Go Back
+ servings

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


  • 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


  • 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.


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


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

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.