Main Dishes · Vegan · Vegetarian

Vegan Cuban Sandwich

I recently visited my friend Kait in Athens, GA  for her birthday and on my last day we went to Cali and Titos for Cuban food (such a treat!) I haven’t found a good Cuban place in the Twin Cities yet, so I decided to recreate the sandwich at home for my husband and I. It turned out better than I even hoped and so I thought I’d share with you guys!

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Vegan Cuban Sandwich

  • Servings: 2
  • Time: 25 mins
  • Difficulty: easy
  • Print

Sandwich

oil spray

8oz mushrooms (any type)

1 onion

1/2 red bell pepper

1/2 green bell pepper

2 cloves of garlic

1 tsp cumin

2 tsp oregano

dijon mustard

2 sub rolls

avocado slices (optional)

jalapeno (optional)

Vegan Cheesy Sauce

1 tbsp coconut oil

1 tbsp all purpose flour

1 cup unsweetened almond milk

1/2 cup of nutritional yeast flakes

1 tsp dried mustard powder

1/2 tsp paprika

1 tsp turmeric

salt and pepper

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  1. First we’re gunna make the cheesy sauce. Melt the coconut oil in a sauce pan and add the flour. Mix together so it forms a paste and cook for a minute or two to cook the flour.
  2. Slowly add the almond milk while mixing to avoid any lumps. Once it has thickened add the nutritional yeast, mustard powder, paprika, turmeric, salt and pepper.
  3. Whisk until it has thickened and is smooth. Set aside and get started on the sandwich filling.
  4. Chop the bell peppers and onions into long strips and chop the mushrooms into slices. Heat a pan and add the veggies to it along with the garlic.
  5. Season with salt, pepper, cumin and oregano and cook until soft.
  6. Meanwhile heat/slightly toast the rolls under the broiler/grill and spread on the dijon mustard.
  7. Now assemble the sandwich with the veggies on bottom and cheesy sauce on top. If you are having jalapeno and/or avocado add that and you’re golden.

Vegan Cuban Sandwich | All The Vegetables

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