Author: Sofrito

Puerto Rican Vegan Baked Gnocchi with Spicy Tomato Sauce

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, a blend of indigenous, Spanish, and African influences that make every dish a vibrant celebration. Today, we’re going to give a classic baked gnocchi recipe a delicious Puerto Rican vegan twist, incorporating the iconic flavors of the island.

The Magic of Puerto Rican Flavors

Before we dive into the recipe, let’s talk about the trio of Puerto Rican flavor: Sazón, Adobo, and Sofrito. These blends are the backbone of traditional Puerto Rican cooking and will elevate our dish to new heights.

• Sazón: A colorful spice mix that adds a golden-red hue and depth to dishes. It’s a blend of annatto, garlic powder, onion powder, dried oregano, cumin, coriander, salt, and black pepper.
• Adobo: A versatile dry rub that enhances and tenderizes proteins with bold, savory flavors. It includes garlic powder, onion powder, dried oregano, salt, black pepper, and optional paprika.
• Sofrito: A fresh herb-and-vegetable blend used as a cooking base, combining culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper.

Recipe: Puerto Rican Vegan Baked Gnocchi with Spicy Tomato Sauce

Ingredients

• Gnocchi: 12 ounces vegan gnocchi (potato or cauliflower)
• Spicy Tomato Sauce:
  • 2 cups canned crushed tomatoes
  • 1 cup diced fresh tomatoes (or 1/2 cup roasted red peppers)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Sofrito (see below for homemade recipe)
  • 1 teaspoon Adobo
  • 1 teaspoon Sazón
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • A splash of vinegar (for balance and health benefits)
• Protein:
  • 1 cup cooked black beans or chickpeas (or TVP, which is easily available and affordable in Puerto Rico)
• Cheesy Topping:
  • 1/2 cup nutritional yeast
  • 1/4 cup vegan mozzarella shreds (such as Daiya or Follow Your Heart)
• Fresh Herbs:
  • Chopped cilantro or culantro for garnish

Homemade Sofrito Recipe

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6–8 ají dulce peppers (or cubanelle/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)

Roughly chop all ingredients and blend in a food processor until smooth. Freeze in ice cube trays for long-term use.

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Spicy Tomato Sauce:

   • In a large skillet, heat the olive oil over medium heat.
   • Add the minced garlic and sauté for about 1 minute until fragrant.
   • Add the Sofrito and cook for another minute, stirring constantly to “awaken” the flavors.
   • Pour in the crushed tomatoes, diced fresh tomatoes, Adobo, Sazón, cayenne pepper (if using), salt, and pepper. Stir well.
   • Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Add a splash of vinegar to balance the flavors.

3. Cook the Gnocchi:

   • Cook the gnocchi according to package instructions. Drain and set aside.

4. Combine Gnocchi and Sauce:

   • In a large mixing bowl, combine the cooked gnocchi, Spicy Tomato Sauce, and cooked black beans or chickpeas (or TVP). Mix well to ensure the gnocchi is fully coated.

5. Prepare the Cheesy Topping:

   • In a small bowl, mix together the nutritional yeast and vegan mozzarella shreds.

6. Assemble and Bake:

   • Transfer the gnocchi mixture to a baking dish.
   • Top with the cheesy topping mixture.
   • Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and the sauce is bubbly.

7. Serve:

   • Remove from the oven and let it cool for a few minutes.
   • Garnish with chopped cilantro or culantro.
   • Serve hot and enjoy!

Cultural Significance

This dish is more than just a meal; it’s a celebration of Puerto Rican culture. The use of Sazón, Adobo, and Sofrito brings the authentic flavors of the island to your table. Each bite is a testament to the rich culinary heritage that blends indigenous, Spanish, and African influences.

Conclusion

This Puerto Rican Vegan Baked Gnocchi with Spicy Tomato Sauce is a vibrant and flavorful dish that will transport your taste buds to the heart of the Caribbean. With its easy-to-make Sofrito, the bold flavors of Adobo and Sazón, and the comforting goodness of gnocchi, this recipe is sure to become a favorite in your kitchen. So go ahead, dive into the world of Puerto Rican cuisine, and let the flavors of the island inspire your next meal. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Quinoa and Black Bean Bowl with Sofrito and Sazón

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, colors, and traditions. Today, we’re going to give a classic dish a vibrant vegan twist, blending the island’s iconic flavors with the simplicity of a one-pot meal. Say hello to the Vegan Puerto Rican Quinoa and Black Bean Bowl, infused with the magic of Sofrito and Sazón.

