VEGAN DOMINICAN CHIMI | VEGANIZED BY VELI

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

hot sauce

🥗Healthier: salsa

💰Cheaper: chili powder

Salsa offers a fresher taste, while chili powder is a budget-friendly spice.

bread rolls

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns are more nutritious, while white bread is often cheaper.

Cut half a medium purple onion into very thin slices.

Add 1/3 cup white vinegar and 1 teaspoon salt to the sliced onion, mix around, and set aside.

For pickled cabbage, combine 2 cups of shredded cabbage, 1/3 cup white vinegar, and 1 teaspoon salt; mix and set aside.

Dissolve 1/4 vegan beef bouillon cube in a little bit of water for later use.

In a bowl, add 1 package of Beyond Meat ground, 3 tablespoons of sofrito, 1 teaspoon of reduced sodium soy sauce, 1 teaspoon of liquid smoke, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, a pinch of black pepper, and the dissolved bouillon; mix well.

Put on gloves (optional) and form the mixture into three equal patties.

Cook the patties for 2-3 minutes on each side on medium heat until golden brown; flip them after 2-3 minutes.

Prepare the mayo ketchup chimi sauce by mixing 2/3 cup vegan mayo, 1/3 cup ketchup, 1/2 teaspoon garlic powder, 1 tablespoon chopped cilantro, and 2-4 squirts of hot sauce; set aside for assembly.

Slice the rolls in half and lightly toast them.

Spread the mayo ketchup sauce generously on both halves of the bread.

Assemble the sandwich starting with two slices of tomato per sandwich, followed by drained pickled cabbage, and then the pickled onions.

Spread more mayo ketchup sauce on the top half of each roll before closing the sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens