Recipe: Veggie Tortas

Add sun-dried tomatoes to a small bowl with ¼ cup hot tap water. Slice torta rolls in half. Thinly slice the red bell pepper. Peel and mince the garlic. Halve and juice the lime.

Drain the rehydrated tomatoes, reserving the water, and add tomatoes to a food processor. Add cauliflower florets, walnuts, chorizo spice, nutritional yeast, and 1 tsp salt, and pulse the until pieces are the size of rice grains, 10 to 12 pulses.

Heat 2 tsp vegetable oil in a large nonstick skillet over medium heat. Add the cauliflower walnut meat and cook, stirring occasionally until lightly browned, 6 to 8 minutes Add 2 tbsp reserved tomato water, cook for an additional minute, and transfer to a bowl. Cover loosely with foil to keep warm.

Return the skillet to medium-high heat with 2 tsp vegetable oil. Add sliced red bell pepper, sprinkle with salt, and cook until charred in places, 3 to 5 minutes. In a small bowl, combine the minced garlic, just 1 tsp lime juice, Vegenaise, and a pinch of salt. Stir the garlic aioli. In a medium bowl, toss the red cabbage with just 1 tbsp lime juice and a pinch of salt. TIP: You can also toss the cabbage and lime juice directly on your cutting board.

Set the oven to broil on low. Drizzle half of each torta roll with 1 tsp olive oil. Sprinkle with a pinch of salt and pepper and broil in the oven, directly on the rack, until golden brown, 3 to 4 minutes. TIP: All broilers are different. Watch carefully to ensure bread doesn’t burn.

Spread garlic aioli on the other half of each torta roll. Divide the cauliflower walnut meat between the bottom halves of each torta roll and top with charred bell peppers, red cabbage, and cilantro sprigs. Drizzle with hot sauce if desired, and close the sandwiches. Buen provecho!