Vegan Spicy Beef Sandwich (Torta Ahogada)

Vegan Spicy Beef Sandwich (Torta Ahogada)
Staff Writer
Vegan Spicy Beef Sandwich (Torta Ahogada)

Carolyn Scott-Hamilton

Vegan Spicy Beef Sandwich (Torta Ahogada)

The "drowned sandwich" is a Mexican favorite. It’s got just the right amount of kick, but some like it hot, so this is the perfect sandwich to go as spicy as you please. Move over French dip, here comes something spicier!

See all vegan recipes.

Click here to see Healthy Recipes for Cinco de Mayo.

4
Servings
308
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • One 10-ounce can chopped tomatoes with diced green chiles
  • 2  Cups  tomato sauce
  • 1/4  Cup  chopped fresh cilantro
  • 2-3 chipotle chiles in adobo, seeded and chopped (reserve 2 teaspoons sauce)
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 1  Cup  vegan beef broth (made with vegan beef bouillon cubes)

For the sandwich

  • 2  Tablespoons  vegetable oil
  • large onion, sliced thinly
  • cloves garlic, minced
  • jalapeños, seeded and minced (optional)
  • 1  Pound  plain seitan, sliced thinly, or vegan "roast beef" slices, cut into strips
  • medium to large avocado, peeled, pitted, and smashed
  • crusty sandwich rolls, halved and toasted lightly

Directions

For the sauce

In a large saucepan over medium heat, combine the chopped tomatoes, chiles, tomato sauce, cilantro, chipotles, adobo sauce, and lime juice. Season with salt and pepper, to taste. Simmer and stir, then reduce the heat to medium-low and continue to cook gently for 15 minutes, stirring occasionally.

Remove the sauce from the heat and add the "beef" broth. Transfer the sauce to a blender, purée the sauce until smooth — it should be thin. (Be very careful when blending hot liquid. Doing it in batches and covering the lid with a towel while keeping your hand on it, pressing it down, is the best way to keep it from spilling out. As an alternative, you can use an immersion blender.) Keep warm until time to serve.

For the sandwich

Heat the oil in a large skillet over medium heat. When the oil is hot, add the onion. Cook and stir the onions until they begin to soften. Then, add the garlic and jalapeños, stirring to incorporate the ingredients well.

Cook and stir until the onions are well browned and the garlic and jalapeños have softened, about 2-3 more minutes. Add the "meat" and mix until heated and well combined, about 2 minutes. Add ¾ cup of the sauce to the roast beef mixture, tossing it to coat completely.

Spread the smashed avocado on both sides of each roll. Pile the "meat" on the bottom halves of the sandwich buns, close, and cut each sandwich in half. Arrange each sandwich on a plate with the dipping sauce on the side. Ladle the sauce into 4 bowls for dipping. Be sure the bowls are large enough so the sauce doesn't spill out when the sandwich is dipped. Dip and eat!

Nutritional Facts

Total Fat
12g
17%
Sugar
13g
14%
Saturated Fat
4g
17%
Cholesterol
86mg
29%
Carbohydrate, by difference
20g
15%
Protein
30g
65%
Vitamin A, RAE
98µg
14%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
45mg
5%
Choline, total
103mg
24%
Fiber, total dietary
2g
8%
Folate, total
13µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
39mg
12%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
322mg
46%
Selenium, Se
31µg
56%
Sodium, Na
1627mg
100%
Water
210g
8%
Zinc, Zn
10mg
100%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.