Puerto Rican Vegan Chicken Meatballs: A Flavorful Twist on a Classic
When it comes to Puerto Rican cuisine, the flavors are as vibrant and rich as the island’s culture itself. In this recipe, we’re going to give a classic dish a vegan twist, blending the traditional flavors of Puerto Rico with plant-based ingredients. Say hello to Puerto Rican Vegan “Chicken” Meatballs, a dish that will transport your taste buds to the sunny streets of San Juan.
The Magic of Puerto Rican Flavors
Before we dive into the recipe, let’s talk about the trio of flavors that make Puerto Rican cuisine so unique: Sazón, Adobo, and Sofrito. These blends are the backbone of traditional Puerto Rican cooking and will give our vegan meatballs that authentic flavor.
- Sazón: This spice blend, with its annatto for color and earthy flavor, adds a golden-red hue and depth to dishes.
- Adobo: A simple yet versatile dry rub that enhances and tenderizes proteins with bold, savory flavors.
- Sofrito: A fresh herb-and-vegetable blend that forms the aromatic base of countless dishes.
Ingredients
For this recipe, we’ll use textured vegetable protein (TVP) as our “meat” substitute, which is easily available in Puerto Rico and very affordable.
For the Meatballs:
- 1 cup TVP (or use beans like chickpeas or black beans for an alternative)
- 1⁄2 cup gluten-free breadcrumbs
- 1 egg replacement (such as flaxseed or chia seeds mixed with water)
- 1⁄3 cup finely chopped cilantro
- 1⁄4 cup finely chopped red onion
- 1 jalapeño, seeded and finely diced
- 3 cloves garlic, minced
- 1⁄2 tablespoon freshly grated ginger
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 teaspoons Adobo (see below for homemade Adobo recipe)
- 1 teaspoon Sazón (see below for homemade Sazón recipe)
For the Sofrito Sauce:
- 1 bunch culantro (recao leaves)
- 1 bunch cilantro
- 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
- 1 large onion, chopped
- 1 head garlic, peeled
- 1 green bell pepper, chopped
- 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)
For the Mango Coconut Sauce (Optional):
- 1 (15 ounce) can light coconut milk
- 1 1⁄2 cup diced mango (can use frozen, just make sure to thaw it first)
- 2 tablespoons gluten-free soy sauce (or coconut aminos)
Instructions
Make the Adobo and Sazón:
First, prepare your Adobo and Sazón spice blends. Here are the recipes:
Adobo:
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp paprika (optional)
Mix all ingredients thoroughly and store in a sealed container.
Sazón:
- 1 tbsp ground annatto (achiote)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp black pepper
Combine all ingredients in a bowl and store in an airtight container.
Prepare the Meatballs:
In a large bowl, combine the TVP, breadcrumbs, egg replacement, cilantro, red onion, jalapeño, garlic, ginger, cumin, turmeric, cayenne pepper, salt, and black pepper. Mix well with your hands until everything is fully incorporated. Add the Adobo and Sazón and mix again.
Form the mixture into golf ball-sized meatballs. You should end up with around 16-20 meatballs.
Cook the Meatballs:
Heat the olive oil in a large deep skillet over medium-high heat. Add the meatballs and brown them on all sides, about 5-6 minutes total. You may need to do this in batches to avoid overcrowding.
Make the Sofrito Sauce:
Roughly chop the culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper. Blend these ingredients in a food processor until smooth. You can add a bit of olive oil if needed.
Add the blended sofrito to the skillet with the meatballs and sauté until the flavors are “awakened.”
Simmer and Serve:
Reduce the heat to medium-low and add any additional ingredients like diced tomatoes or roasted red peppers if using. Cover the pan and simmer for about 20 minutes.
For an extra creamy touch, you can add the mango coconut sauce (blend coconut milk, diced mango, and soy sauce in a blender until smooth) to the pan during the last 10 minutes of simmering.
Garnish and Enjoy:
Serve the meatballs with brown rice, quinoa, or over spiralized zucchini or sweet potato. Garnish with chopped cilantro, green onions, and a splash of hot sauce if desired.
Tips and Variations
- Balancing Flavors: For an added depth and health benefit, consider adding a splash of vinegar towards the end of cooking, especially if you’re using beans or TVP.
- Using Beans: If you prefer, you can use cooked and mashed beans like chickpeas or black beans instead of TVP for added protein and fiber.
- Freezing: These meatballs can be made ahead and frozen. Simply bake or pan-fry them when you’re ready.
This Puerto Rican Vegan “Chicken” Meatballs recipe is not just a meal; it’s an experience that brings the vibrant flavors and cultural richness of Puerto Rico right to your table. So go ahead, dive in, and let the aromas and tastes transport you to a place where food is love, and every bite is a celebration.