Ms Vegan's take on the classic Mexican Torta, using Asada flavored 'Chicken'. I can't rave enough about this sandwich. The flavors are so powerful, even when your full you will want more!
Ingredients:
2 lemons, juiced
1 lime juiced
1/4 cup orange juice
1 rounded teaspoon paprika
1 rounded teaspoon of cumin
2 garlic cloves minced
1 chickenless cube
1/4 cup water
Salt and pepper
Dash of Tajin
1 package of thawed Beyond Meat grilled strips
Follow Your Heart Chipotle Vegenaise
Tofu Queso, recipe below
Roughly 1-2 cups of Vegetarian re-fried beans, heated a little
Ms Vegan Pico de Gallo
1-2 cups of Shredded lettuce
4 really soft white Buns (you can even brush with melted vegan butter before serving)
Directions:
In a medium frying pan add the first 10 ingredients
Heat over medium
When mixed well add in your chicken grillers
Allow to heat for 5-8 minutes
Turn off heat
Using two fork shred the chicken
Mix around in liquid
Allow to marinate in liquid, in pan for 30 minutes
Heat a little before preparing sandwich
Spread a generous amount of chipotle vegenaise on each bun, top and bottom
Spread bottom bun with beans
Top with chicken, queso, salsa and lettuce
Place top bun on top
Serve and Enjoy!
Tofu Queso Ingredients:
1 block of firm tofu, drained and pressed
1 tsp garlic powder, onion powder
1/2 tsp salt
1 tbl of Nutritional Yeast
Juice form 1 lemon or lime
2 tbls olive oil
Directions:
Add all ingredients into a bowl
Using a fork crumble the ingredients together
(If too thick add in more olive oil)
Place in refrigerator for 20 minutes