Vegan Panes Salvadoreños (Salvadoran Turkey Sandwiches)

Panes con pavo is a Salvadoran turkey sandwich that is very common to eat during the holidays. I grew up eating this turkey sandwich all my life and then I went vegan. My first Thanksgiving or Christmas knowing I wasn’t going to be able to join my family in eating this dish made me freak out a bit. BUT I got over that fear and decided to re-make it vegan! By using trumpet mushrooms instead of turkey you are able to replicate the texture of shredded turkey with something more natural, healthy and no cholesterol! For those of you who are not familiar with this dish, the tomato sauce mixed with “relajo” is what gives this dish so much flavor and depth! Relajo is a mix of seeds, nuts and spices that is blended and added to a sauce.

So if you're Salvadoran or what to change things up this holiday season with a delicious vegan turkey sandwich recipe see below.

INGREDIENTS:

VEGAN TURKEY MEAT

• 7-8 Trumpet Mushrooms

• 3 TBS Mustard

• 3 Tbs Soy Sauce or vegan worcestershire sauce

• 1 tsp Salt

• Pinch paprika

SALSA

• 8 tomatoes

• 1 carrot

• 1 green bell pepper

• 1 onion

• 4 cloves of garlic

RELAJO

• 1 tsp cumin seeds

• 4 peppercorns

• 4 whole cloves

• 1/4 cup Spanish peanuts with skins

• 1/4 cup pumpkin seeds

• 1/4 cup sesame seeds

• 2 bay leaves

• 2 guajillo chiles

FOR SERVING

French bread for sandwich lettuce, radish, watercress, sliced tomatoes, vegan mayo, mustard.

DIRECTIONS

1. Shred the trunks of the trumpet mushrooms and sliced top and bottoms until it looks like shredded vegan "turkey" mushroom "meat" and place in a large mixing bowl

2. Season the vegan turkey meat with mustard, soy sauce, paprika and salt. Mix until well combine.

3. Add seasoned mushroom meat to a lined baking sheet and bake at 425 F for about 20-25 min or until well cooked and golden brown.

4.To make salsa, cut tomatoes, carrot, onion, bell pepper and garlic and pan fry until a nice char appears

5. Next prepare relajo by adding cumin, peppercorns, cloves, peanuts, pumpkin seeds, sesame seeds, bay leaves and guajillo chiles to a pan and lightly toast until a nice brown. Do not burn

6. Blend charred veggie mix, relajo and 1/3 cup tomato paste to high speed blender or strong food processor and blend until smooth.

7. Add half the sauce to a pan and add mushroom meat and let simmer for about 10 min

8. Serve with toasted French bread rolls, lettuce, radish, watercress, vegan mayo and mustard.

Enjoy!