Adapted from V Street, by Rich Landau and Kate Jacoby (William Morrow Cookbooks, 2016)
Choripan is an iconic Argentine sausage sandwich. Rich Landau and Kate Jacoby, chefs/owners of a small vegetarian restaurant empire that includes Vedge and V Street in Philadelphia, put their own spin on it, featuring charred carrots in place of the meat. The reimagined dish is a perennial favorite at global-street-food-inspired V Street.
- 5 tablespoons plus 1 teaspoon sunflower oil
- 1 teaspoon minced garlic
- 2 tablespoons diced onion
- 2 tablespoons diced green bell pepper
- ¼ teaspoon salt, more to taste
- ½ teaspoon light brown sugar
- 1 tablespoon Latin spice blend (recipe to below)
- 1 teaspoon cumin
- 5 tablespoons ketchup
- 2½ teaspoons molasses
- ⅔ cup vegetable stock
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon lemon juice
- 1 teaspoon Sherry vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh-ground black pepper
- 2 tablespoons sliced scallions (green parts only)
- 1 cup thin-sliced white cabbage
- ¼ cup chopped cilantro, more for garnish
- ¼ cup slivered red onion
- 8–10 medium carrots, trimmed
- 2 tablespoons rice wine vinegar
- ¼ teaspoon paprika
- 2 tablespoons tamari or low-sodium soy sauce
- 2 teaspoons agave nectar
- 8–10 long potato rolls
Heat 1 teaspoon of oil in a large sauté pan over medium heat. Add garlic, onion and green pepper and sauté until onion and garlic are golden brown, about 4 minutes. Add ¼ teaspoon salt, brown sugar, 1 teaspoon Latin spice blend, ½ teaspoon cumin, 1 tablespoon ketchup, ½ teaspoon molasses and vegetable stock. Stir until all ingredients are well combined. Reduce heat and simmer until onions start to become translucent, about 5 minutes. Remove from heat and cool completely. Transfer to food processor. Add beans and pulse until smooth and creamy, about 3 minutes. (Can be refrigerated for up to 3 days.)
Heat oven to 400˚F.
In large bowl, whisk lemon juice, Sherry vinegar, mustard, 1 tablespoon oil, ½ teaspoon salt, pepper and ¼ teaspoon cumin. Add scallions, cabbage, cilantro and red onion and toss until evenly coated. Transfer to airtight container. Refrigerate at least 30 minutes before serving.
In large bowl, toss carrots with 1 tablespoon oil and remaining 2 teaspoons Latin spice blend.
Arrange in single layer on baking sheet. Roast until just tender, about 15 minutes. Set aside to cool.
Combine remaining oil, cumin, ketchup and molasses with rice wine vinegar, agave and ¼ cup water in blender, and blend to form glaze.
Heat grill or grill pan over high heat. Toss carrots with glaze. Grill, turning, until char marks appear, about 4 minutes total. Brush with additional glaze.
Stuff potato rolls with black bean puree, carrots and cabbage. Garnish with cilantro. Serves 4–5.
In small bowl, combine 2 tablespoons each paprika and cumin; 1 tablespoon each granulated garlic, granulated onion, salt and black pepper; 2 teaspoons each dried oregano, dried thyme and chipotle powder; 1 teaspoon each cayenne and ground coriander; and ¼ teaspoon ground cloves. Transfer to an airtight container and store at room temperature for up to 2 weeks. Makes about ¾ cup.
A wine from Argentina is a must with this dish, given its origins, but it’s a good opportunity to branch out from your Argentinean staple. Try El Enemigo’s 2016 Bonarda from Mendoza. It’s bright fruitiness will complement the sweetness in the carrot, while its acidity will prevent the char and sweetness of the potato rolls from making the dish feel heavy.