Name: Vegetarian Pressed Cubano
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M1DT4H30M0.000S
Yield: 2 servings
Ingredients: 2 cups vegan chicken or veggie broth; 2 cups olive oil; 1/4 cup ketchup; 1 tablespoon smoked paprika; 1 1/2 teaspoons nutritional yeast; 3/4 teaspoon garlic powder; 3/4 teaspoon onion powder; 1/2 tablespoon salt; 12 ounces crumbled, drained tofu; 1 1/2 cups vital wheat gluten; 1/2 cup jackfruit; 3 tablespoons barbecue sauce; 2 cups distilled vinegar; 1/4 cup sugar; 2 teaspoons mustard seeds; 2 teaspoons peppercorns; 2 teaspoons salt; 4 cloves garlic, sliced; 2 sprigs fresh dill; 10 to 12 pickling cucumbers, sliced into chips; 1 small red onion, sliced pole to pole; 2 crusty sub rolls; Oil, for cooking; 4 tablespoons deli mustard; 4 to 6 slices Swiss cheese

Directions

Special equipment:

a smoker

For the seitan ham: Preheat a smoker to 375 degrees F.
In a saucepan over medium heat, mix the broth, olive oil, ketchup, smoked paprika, nutritional yeast, garlic powder, onion powder and salt. Bring to a simmer, whisking to ensure that everything is blending well. Put the crumbled tofu into a large mixing bowl. Using a hand mixer, slowly add the broth mixture and blend to combine. Process until smooth, about 2 minutes. Add half the vital wheat gluten and mix by hand. Add the remaining wheat gluten and knead for 30 seconds.
Shape the dough into 2 loaves and tightly double-wrap with plastic wrap. Poke 10 holes in each loaf with a skewer. Smoke the loaves for 25 minutes. (If you don’t have a smoker, you can add 1 tablespoon liquid smoke to the chicken broth.) Remove from the smoker, then steam the loaves for 1 hour and 15 minutes. Remove and chill completely before slicing.
Squeeze off any excess liquid from the jackfruit. Toss the jackfruit in the barbecue sauce.
For the pickles: Combine the vinegar, sugar, mustard seeds, peppercorns, salt, garlic, dill and 2 cups water in a nonreactive saucepan and bring to a slow boil. Meanwhile, add the sliced cucumbers and onions to a jar or similar container. Once the pickle brine is hot, pour the liquid over the pickle chips, being sure to cover completely. Cool in the fridge for 24 hours.
For the cubano: Slice the sub rolls in half the long way. On medium heat, oil a large skillet. Place the sub rolls, crust side down, in the skillet. Add the mustard and Swiss cheese to both sides of the rolls and allow the cheese to melt. Add the sliced seitan ham and jackfruit to the bottom of the rolls. Add a generous amount of pickles. Add the tops of the rolls and press, holding the bread in place with a kitchen weight or plate. Allow the bread to toast for about 2 minutes on each side. Remove from the heat, then slice and serve.