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Chicken-less Torta

Ms Vegan's take on the classic Mexican Torta, using Asada flavored 'Chicken'. I can't rave enough about this sandwich. The flavors are so powerful, even when your full you will want more!


2 lemons, juiced

1 lime juiced

1/4 cup orange juice

1 rounded teaspoon paprika

1 rounded teaspoon of cumin

2 garlic cloves minced

1 chickenless cube

1/4 cup water

Salt and pepper

Dash of Tajin

1 package of thawed Beyond Meat grilled strips

Follow Your Heart Chipotle Vegenaise

Tofu Queso, recipe below

Roughly 1-2 cups of Vegetarian re-fried beans, heated a little

Ms Vegan Pico de Gallo

1-2 cups of Shredded lettuce

4 really soft white Buns (you can even brush with melted vegan butter before serving)


In a medium frying pan add the first 10 ingredients

Heat over medium

When mixed well add in your chicken grillers

Allow to heat for 5-8 minutes

Turn off heat

Using two fork shred the chicken

Mix around in liquid

Allow to marinate in liquid, in pan for 30 minutes

Heat a little before preparing sandwich

Spread a generous amount of chipotle vegenaise on each bun, top and bottom

Spread bottom bun with beans

Top with chicken, queso, salsa and lettuce

Place top bun on top

Serve and Enjoy!

Tofu Queso Ingredients:

1 block of firm tofu, drained and pressed

1 tsp garlic powder, onion powder

1/2 tsp salt

1 tbl of Nutritional Yeast

Juice form 1 lemon or lime

2 tbls olive oil


Add all ingredients into a bowl

Using a fork crumble the ingredients together

(If too thick add in more olive oil)

Place in refrigerator for 20 minutes


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