This is the sandwich I’ve been waiting for, the Pibil Torta. I somehow could not sleep at night until there was a vegan replacement for this sandwich. Ever since I read about the Huffington Post article which claimed stake on America’s Top 10 New Sandwiches, I have found myself stopping at odd moments of the day feeling baffled at the the thought of sandwich #6.
That’s because it features an ingredient I could not believe was possible, suckling pig. Surely there must be some mistake here. Thinking the term must be some sort of dysphemism, I took a quick trip to Wikipedia and learned what I already knew to be true; humans will eat just about anything. Well, unless it’s actually good for you, like spinach.
Suckling pig, says Wiki, is a reference to the meat of a young pig, between the ages of 2 and 6 weeks. I guess 1 week is too inappropriate and 7 is just a little too tough. Even carnivores have their limits.
Well, today we’re proud to announce a vegan version of Sandwich #6. But first, let’s do a brief recap. We’re in the middle of a series, America’s Top 10 New Sandwiches…Veganized! So far, the sandwiches we’ve featured are :
- Sandwich No. 10 the Vegan Spuckie Sandwich, prepared by Your Vegan Mom and featured a carrot salad on top of vegan deli slices.
- Sandwich No. 9 the Bulgogi Steak Sandwich by Manifest Vegan showcased tender strips of marinated tofu topped with caramelized onions.
- Sandwich No. 8, the Crispy Drunken Chicken Sandwich showcased two unique vegan recipes by Veggie Num Num and Epicurean Vegan who both provided recipes with sweet, spicy sauces.
- Sandwich No. 7, the Cheesy Mac and Rib Sandwich featuring a thick barbecue sauce grilled over thinly sliced tofu and served with caramelized onions and oh so vegan mac and cheese.
Vegans Are Delicious!
Are we claiming these sandwiches are healthy? Well, compared to the original versions, yes. But healthy is a spectrum kind of word. While these sandwiches are healthier than the Huffington Post’s featured sandwiches that were loaded with fatty meats and artery-clogging cheeses, they’re definitely not as healthy as some. But we’re out to prove a point here. That being vegan is about being healthy AND being delicious.
There, I’ve said it. Vegans are delicious. And I don’t mean to eat. I’m vegan. I don’t eat animals…not even humans.
But the food we prepare is delicious. That means, you can have your Top 10 Sandwiches…and eat them too with these tasty and healthier versions!
Today’s post is the infamous Sandwich #6, the Pibil Torta. This recipe was veganized, developed, and photographed by Noelle at An Opera Singer in the Kitchen. I hope you’ll join with me in sleeping much better tonight knowing there is now a delicious vegan version of this sandwich for all to enjoy, even adorable, little piglets.
Vegan Pibil Torta Sandwich
- 4 cups wild mushroom mix (oyster, shitake, baby bella), sliced thinly
- 2 Tablespoons olive oil
- 1 teaspoon ground annato seeds
- 1 teaspoon ground coriander
- 2 teaspoons oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- 1 ½ teaspoons sea salt
- 5 garlic cloves, minced
- 2 Tablespoons apple cider vinegar
- ¼ cup water
- 1 Tablespoon arrowroot powder
- Gently wash the mushrooms. Slice the mushrooms to almost resembles shredded meat. Add the spices to a mortar and grind the garlic cloves into the spices until it resembles a paste.
- Meanwhile, heat olive oil in saucepan and add the mushrooms. Add the spice paste and the vinegar. Cook on medium heat until the mushrooms are simmer. Simmer for for 15 minutes to allow spices to blend well. Mix arrowroot powder and water until dissolved. Add to the mushroom mix and bring to a boil. Cook for 5 minutes or until sauce thickens. Remove from heat.
Number of servings (yield): 4
Prepare the night before
- 1 red onion, sliced
- 1 ½ cup water
- 1 cup distilled white vinegar
- ½ teaspoon sea salt
- 1 Tablespoon black peppercorns
- 3 bay leaves
- Place onions in a medium pot and add water, vinegar and spices. Bring to a boil and cook for 10 minutes. Remove from heat and cool. In order to get a good flavor, make the night before to ensure spices have come together.
