Puerto Rican Vegan Toasts with Salsa and Avocado
In the heart of Puerto Rican cuisine, there’s a rich tapestry of flavors and traditions that can be beautifully adapted to vegan dishes. Here’s a vibrant and delicious vegan twist on the classic toast recipe, infused with the bold flavors of Puerto Rico.
The Cultural Significance
Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, and this dish honors that heritage. The use of Sofrito, Sazón, and Adobo—the trio of Puerto Rican flavor—brings an authentic and deep flavor profile that will transport you to the island.
Ingredients
For the Toasts:
- 4 slices of whole grain bread (preferably a crusty bread)
- 1/2 avocado, mashed
- 1/4 cup black beans, cooked and mashed
- 1 tablespoon olive oil
- 1 teaspoon Puerto Rican Sazón (see below for recipe)
- Salt and pepper to taste
- Fresh cilantro or culantro for garnish
For the Salsa:
- 1 cup diced fresh tomatoes (or 1/2 cup roasted red peppers for added depth)
- 1/2 cup diced red onion
- 1/4 cup diced fresh cilantro
- 1/4 cup diced fresh culantro (recao)
- 2 cloves garlic, minced
- 1 ají dulce pepper or cubanelle pepper, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- A splash of vinegar (to balance flavors)
For the Sofrito (if not using pre-made):
- 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)
Instructions
Preparing the Sofrito:
If you’re making your own Sofrito, roughly chop all the ingredients and blend them in a food processor until smooth. You can add a bit of olive oil if needed. Freeze the Sofrito in ice cube trays for long-term use.
Preparing the Salsa:
In a bowl, combine the diced tomatoes, red onion, cilantro, culantro, garlic, and ají dulce pepper. Mix well and add a splash of olive oil. Season with salt, pepper, and a splash of vinegar to balance the flavors.
Preparing the Toasts:
- Toast the Bread: Toast the slices of bread until they are lightly browned.
- Spread the Avocado: Spread a layer of mashed avocado on each slice of toasted bread.
- Add the Black Beans: Top the avocado with a layer of mashed black beans.
- Season with Sazón: Sprinkle a pinch of Puerto Rican Sazón over the black beans.
- Drizzle with Olive Oil: Drizzle a bit of olive oil over the top.
- Garnish: Garnish with fresh cilantro or culantro.
Assembling the Dish:
Top each toast with a generous spoonful of the fresh salsa.
Puerto Rican Sazón Recipe
To make your own Sazón, combine the following ingredients in a bowl:
- 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
Store this blend in an airtight container for up to 3 months.
Tips and Variations
- Use TVP or Beans: If you prefer a heartier option, you can add some textured vegetable protein (TVP) or additional black beans to the toast for extra protein.
- Sofrito as a Base: Always sauté 2–3 tablespoons of Sofrito in oil before adding other ingredients to “awaken” the flavors.
- Adobo for Extra Flavor: For an extra boost of flavor, rub some Adobo on roasted vegetables or tofu before adding them to your dish.
Conclusion
This Puerto Rican Vegan Toasts with Salsa and Avocado is more than just a meal; it’s a celebration of culture and flavor. With the rich aromas of Sofrito, the vibrant color of Sazón, and the freshness of cilantro and culantro, this dish is sure to delight your senses and connect you with the heart of Puerto Rican cuisine. Enjoy
- Vegan Boricua Pantry Essentials