I made this sandwich from someones trash

Cactus Sandwich

 I made a really good cactus sandwich! If you follow me on Instagram you may have seen that I picked up a cactus from the trash from my next door neighbor. And this thing was huge so I planted it, but it is a prickly pear cactus which means that it produces edible fruit and the paddles are vegetables. So I thought, let’s make a sandwich. If you like this recipe be sure to check out this one too! and this one!

Cactus Prep

     I took some of the cactus paddles off and chopped the part that’s closest towards the stem. And then the edge of the paddle is actually almost all outer shell so we want to remove that as well. You need to remove all the spines from the cactus otherwise this sandwich will be fairly prickly! Once you have all the spines removed and everything’s kind of scraped down and the dry parts are pulled off, then wash them! I wash the paddles for about thirty seconds each. I cut them into a cross, thatch kind of pattern. And that will allow me to get the seasonings and the oil deeper into the cactus.

Into The Oven

     Rub some oil into the cracks then season with some salt, smoked paprika, garlic powder, and then rub that in as well. I had my oven preheated for 450ºf on convection. I’m going to toss the cactus on a baking rack and then into the oven for about twenty minutes. While those are cooking I make a topping for the sandwich. I start with a balsamic dressing, one part balsamic to two parts oil, then I add some garlic powder, dijon mustard, dehydrated onions, agave, fresh cracked black pepper and some salt. Then I just throw a lid on it and shake it up. About ten minutes into cooking, the cactus pieces look really good so I’m going to flip them over.

Toppings

     I thought a thick, cream cheese like spread would be really good on this. So we are going to make that, starting with about a half a block of tofu, and some vegan butter. I add both of those into a small food processor along with some nutritional yeast, some white vinegar, and garlic powder. Put the lid on and blend until it is really smooth! Now I add that into a container and toss it into the fridge. I’m going to be using a basic hoagie roll for this, I slice it open and brush it with a little olive oil. I toss my roll into the oven with the cactus to let it toast up. Then I just prepare the rest of my ingredients. 

Taste Test

     The cactus is done! Time to get the sandwich ready. I spread out a bunch of that cream cheese on both sides of the bun, then top with both of our cactus pieces, I’m also adding tomato, onion, some butter lettuce, pickles then drizzle with that sweet balsamic dressing! There it is cactus lettuce and tomato! It looks amazing. It’s meaty! It’s a little messy. The cactus itself kind of tastes like a green bean, or asparagus. It’s just like a roasted vegetable! Pretty tasty! You should give this sandwich a try! Watch the full video here!

Can You Eat Cactus… Making The Cactus Sandwich

This cactus sandwich recipe is so tasty! You should give it a try, it's quick and easy!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 2 people

Ingredients
  

  • 2 cactus pieces
  • smoked paprika
  • garlic powder
  • salt
  • balsamic dressing
  • dijon mustard
  • dehydrated onions
  • agave
  • black pepper
  • .5 block tofu
  • vegan butter
  • nutritional yeast
  • white vinegar
  • hoagie roll
  • olive oil

Instructions
 

  • Chop cactus where its closest to the stem, then remove the outer edge of the cactus. Remove the spines, and scrape the dry parts off.
  • Wash cactus pieces, then cut a cross, thatch like pattern into them. Rub oil into slices/cracks then add salt, smoked paprika, garlic powder and rub it in.
  • Oven is preheated for 450ºf on convection.
  • Put cactus on baking rack and into oven for 20 minutes.
  • For topping, mix one part balsamic dressing to two parts oil then add garlic powder, dijon mustard, dehydrated onions, agave, black pepper and salt. Put a lid on and shake it.
  • 10 minutes into cooking, flip cactus.
  • For another topping, add tofu and vegan butter to food processor along with nutritional yeast, white vinegar, and garlic powder. Blend until really smooth. Add it to container and toss in fridge.
  • Add olive oil to bread, and toss it in oven to toast up.
  • Take everything out, spread tofu on both sides of bun, top with cactus, tomato, onion, lettuce, pickles and drizzle with sweet balsamic dressing! Enjoy!
Keyword cactus, dinner recipes, easy dinner, healthy lunch, Kid-friendly, Lunch, quick recipes, sandwich, Vegan, vegan lunch, vegan sandwich
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