Vegan Boricua

Vegan Puerto Rican Keema Palak with Traditional Sofrito and Spices

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Sofrito

Puerto Rican Vegan Keema Palak: A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, blending traditional flavors with innovative twists is an art form. Today, we’re going to transform the classic Indian dish, Keema Palak (Ground Chicken with Spinach), into a deliciously vegan and distinctly Puerto Rican creation: Puerto Rican Vegan Keema Palak.

The Cultural Significance

Puerto Rican cuisine is a rich tapestry of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African roots. The trio of Sazón, Adobo, and Sofrito forms the backbone of this culinary heritage, and we will incorporate these elements to give our dish an authentic Puerto Rican flavor.

Ingredients

  • Protein Alternative: 1 lb cooked kidney beans or black beans (or TVP, which is easily available and affordable in Puerto Rico)
  • Sofrito: 2-3 tablespoons (see below for recipe)
  • Onion: 1 large, finely chopped
  • Garlic: 2 cloves, minced
  • Ginger: 1 tablespoon, finely chopped
  • Spinach: 6 cups, finely chopped
  • Tomato Paste: 2 tablespoons
  • Tomato: 1 large, finely chopped
  • Sazón: 1 teaspoon (see below for recipe)
  • Adobo: 1 teaspoon (see below for recipe)
  • Cumin Powder: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Red Chilli Powder: 1/2 teaspoon (adjust to taste)
  • Garam Masala Powder: 1/2 teaspoon
  • Salt: To taste
  • Black Pepper: To taste
  • Fresh Cilantro: For garnish
  • Vinegar: A splash (optional, for balancing flavors)

Instructions

Preparing the Sofrito

If you don’t have pre-made Sofrito, here’s a quick recipe:

  • Blend together 1 bunch of culantro (or cilantro), 1 bunch of cilantro, 6-8 ají dulce peppers (or cubanelle/bell peppers), 1 large onion, 1 head of garlic, and 1 green bell pepper in a food processor until smooth. Add a bit of olive oil if needed.

Cooking the Dish

  1. Sauté the Sofrito:

    • Heat 2 tablespoons of light cooking oil in a large pan over medium heat. Add 2-3 tablespoons of Sofrito and sauté until the mixture is fragrant and slightly caramelized.

  2. Add Aromatics:

    • Add the chopped onion, minced garlic, and chopped ginger. Sauté until the onion is translucent.

  3. Add Spices:

    • Mix in the cumin powder, coriander powder, turmeric powder, red chilli powder, and garam masala powder. Cook for about a minute, allowing the spices to bloom.

  4. Add Protein and Tomato:

    • If using beans, add them now. If using TVP, rehydrate it according to package instructions and then add it. Stir in the tomato paste and chopped tomato. Cook for a few minutes until the mixture thickens slightly.

  5. Add Spinach:

    • Add the chopped spinach to the pan. Stir well and let it cook until the spinach has wilted and the mixture is well combined.

  6. Season with Sazón and Adobo:

    • Add 1 teaspoon of Sazón and 1 teaspoon of Adobo. Stir well to incorporate.

  7. Final Touches:

    • Season with salt and black pepper to taste. If the dish needs a balance of flavors, add a splash of vinegar.

  8. Serve:

    • Garnish with fresh cilantro and serve over rice, with a side of tostones or mofongo for a complete Puerto Rican meal.

Sazón and Adobo Recipes

Sazón

  • Combine 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, and 1 teaspoon black pepper in a bowl. Store in an airtight container.

Adobo

  • Mix 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon dried oregano, 1 tablespoon salt, 1 tablespoon black pepper, and 1 teaspoon paprika (optional) in a bowl. Store in a sealed container.

Tips and Variations

  • TVP: If using TVP, it’s a great option as it’s easily available and affordable in Puerto Rico. Rehydrate it according to package instructions before adding it to the dish.
  • Beans: Kidney beans or black beans work wonderfully as protein alternatives and add natural fiber and nutrients.
  • Vinegar: A splash of vinegar can help balance the flavors and add a touch of acidity to the dish.

This Puerto Rican Vegan Keema Palak is a vibrant and flavorful dish that not only honors the traditional flavors of Puerto Rico but also offers a healthy, plant-based twist. The combination of Sofrito, Sazón, and Adobo brings an authentic Puerto Rican flair, while the spinach and beans ensure it’s nutritious and satisfying. Enjoy this dish as a testament to the rich culinary heritage of Puerto Rico, now in a vegan and deliciously modern form.

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