Peruvian Jackfruit Torta

Drain, rinse, and dry the jackfruit with a paper towel. Peel and mince 2 cloves garlic. Add the minced garlic to a medium bowl along with just 2 tsp white vinegar, cumin, smoked paprika, 1 tsp salt, and ½ tsp pepper. Use your hands to shred the jackfruit into the bowl with the spice mixture. Gently toss until evenly coated. Set aside to marinate until Step 5.

Trim and deseed the jalapeño. Halve the lime. Peel the plantain and slice on the diagonal into ½ inch thick pieces.

In a blender, combine the remaining 1 clove garlic, remaining white vinegar, jalapeño, juice from the lime, cilantro, Vegenaise, 1 tbsp water, and a pinch of salt and pepper. Blend, scraping down the sides as necessary, until the aji verde is smooth.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced plantains and cook until well browned, about 3 to 4 minutes per side. Transfer the plantains to a plate and immediately sprinkle with salt.

Return the skillet to medium-high heat with 1 tbsp vegetable oil (no need to wipe clean first). Once hot, add the marinated jackfruit and cook, shaking the pan occasionally, until the jackfruit is browned in places, about 5 to 8 minutes. Add the coleslaw blend to a medium bowl along with ¼ cup of the aji verde. Toss until evenly coated.

Set the oven to broil on high. Cut the torta rolls in half and toast under the broiler until crispy and lightly browned, about 1 to 2 minutes. Remove the toasted rolls from the oven and top with the jackfruit, coleslaw blend, and as much aji verde as you like. Serve the sandwiches with crispy plantains along with any remaining aji verde.