Vegan Boricua

Puerto Rican Vegan Braised Greens and Root Vegetables with Sazón Infused Grits for a Flavorful Plant-Based Meal

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Puerto Rican Vegan Braised Greens and Root Vegetables with Sazón Infused Grits

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan cuisine. Here, we transform a classic braised dish into a vibrant, plant-based delight that honors the island’s culinary heritage.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, each contributing unique flavors and techniques. This dish celebrates the essence of Puerto Rican cooking by incorporating the iconic trio of Sazón, Adobo, and Sofrito, while substituting traditional meats with hearty, plant-based alternatives.

Ingredients

For the Braised Greens and Root Vegetables:

  • 1 cup TVP (Textured Vegetable Protein), rehydrated and drained (easily available and affordable in Puerto Rico)
    • Alternatively, you can use cubed tofu, tempeh, or beans like black beans or lentils.
  • 2 tablespoons olive oil
  • 1 cup Sofrito (see below for recipe)
  • 2 cups mixed greens (such as kale, spinach, and collard greens)
  • 2 large yuca roots, peeled and cubed
  • 2 large sweet potatoes, peeled and cubed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Sazón (see below for recipe)
  • 1 teaspoon Adobo (see below for recipe)
  • Salt and pepper to taste
  • 2 cups vegetable broth
  • A splash of vinegar (to balance flavors)

For the Sazón Infused Grits:

  • 1 cup corn grits
  • 2 cups water or plant-based milk
  • 1 tablespoon olive oil
  • 1 teaspoon Sazón
  • Salt to taste

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)

Sazón Recipe:

  • 1 tablespoon ground annatto (achiote)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Adobo Recipe:

  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon paprika (optional)

Instructions

Prepare the Sofrito:

  • Roughly chop all the ingredients.
  • Blend in a food processor until smooth. Add a bit of olive oil if needed.
  • Freeze in ice cube trays for long-term use.

Prepare the Sazón and Adobo:

  • Combine the ingredients for each blend in separate bowls and store in airtight containers.

Cook the Braised Greens and Root Vegetables:

  1. Heat the Olive Oil: In a large caldero or Dutch oven, heat the olive oil over medium heat.
  2. Sauté the Sofrito: Add the Sofrito and sauté for a few minutes until fragrant.
  3. Add the TVP and Spices: Add the rehydrated TVP, Sazón, and Adobo. Cook for about 5 minutes, stirring occasionally.
  4. Add the Vegetables: Add the chopped onion, minced garlic, yuca, sweet potatoes, and mixed greens. Stir well to combine.
  5. Add Broth and Seasonings: Pour in the vegetable broth, add salt, pepper, and a splash of vinegar. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the vegetables are tender.

Cook the Sazón Infused Grits:

  1. Heat the Olive Oil: In a medium saucepan, heat the olive oil over medium heat.
  2. Add Grits and Water/Milk: Add the corn grits and water or plant-based milk. Stir to combine.
  3. Add Sazón: Add the Sazón and salt. Stir well.
  4. Cook the Grits: Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the grits are creamy and cooked through.

Serving

Serve the braised greens and root vegetables over the Sazón infused grits. Garnish with fresh cilantro or culantro for an authentic touch.

Tips and Variations

  • For added depth, you can marinate the TVP in a mixture of Adobo and Sazón before adding it to the dish.
  • Use different types of root vegetables like taro or cassava for variety.
  • If using beans, you can add them directly to the pot along with the vegetables.

This dish is a testament to the versatility and richness of Puerto Rican cuisine, even in its vegan form. Each spoonful is a celebration of the island’s flavors and traditions, adapted for a modern, health-conscious palate. Enjoy the hearty, comforting goodness of this vegan twist, and let the vibrant flavors of Puerto Rico warm your heart and nourish your body.

  1. Vegan Boricua Pantry Essentials

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