uruguay’s independence day is coming up and the tradition is to prepare and eat the national dish, a mammoth of a sandwich called a chivito.
traditionally it has like half a farmyard in it (gross) but i am not someone who vibes with harming animals. luckily i’ve managed to perfect a vegan version over the years and i thought i’d stop gatekeeping it so you can all share in the celebration of telling brazil to go fuck themselves.
toast a bun. vegan mayo, don’t skimp.
- lettuce, tomato
- seitan (for the “steak”) seasoned with vegetable broth, red wine, soy sauce, worcestershire sauce (make sure it’s vegan and no anchovies died in vain), and tomato paste to make it taste like steak
- tempeh (“for the bacon”) marinated in soy sauce, maple syrup, apple cider vinegar, and liquid smoke unless you’re fancy and have a bbq smoker in which case use that. this will make it taste like, y’know, bacon
- plant based ham style deli styles (yeah i’m lazy for that part)
- some dairy-free “mozzarella”. we all know vegan cheese used to be generally fucking terrible but it’s improved in the last few years. miyoko’s cashew milk mozzarella is my recommendation for this
- green olives, a grilled red pepper if you’re feeling fancy, american yellow mustard
- the “egg”. the “egg” is the whole point honestly and this is how you make that:
take a round slice of extra-firm tofu, cut a little dip into the center like you’re making a nest. fry it till it’s golden. mix pumpkin, cashew, and nutritional yeast for the yolk, spoon that into the well, sprinkle black salt on top.
that’s it, that’s the whole trick. try my sandwich or else 🇺🇾💙💛🤍
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