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!
Vegan Cuban Sandwich
8oz mushrooms (any type)
1/2 red bell pepper
1/2 green bell pepper
2 cloves of garlic
1 tsp cumin
2 tsp oregano
2 sub rolls
avocado slices (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
- 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.
- 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.
- Whisk until it has thickened and is smooth. Set aside and get started on the sandwich filling.
- 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.
- Season with salt, pepper, cumin and oregano and cook until soft.
- Meanwhile heat/slightly toast the rolls under the broiler/grill and spread on the dijon mustard.
- 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.