Vegan Boricua

Puerto Rican Vegan Rice Cakes Filled with Spinach, Peas, and Mushrooms for a Flavorful Island Experience

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Puerto Rican Vegan Rice Cakes with Spinach, Peas, and Mushrooms

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan dishes. Here, we’re giving a classic rice cake recipe a vibrant Puerto Rican vegan twist, infused with the iconic flavors of Sazón, Sofrito, and Adobo.

Ingredients

For the Rice Cakes:

  • 2 cups cooked rice (preferably day-old rice)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 teaspoon Puerto Rican Sazón
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Filling:

  • 1 cup fresh spinach leaves
  • 1 cup fresh peas
  • 1 cup sliced mushrooms (such as cremini or shiitake)
  • 2 tablespoons olive oil
  • 2 tablespoons Puerto Rican Sofrito
  • 1 teaspoon Puerto Rican Adobo
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh cilantro (optional)

For Serving:

  • Additional Sofrito for garnish
  • Avocado slices or vegan sour cream (optional)

Instructions

Preparing the Rice Cakes:

  1. Combine Dry Ingredients: In a large bowl, mix together the flour, cornstarch, Sazón, salt, and black pepper.
  2. Add Rice and Water: Gradually add the cooked rice and water to the dry ingredients. Mix well until a dough forms.
  3. Knead the Dough: Knead the dough for about 5 minutes until it becomes smooth and pliable.
  4. Shape the Cakes: Divide the dough into 6-8 portions and shape each into a round cake.
  5. Cook the Cakes: Heat the olive oil in a large skillet over medium heat. Cook the rice cakes for about 4-5 minutes on each side, until they are golden brown and crispy.

Preparing the Filling:

  1. Sauté the Mushrooms: In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are tender and lightly browned, about 5 minutes.
  2. Add Sofrito and Adobo: Add the Sofrito and Adobo to the skillet and sauté for another minute, allowing the flavors to meld.
  3. Add Spinach and Peas: Stir in the fresh spinach and peas. Cook until the spinach has wilted and the peas are tender, about 2-3 minutes. Season with salt and black pepper to taste.

Assembling the Dish:

  1. Split the Rice Cakes: Once the rice cakes are cooked, split them in half horizontally.
  2. Fill the Cakes: Spoon the mushroom, spinach, and pea mixture into the split rice cakes.
  3. Garnish and Serve: Garnish with additional Sofrito and a sprinkle of cilantro if desired. Serve with avocado slices or a dollop of vegan sour cream for added creaminess.

Tips and Variations

  • Use TVP or Beans: If you prefer a heartier filling, you can add textured vegetable protein (TVP) or cooked beans like black beans or chickpeas to the mushroom mixture.
  • Balance Flavors: For an extra layer of flavor, add a splash of vinegar to the filling mixture to balance the savory flavors.
  • Affordable Options: TVP is widely available and very affordable in Puerto Rico, making it an excellent protein substitute.

Cultural Significance

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences, and this dish honors those roots. The use of Sazón, Sofrito, and Adobo brings the authentic flavors of the island to your table. These spice blends are more than just seasonings; they are a connection to the rich cultural heritage of Puerto Rico.

Enjoy Your Meal!

This Puerto Rican Vegan Rice Cakes recipe is not just a meal; it’s an experience. With each bite, you’ll taste the vibrant flavors and traditions of Puerto Rico, all while enjoying a delicious and satisfying vegan dish. ¡Buen provecho

  1. Vegan Boricua Pantry Essentials

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