A vegan milanesa torta made with MorningStar Farms Chik Patties on a toasted bolillo roll topped with lettuce, tomatoes, avocado, and pickled red onions.
Slice red onions thin and place in a small jar with fresh lime juice and 1/2 tsp of salt. Place in the fridge and allow to sit for at least 1 hour, longer if possible. These will stay good for a few days in the fridge if you want to make them ahead.
Preheat oven to 375°F. Place frozen chik patties on baking sheet and heat for 16-18 minutes. For crispier patties, turn over halfway through heating time. You can microwave the chik patties, but they will turn out crispier in the oven.
Toast bolillo rolls in the oven, toaster oven, or in a skillet with butter. Sub vegan butter or skip for vegan.
Once chik patties are done, slice them into 4 even slices. Spread a thin layer of mayonnaise on each side of the rolls. Place sliced chik patties across bun, top with lettuce tomato, avocado, and pickled red onions. For spice, add sliced jalapenos.