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Vegan Pambazos

This Mexican sandwich is delicious, and this is the vegan version and much healthier than the original. These vegan pambazos are perfect for breakfast, lunch, or dinner.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Mexican vegan
Servings 6 sandwiches
Calories 882 kcal

Ingredients
  

  • 2 lb diced potatoes I use fingerlings
  • 1 tablespoon vegtable oil
  • 1/2 chopped white onion
  • 2 garlic cloves chopped
  • 6-8 oz shredded vegan chorizo
  • 1 head romaine lettuce thinly sliced
  • Mexican crema or vegan mayo
  • 4-6 ciabattas or bolillos
  • sea ​​salt

Instructions
 

  • In a large skillet, preferably one that doesn't stick, put the spoonful of oil and when hot add the potatoes with a good pinch of salt. Leave them there until they are golden brown on one side.
  • Add the onion and garlic for about five minutes, add the chorizo and leave for 7-10 minutes more. The potatoes should be soft, and the chorizo ​​well cooked. Taste and adjust for seasoning if necessary.
  • Meanwhile, the potatoes and chorizo cook, prepare the bread by slicing it in half. Spread vegan crema or vegan mayo across the tops and bottoms of the ciabatta.
  • Top the bottom of the ciabatta roll with a spoonful or two of the potato-chorizo mix, the top that with lettuce and gently press the tops bun over.

Nutrition

Calories: 882kcalCarbohydrates: 161gProtein: 34gFat: 11gSaturated Fat: 4gCholesterol: 18mgSodium: 1825mgPotassium: 649mgFiber: 7gSugar: 1gVitamin A: 508IUVitamin C: 18mgCalcium: 49mgIron: 5mg
Keyword chorizo sandwich, Pambazo, vegan mexican sandwich

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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