Torta Cubana (Vegan Mexican Sandwich)

Try this Torta Cubana for a sandwich packed with three kinds of vegan “meat”, melty cheese, refried beans, and tons of different vegetables. This is a delicious plant-based take on the original that can be enjoyed any time.

This recipe comes to us from Mitch and Justine Chapman of Broke Bank Vegan.

For a video showing how to make this recipe, click here.

For more recipes with mushrooms, click here.

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Ingredients:

To make the Mushroom Milanesa:

• 9 ounces oyster mushrooms
• 1-2 cups neutral oil for frying

To make the Batter:

• ½ cup soy milk
• ½ cup all-purpose flour
• 1 teaspoon nutritional yeast
• 1 teaspoon garlic powder
• ½ teaspoon salt

For the Coating:

• ½ cup all-purpose flour
• ¾ cup bread crumbs
• ½ teaspoon garlic powder
• ½ teaspoon salt
•  ½ teaspoon black pepper

For the Chipotle Mayo:

• ¼ cup vegan mayo
• 1 tablespoon adobo

Other Toppings (optional):

• ½ cup refried beans
• 8 slices vegan ham
• ½ cup vegan chorizo
• 3 ½ ounces shredded vegan cheese
• ¼ white onion, thinly sliced
• 2 Roma tomatoes, thinly sliced
• 1 avocado, sliced
• ½ cup pickled jalapeños

Bread:
• 4 telera or bolillo buns

Directions:

1. In a mixing bowl, combine the batter ingredients and whisk until smooth. In a separate bowl, combine the coating ingredients.

2. Cut the ends off of the oyster mushrooms and transfer them to the bowl of wet batter. Stir gently to coat them, and set aside while you prep the rest of the fillings.

3. Preheat a skillet over medium heat, then add in the vegan chorizo. Cook for 2-3 minutes, then add in the vegan cheese shreds. Continue cooking until the cheese has melted. Transfer mixture to a separate bowl. In the same pan, fry the vegan ham slices until hot on each side.

4. Add vegan mayo and adobo to a small mixing bowl and stir until combined. Heat the refried beans. Slice the rest of the vegetables and bread rolls.

5. Preheat 1-2 cups of neutral oil in a large pot or deep fryer up to 350-375°F (use a deep-fry thermometer for the most accurate temperatures).

6. 1-2 at a time, transfer the mushrooms to the bowl of dry ingredients and use a spoon to coat them thoroughly in breading.

7. Fry the mushrooms in small batches for 1-2 minutes per side, or until golden brown. Transfer the mushrooms to a cooling rack over top of a baking sheet or a paper towel-lined plate.

8. Lightly toast the buns on the same skillet you used to cook the ham. Spread mayo on one half of a bun and refried beans on the other. Add a layer of vegan chorizo and cheese, ham slices, mushrooms, sliced onion, tomatoes, avocado, and pickled jalapeños. Enjoy!