Recipes

Vegan Lechon

Posted by cubanovegano on

Pan grilled vegan lechon made out of oyster mushrooms. Spiced with with island flavors and extra lime. Serve this with rice & beans for a Cuban classic. However…

Here, I’m going to use the lechon as stuffing for cheesey garlic rolls. Mic drop, mind blown, insert gif here. I came up with this recipe while on a walk. I should go on walks more often.

Two classic comfort dishes, merge to create the ultimate dinner party appetizer. These bite-sized versions of “Pan con lechon” will go quick, so make sure to bake extra!

SERVING
2 Dozen +		PREP TIME
40 min		COOK TIME
45 min		TOTAL
85 min

Lechon

  • 2 lb. Oyster mushrooms
  • 1/2 white Onion
  • 1/2 bunch of parsley
  • 1 Lime
  • 1 tbsp. salt
  • 1/2 tbsp. black pepper
  • 1 tbsp. Cumin
  • 1 tbsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. liquid smoke

Dough

Purchase 2lb. of pizza dough from your favorite pizza shop or bakery.

Garlic Mojo Sauce

  • 1/2 cup Vegan butter
  • 1 /2 cup vegan parmesan cheese
  • 8 garlic cloves
  • 1/2 bunch of parsley

Prep the lechon

  1. Clean mushrooms by dusting off any remaining soil residue from their package.
  2. Half, quarter and chop mushrooms into 1 in each pieces.
  3. Set a frying pan on medium-high heat and add enough olive oil to lightly coat.
  4. Saute the mushrooms for about 6 min or till they start to shrink.
  5. Combine in spices and continue to saute.
  6. Gather the mushrooms into the center of the pan, cover with aluminum and place some weight on them. I used a cast iron skillet and a full tea pot. Cook on medium-high heat for 5 minutes.
    This will help the mushrooms create crust for some crispy bits.
  7. Remove the weights and stir the mushrooms around.
  8. Repeat steps 6 & 7 again.
  9. Place mushrooms on a cutting board and use a knife to chop into smaller pieces.
  10. Thinly slice raw onion and chop parsley. Sprinkle this mixture over the oyster mushrooms.
  11. Combine mushrooms, onions and parsley and squeeze 1 lime in.

Make the garlic rolls

  1. Flatten out dough on a backing sheet. Stretch it into a rectangle shape.
  2. Half, quarter and continue to divide the dough into 2 inch squares. 2 lb of dough should yield around 30 squares.
  3. Stretch each square with your fingers and fill with a tsp. of the mushroom mixture.
  4. Pinch the ends of the square together and roll the dough into balls.
  5. Arrange the garlic rolls on an oiled baking pan and make sure to leave about of inch of space between them.
  6. Sprinkle with vegan parmesan cheese.
  7. Cover baking pan with cloth and place in a warm area. Allow the garlic rolls to proof for 30 minutes. They should double in size.
  8. Bake in a pre-heated oven at 400 degrees for 25 minutes or until golden brown.

Garlic mojo sauce

  1. Finely chop garlic cloves and a half a bunch of parsley.
  2. Combine with softened vegan butter.
  3. Remove garlic rolls from oven and drizzle with garlic sauce and sprinkle with vegan parmesan cheese.

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