Vegan Cuban Roll
Savor the bold and irresistible flavors of a Vegan Cuban Roll, a plant-based twist on the classic Cuban sandwich. This recipe features tender and tangy jackfruit seasoned with smoked paprika, garlic powder, and a hint of maple syrup, perfectly mimicking the texture and flavor of shredded pork. Layered with vegan Swiss cheese, creamy mayo, zesty Dijon mustard, and the crunch of dill pickles, all nestled inside soft vegan Cuban bread, this sandwich is baked to crispy, melty perfection. Quick to prepare and packed with vibrant, Cuban-inspired ingredients, this crowd-pleasing dish is ideal for lunch, dinner, or any occasion where comfort food meets sophistication. It’s a must-try for anyone seeking plant-based indulgence with a unique twist!
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Recipe Information
Ingredients
- 400 grams Canned jackfruit
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 4 rolls Vegan Cuban bread
- 4 tablespoons Vegan mayonnaise
- 4 tablespoons Dijon mustard
- 8 slices Vegan Swiss cheese slices
- 4 slices Dill pickles
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Drain and rinse the canned jackfruit thoroughly. Pat dry with a paper towel to remove excess moisture.
In a large pan, heat 2 tablespoons of olive oil over medium heat.
Add the jackfruit to the pan and use a spatula to break it apart until it resembles shredded meat.
Season the jackfruit with smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to ensure it's evenly coated.
Add soy sauce and maple syrup to the jackfruit. Cook for 10-12 minutes, stirring occasionally, until the jackfruit is caramelized and slightly crispy on the edges.
While the jackfruit is cooking, preheat your oven to 180°C (350°F).
Slice the vegan Cuban rolls in half, and spread 1 tablespoon of vegan mayonnaise and 1 tablespoon of Dijon mustard on each half.
Layer each bottom half of the roll with 2 slices of vegan Swiss cheese, followed by a generous portion of the cooked jackfruit, and top with a slice of dill pickle.
Place the top of the roll onto the layered ingredients, press down gently.
Wrap each sandwich in aluminum foil and place them in the oven.
Bake for 8-10 minutes until the bread is slightly crispy on the outside and the cheese has melted.
Remove from oven, slice in half diagonally, and serve immediately.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 6938 mg | 302% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 98.1 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1370 mg | 105% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2265 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
