Vegan chivito

Ingredients

• 400 g seitan, in thin fillets
• 2 garlic cloves, for the marinade
• 1 teaspoon sweet paprika, for the marinade
• 1 teaspoon dried oregano, for the marinade
• 1 tablespoon soy sauce, for the marinade
• 2 tablespoons olive oil, for the marinade
• 1 eggplant, for the «bacon»
• 1 tablespoon soy sauce, for the «bacon»
• 1 teaspoon liquid smoke, for the «bacon»
• 1 teaspoon smoked paprika, for the «bacon»
• 1 tablespoon agave syrup, for the «bacon»
• 2 tablespoons olive oil, for the «bacon»
• 8 slices of meltable vegan cheese (about 120 g)
• A few lettuce leaves (about 80 g)
• 2 tomatoes, sliced
• 6 tablespoons vegan mayonnaise
• 2 vegan white baguettes (no lard, no milk), about 250 g each

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of eggplant
• What to use instead of oregano
• What to use instead of bread
• What to use instead of soy sauce
• What to use instead of tomatoes

Instructions

1. Finely chop the garlic for the marinade and mix it with the paprika, oregano, soy sauce and oil. Coat the seitan fillets well and let them rest for at least 15 minutes.
2. For the «bacon», slice the eggplant lengthwise very thinly, 2-3 mm (a mandoline makes it easier), and then into wide strips. Mix the soy sauce, liquid smoke, smoked paprika and syrup, and brush the strips well.
3. Heat the oil in a frying pan over medium heat and cook the eggplant strips for 3-4 minutes per side, in batches and without crowding them, until dark with crispy edges. Leave them on a rack or paper towel: they get crispier as they cool.
4. Heat a griddle or frying pan over high heat and sear the seitan fillets for 1-2 minutes per side, until browned on the outside and juicy inside. In the last minute, put the vegan cheese on top of the fillets and cover the pan so it melts.
5. Cut each baguette in half, open the pieces and spread both sides with vegan mayonnaise.
6. Put the lettuce and tomato on the bottom, then the fillets with the melted vegan cheese, and top with the eggplant «bacon». Close and serve hot.

Nutrition facts

Approximate, per serving (about 477 g). Calculated with data from USDA FoodData Central.