Vegan Puerto Rican Lettuce, Peas, and ‘Prosciutto’ Dish: A Flavorful Twist
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 version of a classic, infused with the essence of Puerto Rico.
Ingredients
- Lettuce: Use fresh, crisp lettuce leaves. Romaine or butter lettuce works well.
- Peas: Fresh or frozen peas are perfect for this dish.
- ‘Prosciutto’: Replace traditional prosciutto with thinly sliced and marinated portobello mushrooms or eggplant. For an alternative, you can use TVP (Textured Vegetable Protein), which is easily available and affordable in Puerto Rico.
- Puerto Rican Sofrito: This aromatic base is crucial for authentic flavor. Blend together culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper. You can freeze this mixture in ice cube trays for later use.
- Puerto Rican Adobo: A dry rub that enhances flavors. Mix together garlic powder, onion powder, dried oregano, salt, black pepper, and optional paprika.
- Olive Oil
- Salt and Black Pepper
- Fresh Cilantro for garnish
- Optional: A splash of vinegar to balance flavors
Instructions
Prepare the ‘Prosciutto’
If using portobello mushrooms or eggplant:
- Slice the mushrooms or eggplant into thin strips.
- Marinate them in a mixture of olive oil, Puerto Rican Adobo, and a pinch of salt for at least 30 minutes.
- Grill or pan-fry the marinated strips until they are crispy and slightly charred.
If using TVP:
- Reconstitute the TVP according to package instructions.
- Marinate it in a mixture of olive oil, Puerto Rican Adobo, and a pinch of salt for at least 30 minutes.
- Pan-fry the TVP until it is crispy and golden.
Cook the Peas
- In a medium pan, heat a tablespoon of olive oil over medium heat.
- Add a couple of tablespoons of Puerto Rican Sofrito and sauté until fragrant.
- Add the peas and a splash of water. Cook until the peas are tender but still crisp.
- Season with salt, black pepper, and a pinch of Puerto Rican Sazón if desired.
Assemble the Dish
- In a large bowl, arrange the fresh lettuce leaves.
- Add the cooked peas over the lettuce.
- Top with the marinated and cooked ‘prosciutto’ strips.
- Drizzle with a bit of olive oil and add a splash of vinegar if you prefer a balanced flavor.
Cultural Significance and Flavor Profile
Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The use of Sofrito, Adobo, and Sazón in this dish brings forth the authentic flavors of the island.
- Sofrito serves as the aromatic base, adding a depth of flavor that is quintessential to Puerto Rican cooking.
- Adobo enhances the ‘prosciutto’ with bold, savory flavors that tenderize and marinate the ingredients perfectly.
- Sazón adds a golden-red color and a rich, earthy flavor that complements the dish beautifully.
This vegan twist not only respects the traditional flavors but also makes the dish accessible and delicious for everyone. The combination of fresh lettuce, tender peas, and the crispy ‘prosciutto’ creates a harmonious balance of textures and flavors that will leave you wanting more.
Tips and Variations
- For an extra layer of flavor, you can add some sautéed onions or bell peppers to the peas.
- If you prefer a heartier dish, consider adding some cooked beans like chickpeas or black beans.
- Always use fresh ingredients whenever possible to ensure the best flavor.
Enjoy this vibrant and flavorful vegan dish that celebrates the rich culinary heritage of Puerto Rico. ¡Buen provecho
- Vegan Boricua Pantry Essentials