- Refrigerate onions and remove from fridge while preparing mushroom mix.
- Remove bay leaves and peppercorns before serving pickled onions.
Black Bean Spread
- 1 15-ounce can black beans, reserving 2 Tablespoons of liquid
- ½ onion, diced
- 2 garlic cloves, minced
- 1 teaspoon oregano
- 1 Tablespoon olive oil
- Heat olive oil in a pan and fry the onions for 5-7 minutes until translucent.
- Add the garlic and the beans with reserved liquid.
- Add the oregano and bring to a low boil for 10 minutes.
- Place beans in a deep bowl and using an immersion blender, blend the beans until smooth. You can also place in a blender and blend until smooth.
Mexican Bolillos (Crusty Bread)
adapted from Food.com
- 1 package active dry yeast
- 3 1/4 – 4 cups flour
- 1 1/3 cups water
- 1 tablespoon agave nectar
- 1 tablespoon vegetable shortening, melted and cooled
- 1 1/2 teaspoons salt
- 3 1/4-4 cups flour
- 1/4 cup cold water
- 1 teaspoon arrowroot powder
- Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes. When the yeast is working a bit stir the agave nectar, shortening and salt into the yeast mixture. Add 2 1/2 cups flour. Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes. Gradually stir in as much of the remaining flour as needed to make a soft dough.
- Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
- Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil. Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!). Punch the dough down and knead briefly on a floured surface. Divide dough into 10 pieces and roll into balls.
- Work with the palms of your hands and start at the center of each ball to roll out into ovals. Each piece should be about 5 1/2″ long and 2″ in the middle, tapering to each end. Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
- Meanwhile heat oven to 375F degrees. Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes. Brush each roll with the cornstarch mixture. Slash each roll down the middle stopping about 1/2″ from each end and cutting about 1/2″ deep.
- Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
Makes 10 loaves
Vegan Pibil Torta Sandwich Assembly
- 4 crusty rolls
- Black bean spread
- Pickled onions
- Daiya mozzarella crumbles
- Mushroom mix
- Leave oven on and switch to broil. Move oven rack to the upper ¾ section of the oven.
- Take 4 rolls and cut each roll in half. Layer each half with 2-3 Tablespoons of black bean spread. For each sandwich: On 1 half of bread, add ½ cup of the mushroom mix and on the other half add ¼ cup Daiya mozzarella crumbles. Repeat with the rest of the rolls.
- Place the 8 halves on a cookie sheet and broil until cheese melts and bread is somewhat toasted. Watch carefully.
- Remove from oven and on each mushroom half, add 2 Tablespoons of picked radishes and garnish with 2 Tablespoons of cilantro. Place the cheezy bean half of the bread on top and slice in half.
We hope you enjoyed this fifth post in our series of America’s Top 10 New Sandwiches…Veganized! We’ll be publishing another recipe next week so stay tuned.
America’s Top 10 New Sandwiches…Veganized! Participating Bloggers:
- Trina at Your Vegan Mom. Follow Trina on Twitter too.
- Allyson at Manifest Vegan. Follow Allyson on Twitter too.
- Trudy at Veggie NumNum. Follow Trudy on Twitter too.
- April at Epicurean Vegan.
- Morgan at Little House of Veggies. Follow Morgan on Twitter.
- Noelle at Opera Singer in the Kitchen. Follow Noelle on Twitter.
- Leinana at Vegan Good Things. Follow Leinana on Twitter.
- Nora at Pride and Vegudice. Follow Nora on Twitter.
- Mandi Hoffman at Chic Vegan. Follow Mandi on Twitter.
- Jennifer Sweet on Veg. Follow Jennifer on Twitter.
- Ashley at Never Homemakers. Follow Ashley on Twitter.
- Marly at Namely Marly. Follow Marly on Twitter.