Puerto Rican Vegan “Pork” Chops: A Flavorful Twist on a Classic
When it comes to Puerto Rican cuisine, the flavors are as vibrant as the culture itself. To give a classic dish a vegan twist, we’re transforming traditional “pork” chops into a delicious, plant-based delight that captures the essence of the island.
Ingredients
For this recipe, we’ll use seitan as our protein source, but you can also opt for textured vegetable protein (TVP), which is widely available and affordable in Puerto Rico, or even tempeh or tofu if you prefer.
Seitan Mix
- 1/2 cup vital wheat gluten
- 1/4 cup vegetable stock
- 1/4 cup mashed pinto beans
- 1/2 tsp Sazón (see below for recipe)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Adobo seasoning powder
- 1/4 tsp black pepper
- 1/4 tsp parsley powder
- 1 TBL nutritional yeast
Marinade
- 1/2 tsp garlic, diced
- 1 tsp onion, diced
- 1/2 tsp Adobo seasoning powder
- 1 tsp Sofrito (see below for recipe)
- A splash of vinegar (to balance flavors)
Sazón Recipe
- 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 Sazón ingredients in a bowl and store in an airtight container.
Sofrito Recipe
- 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)
Roughly chop all Sofrito ingredients and blend in a food processor until smooth. You can add olive oil if needed. Freeze in ice cube trays for long-term use.
Instructions
Prepare the Seitan Mix
In a bowl, combine the vital wheat gluten, vegetable stock, mashed pinto beans, Sazón, onion powder, garlic powder, Adobo seasoning powder, black pepper, parsley powder, and nutritional yeast. Mix well and set aside.
Prepare the Marinade
In another bowl, mix together the diced garlic, onion, Adobo seasoning powder, Sofrito, and a splash of vinegar.
Combine and Knead
Add the marinade mixture to the dry seitan mix. Mix until the dough is fully combined, then knead for 10 minutes to give the seitan a meat-like texture. Let it rest for 20 minutes.
Shape the Chops
Roll out the dough into a rectangle about 1/4 inch thick. Cut into 4 pieces and shape each into a “pork” chop.
Cook the Chops
Heat a large skillet with enough oil to lightly coat the bottom. Fry the “pork” chops for 10 minutes on each side, until they are crispy and golden.
Serving Suggestions
Serve your vegan “pork” chops with a side of Arroz con Gandules (Puerto Rican rice and beans), which you can make by following a similar method to the one described [here][2]. This dish is a staple in Puerto Rican cuisine, filled with the aromatic flavors of Sofrito, Sazón, and Adobo.
Alternatively, you can enjoy these chops with a hearty bowl of Vegan Sancocho, a one-pot stew that brings together a variety of roots, vegetables, and herbs, all infused with the rich flavors of Puerto Rican cuisine[4].
Cultural Significance and History
Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences. The use of Sazón, Adobo, and Sofrito in our recipes honors this rich cultural heritage. Sazón, with its vibrant annatto color, adds depth and a golden hue to dishes. Adobo, a simple yet versatile dry rub, enhances the flavor of proteins and vegetables. Sofrito, the aromatic base of many dishes, brings together the freshest herbs and vegetables to create a flavor profile that is quintessentially Puerto Rican.
By using these traditional spice blends in our vegan recipes, we not only capture the authentic flavors of Puerto Rico but also pay tribute to the island’s culinary history and cultural diversity.
Enjoy your delicious Puerto Rican vegan “pork” chops, filled with the vibrant flavors and rich heritage of the island