANDWICH
Yield Portion Size
8 ea | |
1 cup |
Unsalted cashews
|
1/2 cup |
Water
|
1/4 cup |
Lime juice
|
1 |
Chipotle pepper in adobo sauce
|
1 tsp |
Salt
|
8 |
Bread rolls, split in half lengthwise and toasted
|
1 cup | |
8 slices |
Vegan cheese
|
2 medium |
Avocados, pitted, peeled, and sliced
|
1 cup |
Pickled jalapeno peppers
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 305 mg | 30% |
Carbohydrate | 71 g | 24% |
Cholesterol | 0 mg | 0% |
Total Fat | 32 g | 49% |
Iron | 7 mg | 37% |
Potassium | 564 mg | 0% |
Calories | 695 kcal | 35% |
Sodium | 1675 mg | 70% |
Protein | 35 g | 70% |
Polyunsaturated Fat | 5 g | 24% |
Saturated Fat | 4 g | 19% |
Vitamin C | 21 mg | 35% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make cashew crema: In a small bowl, cover cashews with cold water and soak for at least 1 hour and up to 12 hours. (If soaking longer than 1 hour, cover and refrigerate.) Drain cashews and place in blender with 1/2 cup water, lime juice, chipotle pepper and salt. Blend until very smooth, adding more water if needed for a spreadable consistency.
-
Step 2
Make tortas: Fry chick’n according to package directions. Spread roll bottoms with refried beans. Top each with a chick’n filet, vegan cheese slice, avocado, pickled jalapeños and crema. Top with remaining roll halves.
-
Step 3
Cook's Tip:
-
Step 4
For a quick cashew crema substitute, blend 1 cup vegan mayonnaise with 1 chipotle pepper in adobo sauce and 2 tablespoons lime juice.
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