Vegan Dominican Chimichurri Sandwich
The Dominican chimi is the quintessential street sandwich, traditionally sold in the Dominican Republic and in Washington Heights. Perfect after a (pre-rona) night out.
Below is my recipe for a slaptastic (plant-based, also vegan, and also also vegetarian) Dominican chimichurri.
Recipe
(Link to printable PDF at bottom of page)
Servings: 3 chimis
Ingredients
Three Portuguese rolls (or Dominican “pan de agua”)
Chimi v-Meat Patty:
1 (16 oz) pack of Beyond Meat Beyond Beef ground (or any other plant-based meat)
3 tbsp sofrito
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 pinch black pepper
1 tsp liquid smoke
1 tsp reduced sodium soy sauce
¼ (vegan) beef bullion
Quick Pickled Cabbage:
2 cups shredded cabbage
⅔ cup white vinegar
1 tsp salt
Quick Pickled Onion:
½ medium onion
⅓ cup white vinegar
1 tsp salt
One medium/large tomato, sliced (6 slices needed)
Mayo-Ketchup Chimi Sauce:
⅔ cup v-mayo (I used Hellman’s Vegan)
⅓ cup ketchup
½ tsp garlic powder
1 tbsp chopped cilantro
2-4 squirts of preferred hot sauce
Steps
Mix quick pickled cabbage ingredients and set aside. Feel free to mix around a few times, as you move on through the next steps. This will help better distribute the vinegar and salt, in order to wilt the cabbage.
Mix quick pickled onion ingredients and set aside.
Dissolve (¼, vegan) beef bouillon in 1 tbsp hot water.
Mix meat patty ingredients together. Then divide into 3 equal parts and shape to match the shape of your bread.
On medium heat, cook patties 2-3 minutes per side, or until golden brown. Remember, this is plant-based, and it can be easy to overcook.
Slice and lightly toast rolls. Then spread mayo-ketchup sauce.
Drain (or shake off) the cabbage and onion before placing on the chimi.
Layer each chimi as follows (bottom to top): bottom of roll, patty, 2 tomato slices, cabbage, onion, top half of roll
Consume!
Notes
Don’t feel like you need to have 100% of the ingredients. Use what you have/can buy!
If you place your formed (uncooked) patties in freezer (for approx. 10 minutes) it’ll help solidify the shape more, but not required. While your grounds are mostly raw, using your spatula, you can reshape patty as needed. I was too hangry for this freezing step, so I skipped.
Though, I promise you, this recipe slaps! Here’s what I might try next time:
Instead of marinating the cabbage in salt and vinegar, I’d wilt it slightly on a skillet with a bit of vinegar and soy sauce.
Run through the panini/sandwich maker for a few minutes.
If you make it, please let me know! :)
