Vegan Boricua

Puerto Rican Vegan Rumbledethumps Infused with Sazon and Sofrito Flavors

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Puerto Rican Vegan Rumbledethumps: A Fusion of Flavors

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully merged with other culinary delights. Today, we’re going to give the traditional Scottish dish, Rumbledethumps, a vibrant Puerto Rican vegan twist. This recipe combines the comforting elements of mashed potatoes and cabbage with the bold, aromatic flavors of Puerto Rico.

What is Rumbledethumps?

Rumbledethumps is a hearty Scottish side dish that resembles a cross between mashed potatoes and colcannon (an Irish dish made with mashed potatoes, kale or cabbage, onions, and sometimes ham). Our version will substitute the traditional cheese and butter with vegan alternatives and infuse it with the essence of Puerto Rican spices.

The Puerto Rican Touch

To give this dish a Puerto Rican flair, we will incorporate two of the island’s most iconic flavor blends: Sazón and Sofrito. These blends are the backbone of Puerto Rican cooking and will add a depth and warmth that will make this dish truly special.

Ingredients

  • 1 kg of potatoes (approx. 2 lbs)
  • 1 savoy cabbage (250g or 0.5lb)
  • 75g of vegan butter (such as Earth Balance)
  • 1 cup of vegan cheddar cheese shreds (like Daiya or Follow Your Heart)
  • 2 small onions, chopped (optional)
  • 2 tablespoons of Sofrito (see below for recipe)
  • 1 teaspoon of Sazón (see below for recipe)
  • Salt and black pepper to taste
  • A splash of vinegar (for balancing flavors)

Sofrito Recipe

For this recipe, you’ll need a basic Sofrito blend. Here’s a quick way to make it:

  • 1 bunch of culantro (recao leaves) or cilantro
  • 1 bunch of cilantro
  • 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
  • 1 large onion, chopped
  • 1 head of garlic, peeled
  • 1 green bell pepper, chopped
  • 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

Roughly chop all ingredients and blend in a food processor until smooth. You can add a bit of olive oil if needed.

Sazón Recipe

Here’s a simple recipe for homemade 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 for up to 3 months.

Instructions

  1. Prepare the Potatoes:

    • Peel and chop the potatoes into large chunks. Boil them in salted water for 15-20 minutes until they are soft. Drain the potatoes and set them aside.

  2. Cook the Cabbage:

    • Slice the cabbage roughly and cook it in a pan with 2 tablespoons of olive oil until it is softened. Add 1 tablespoon of Sofrito to the pan and stir well. This will give the cabbage a rich, aromatic flavor.

  3. Sauté the Onions:

    • If using onions, slice them and fry them in a bit of olive oil until softened. Set them aside.

  4. Mash the Potatoes:

    • Mash the boiled potatoes with the remaining vegan butter, salt, and black pepper. Add the cooked cabbage and onions to the mashed potatoes and mix well.

  5. Add Puerto Rican Flair:

    • Stir in 1 teaspoon of Sazón and 1 tablespoon of Sofrito into the potato mixture. This will infuse the dish with the vibrant flavors of Puerto Rico.

  6. Top with Vegan Cheese:

    • Transfer the potato and cabbage mixture to an ovenproof dish. Top it with vegan cheddar cheese shreds.

  7. Bake Until Golden:

    • Preheat your oven to 180C (350F). Bake the Rumbledethumps for 15-20 minutes, or until the cheese is melted and golden brown.

  8. Finish with a Splash of Flavor:

    • Just before serving, add a splash of vinegar to balance the flavors and enhance the overall taste.

Serving Suggestions

Serve this Puerto Rican Vegan Rumbledethumps alongside your favorite main dishes, such as vegan pernil (roasted pork alternative made with TVP, tofu, or tempeh), or as a side to a hearty vegan sancocho.

Cultural Significance

This dish is more than just a fusion of flavors; it’s a celebration of cultural exchange and the richness of Puerto Rican cuisine. By incorporating traditional Puerto Rican spice blends like Sazón and Sofrito, we honor the island’s culinary heritage while making it accessible and delicious for a vegan diet.

Tips and Variations

  • For an extra layer of flavor, you can add some sautéed mushrooms or beans to the potato mixture.
  • If you prefer a lighter version, use less vegan butter and cheese.
  • TVP (Textured Vegetable Protein) is a great and affordable option in Puerto Rico for adding protein to your dishes. It can be used in place of tofu or tempeh for a different texture.

Enjoy your Puerto Rican Vegan Rumbledethumps, a dish that blends the best of both worlds to create something truly unique and delicious

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