Vegan Boricua

Vegan Puerto Rican Sweet Potatoes with Caramelized Onions

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Sofrito

Vegan Puerto Rican Batata con Cebollas Caramelizadas: A Flavorful Twist on a Classic

In the heart of Puerto Rican cuisine, there’s a dish that warms the soul and tantalizes the taste buds: Batata con Cebollas Caramelizadas, or sweet potato with caramelized onions. Here’s a vegan version that retains all the vibrant flavors and cultural significance of this beloved dish.

The Cultural Significance

Batata con Cebollas Caramelizadas is more than just a side dish; it’s a reflection of Puerto Rico’s rich culinary heritage. This recipe blends the simplicity of traditional cooking with the bold flavors that define Caribbean cuisine. It’s a dish often served at family gatherings and celebrations, bringing people together with its comforting aroma and taste.

Ingredients

For the Sweet Potatoes

  • 2 large sweet potatoes (batatas), peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp sazon seasoning (or to taste)

For the Caramelized Onions

  • 2 large onions, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika (optional)

For the Vegan Picadillo Filling (Optional)

  • 1 cup cooked black beans, drained and rinsed
    • Alternatively, you can use TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico.
  • 1 tbsp olive oil
  • 1/2 cup sofrito base (see below for preparation)
  • 1 tsp adobo seasoning blend (see below for preparation)
  • 1 tsp dried oregano
  • 1 bay leaf (optional)
  • 1/4 cup vegetable broth or water
  • 1/4 cup tomato sauce

Sofrito Base Preparation

  • 1/4 cup olive oil or annatto oil
  • 6 cloves garlic, finely grated
  • 1/2 large white onion, diced
  • 1/2 red bell pepper, seeds and ribs removed, diced
  • 1/2 green bell pepper, seeds and ribs removed, diced
  • 1/2 Cubanelle pepper, seeds and ribs removed, diced
  • 2 ají dulce peppers, seeds and ribs removed
  • 1/4 cup cilantro, finely chopped
  • 3 sprigs of culantro (2 finely chopped, 1 whole)

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

Prepare the Sweet Potatoes

  1. Boil the Sweet Potatoes: Place the cubed sweet potatoes in a large pot of salted water. Bring to a boil, then reduce the heat and let simmer until the potatoes are tender, about 20-25 minutes.
  2. Drain and Season: Drain the sweet potatoes and return them to the pot. Add the olive oil, salt, black pepper, and sazon seasoning. Mix well to combine.

Caramelize the Onions

  1. Heat the Oil: In a large skillet, heat the olive oil over medium-low heat.
  2. Sauté the Onions: Add the sliced onions to the skillet. Cook slowly, stirring occasionally, until the onions are caramelized and golden brown, about 30-40 minutes.
  3. Season the Onions: Add salt, black pepper, and smoked paprika (if using) to the onions. Stir to combine.

Prepare the Vegan Picadillo Filling (Optional)

  1. Heat the Oil: In a skillet, heat the olive oil over medium heat.
  2. Sauté the Sofrito: Add the prepared sofrito base to the skillet and sauté for a few minutes until fragrant.
  3. Add the Beans or TVP: Add the cooked black beans or TVP to the skillet. Cook for a few minutes, breaking up any clumps with a spoon.
  4. Add Seasonings and Broth: Add the adobo seasoning blend, dried oregano, bay leaf (if using), vegetable broth or water, and tomato sauce. Stir well to combine.
  5. Simmer the Filling: Reduce heat to low and simmer the filling for about 10-15 minutes, adjusting the seasoning as needed.

Assembly and Serving

  1. Combine the Sweet Potatoes and Onions: In a large serving dish, combine the boiled sweet potatoes and caramelized onions. Mix gently to distribute the onions evenly.
  2. Add the Picadillo Filling (Optional): If using the picadillo filling, spoon it over the sweet potatoes and onions.
  3. Serve: Serve hot, garnished with additional cilantro or culantro if desired.

Tips and Variations

  • Balance the Flavors: A splash of lemon juice can help balance the sweetness of the caramelized onions and the earthiness of the sweet potatoes.
  • Use Local Ingredients: Whenever possible, use locally sourced ingredients to enhance the authenticity and flavor of the dish.
  • Experiment with Spices: Feel free to adjust the amount of sazon and adobo seasoning to your taste. These blends are versatile and can be used in various Puerto Rican dishes.

This vegan version of Batata con Cebollas Caramelizadas is a testament to the adaptability and richness of Puerto Rican cuisine. It’s a dish that not only satisfies your palate but also connects you to the vibrant culture and traditions of the island. So go ahead, cook it up, and let the flavors transport you to the heart of Puerto Rico.

  1. Vegan Boricua Pantry Essentials

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