Embracing the Flavors of Puerto Rico: Vegan Pasteles Recipe
As the holiday season approaches, many of us turn to traditional dishes that not only delight our taste buds but also connect us to our heritage and cultural roots. For those from Puerto Rico, one of these beloved dishes is pasteles, a labor of love that combines the richness of root vegetables, the vibrancy of local spices, and the warmth of family gatherings.
The Cultural Significance of Pasteles
In Puerto Rico, pasteles are more than just a meal; they are a symbol of family, tradition, and community. These delicious packages of flavor, wrapped in plantain leaves and boiled to perfection, are a staple during the holidays. The process of making pasteles is often a family affair, with each member contributing to the preparation, from peeling and grating the vegetables to assembling and cooking the final product.
Veganizing a Tradition
To make this traditional dish vegan, we focus on swapping out the traditional pork filling with more plant-based alternatives. Here’s how you can create your own vegan pasteles:
Ingredients
For the Masa (Dough):
- 12 green (unripe) bananas
- 2 green (unripe) plantains
- 2 pounds yautía (malanga)
- 1 pound pumpkin
- 1 large potato
- 1⁄4 cup achiote oil or annatto oil
- 1⁄4 cup unsweetened almond or coconut milk
- Salt to taste
For the Filling:
- 1 cup cooked black beans (or pinto beans as an alternative)
- TVP, tofu, or tempeh can also be used, but beans are a more traditional and flavorful option.
- 2 tablespoons olive oil
- 1⁄4 cup sofrito (see Sofrito Base Preparation below)
- 1 onion, diced
- 3 cloves garlic, minced
- 1⁄4 cup tomato sauce or puree
- 1/4 cup olives and pimentos
- 1⁄2 teaspoon Adobo Seasoning Blend (see below)
Sofrito Base Preparation:
- 1/4 cup Olive Oil or Annatto Oil
- 12 cloves garlic, finely grated
- 1 large white onion, diced
- 1 red bell pepper, seeds and ribs removed, diced
- 1 green bell pepper, seeds and ribs removed, diced
- 1 Cubanelle pepper, seeds and ribs removed, diced
- 5 ají dulce peppers, seeds and ribs removed
- 1/2 cup cilantro, finely chopped
- 7 sprigs of culantro (5 finely chopped, 2 whole)
- 1 cup tomato sauce or puree
Adobo Seasoning Blend:
- 1 tbsp Kosher Salt
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
Instructions
Preparing the Masa:
- Peel and Grate: Peel the green bananas, plantains, yautía, pumpkin, and potato. Grate them using a box grater or a food processor.
- Strain: Strain the grated vegetables to remove excess moisture.
- Mix: Combine the strained vegetables with achiote oil, unsweetened almond or coconut milk, and salt. Mix well until you have a smooth, consistent dough.
Preparing the Filling:
- Cook the Beans: Cook the black beans according to your preference (canned or cooked from scratch).
- Sauté: In a pan, heat the olive oil and sauté the diced onion and minced garlic until softened.
- Add Sofrito and Spices: Add the sofrito, Adobo Seasoning Blend, tomato sauce, olives, and pimentos. Stir well and let it simmer for a few minutes.
- Combine with Beans: Mix the cooked beans into the sofrito mixture.
Assembling the Pasteles:
- Prepare the Leaves: Use plantain leaves or parchment paper. If using plantain leaves, wipe them down with a damp cloth and cut into 5×7 inch rectangles.
- Brush with Achiote Oil: Brush each leaf with achiote oil.
- Add the Masa: Place about two-thirds of a cup of the masa onto the center of the leaf and spread it evenly.
- Add the Filling: Place the bean and sofrito mixture at one edge of the masa.
- Fold and Tie: Fold the leaf over the filling, making sure to seal it well, and tie with kitchen twine.
Cooking the Pasteles:
- Boil: Place the pasteles in a large pot of boiling water for about 45-60 minutes, or until the masa is tender.
Serving Suggestions
- Serve your vegan pasteles hot, straight from the pot.
- Accompany with traditional sides like garlic bread, fried plantains, or a simple side salad.
- For an added touch, a splash of vinegar can balance the flavors, though it’s optional.
Tips and Variations
- Affordable and Accessible: TVP is a great option and is easily available in Puerto Rico, making it a very affordable choice.
- Family Involvement: Making pasteles is a great opportunity to involve family members in the cooking process, just like in traditional Puerto Rican culture.
- Customize Your Filling: Feel free to experiment with different fillings such as mushrooms, jackfruit, or seitan if you prefer.
As you embark on this culinary journey, remember that the heart of pasteles lies not just in the ingredients, but in the love and effort you put into making them. Enjoy the process, share with your loved ones, and savor the rich flavors of Puerto Rico.