Puerto Rican Vegan Satay: A Fusion of Flavors

In the vibrant culinary landscape of Puerto Rico, the fusion of traditional flavors with international dishes can lead to something truly extraordinary. Here, we take the classic satay recipe and infuse it with the rich, aromatic blends that define Puerto Rican cuisine. Welcome to Puerto Rican Vegan Satay, a dish that combines the best of both worlds.

The Cultural Significance

Satay, originating from Southeast Asia, is a beloved street food that has gained global popularity. In Puerto Rico, the use of Adobo, Sazón, and Sofrito transforms this dish into a unique reflection of the island’s culinary heritage. These traditional spice blends, passed down through generations, add a depth and authenticity that will make your taste buds dance.

Ingredients

For the Satay

• Protein: Use TVP (Textured Vegetable Protein), which is easily available and affordable in Puerto Rico, or opt for extra-firm tofu or tempeh. TVP works wonderfully as it absorbs flavors beautifully.

  • 1 cup TVP, rehydrated in hot water or vegetable broth
  • Alternatively, 1 cup extra-firm tofu or tempeh, cut into bite-sized pieces

• Marinade:

  • 2 tbsp Sofrito (see below for Sofrito recipe)
  • 1 tsp Puerto Rican Adobo (see below for Adobo recipe)
  • 1 tsp Puerto Rican Sazón (see below for Sazón recipe)
  • 2 tbsp coconut milk
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 1 tsp smoked paprika (optional)
  • Salt and pepper to taste

• Skewers:

  • Bamboo skewers, soaked in water for at least 30 minutes

For the Sofrito

• 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 Adobo

• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp dried oregano
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp paprika (optional)

For the 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

For the Peanut Sauce

• 1/2 cup natural peanut butter
• 1/4 cup full-fat coconut milk
• 2 tbsp lime juice
• 1 tsp soy sauce or tamari
• 1 tsp brown sugar
• Salt and pepper to taste
• A splash of vinegar (to balance flavors)

Instructions

Preparing the Sofrito

1. Blend the Ingredients: Roughly chop all the sofrito ingredients. Blend them in a food processor until smooth, adding a bit of olive oil if needed.
2. Freeze for Later: Freeze the sofrito in ice cube trays for long-term use.

Preparing the Adobo and Sazón

1. Mix the Adobo: Combine all the Adobo ingredients in a bowl and mix thoroughly. Store in a sealed container for up to 6 months.
2. Mix the Sazón: Combine all the Sazón ingredients in a bowl. Store in an airtight container for up to 3 months.

Marinating the Satay

1. Prepare the Marinade: Mix the sofrito, Adobo, Sazón, coconut milk, lime juice, brown sugar, smoked paprika (if using), salt, and pepper in a bowl.
2. Marinate the Protein: Add the rehydrated TVP, tofu, or tempeh to the marinade. Let it marinate for at least 2 hours or overnight.

Assembling and Cooking the Satay

1. Thread the Skewers: Thread the marinated protein and any desired vegetables (like bell peppers, onions, and mushrooms) onto the bamboo skewers.
2. Cook the Satay: Grill the skewers over medium heat, or cook in a grill pan if grilling is not possible. Cook until the protein is golden and slightly charred.

Making the Peanut Sauce

1. Combine Ingredients: Mix the peanut butter, coconut milk, lime juice, soy sauce or tamari, brown sugar, salt, and pepper in a blender or food processor.
2. Add a Splash of Vinegar: Add a splash of vinegar to balance the flavors.
3. Blend Until Smooth: Blend until the sauce is smooth and creamy.

Serving

Serve the satay hot with the peanut sauce on the side for dipping. Garnish with chopped fresh cilantro and crushed roasted peanuts for added flavor and texture.

Tips and Variations

• Use Beans: For a variation, you can use beans like chickpeas or black beans instead of TVP or tofu.
• Adjust the Heat: If you prefer a spicier version, add more chili peppers to the sofrito or use hot sauce in the marinade.
• Experiment with Flavors: Feel free to experiment with different vegetables and spices to make the dish your own.

This Puerto Rican Vegan Satay is more than just a dish; it’s a celebration of flavors and cultures. The vibrant spices and aromatic blends of Sofrito, Adobo, and Sazón bring an authentic touch to this international favorite, making it a perfect addition to any meal or gathering. So go ahead, fire up your grill, and let the Caribbean and Asian flavors meld together in a culinary symphony that will leave everyone wanting more.

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