The Cultural Significance

Puerto Rican cuisine is a beautiful meld of Taíno, Spanish, and African influences. The trio of Adobo, Sazón, and Sofrito forms the backbone of this culinary heritage. For this recipe, we’ll be using Sofrito and Sazón to bring that authentic Puerto Rican flavor to your table.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 cup black beans, drained and rinsed (canned or cooked from scratch)
• 2 tablespoons olive oil
• Sofrito:
  • 1 bunch culantro (recao leaves)
  • 1 bunch cilantro
  • 2 ají dulce peppers (or cubanelle/bell peppers)
  • 1 large onion, chopped
  • 3 cloves garlic, peeled
  • 1 green bell pepper, chopped
  • 1 ripe tomato, chopped (optional)
• Sazón:
  • 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
  • 1 teaspoon black pepper
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• A splash of vinegar (for balancing flavors)

Instructions

Prepare the Sofrito

Roughly chop the culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper. Blend these ingredients in a food processor until you get a smooth, chunky salsa-like consistency. If needed, add a bit of olive oil to help blend.

Cook the Quinoa and Black Beans

1. Heat the Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté the Sofrito: Add the blended Sofrito mixture to the hot oil and cook for about 6 minutes, stirring often, until the mixture is fragrant and slightly caramelized.
3. Add Spices and Sazón: Stir in the Sazón blend, smoked paprika (if using), salt, and pepper. Cook for another minute to awaken the flavors.
4. Add Quinoa and Broth: Add the quinoa and water or vegetable broth to the pot. Bring to a boil.
5. Add Black Beans: Once boiling, add the black beans and stir well.
6. Simmer: Cover the pot, reduce the heat to low, and simmer for about 20-22 minutes or until the quinoa is tender and the liquid is mostly absorbed.

Finish with Flavor

• Season: Taste and adjust the seasoning as needed.
• Vinegar: Add a splash of vinegar to balance the flavors and enhance the dish’s savory notes.
• Serve: Fluff the quinoa and black bean mixture with a fork. Serve hot, garnished with fresh cilantro or scallions if desired.

Tips and Variations

• Protein Addition: If you want to add some protein, you can include cooked TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico. Alternatively, you can use tofu or tempeh, but beans are always a great option.
• Customize: Feel free to add other vegetables like diced bell peppers, zucchini, or carrots to the pot for added color and nutrition.
• Sazón and Sofrito: These blends are versatile and can be used in various dishes. For Sazón, use it to add a golden-red color and depth to your rice, stews, or proteins. For Sofrito, it forms the aromatic base of many dishes like rice, beans, and stews.

Enjoy Your Meal!

This Vegan Puerto Rican Quinoa and Black Bean Bowl is more than just a meal; it’s a celebration of flavors and traditions. With the aromatic base of Sofrito and the vibrant spice blend of Sazón, you’ll be transported to the heart of Puerto Rico with every bite. So go ahead, savor the flavors, and let the spirit of Puerto Rican cuisine fill your kitchen

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Pernil: A Flavorful Jackfruit Delight

Pernil, a traditional Puerto Rican dish, is a staple at many holiday gatherings and special occasions. This slow-roasted pork shoulder dish is known for its rich, savory flavors and tender texture. For those embracing a vegan lifestyle, we’ve crafted a delicious and authentic vegan version using jackfruit, a versatile and flavorful alternative.

The Cultural Significance of Pernil

In Puerto Rican culture, pernil is more than just a meal; it’s a tradition that brings families and friends together. The aroma of slow-roasted meat, infused with the vibrant flavors of garlic, herbs, and spices, is a hallmark of many celebrations. Our vegan version aims to capture this essence, ensuring that everyone can enjoy this beloved dish without compromising on flavor or tradition.

Ingredients

• 3 20-oz cans jackfruit in brine, drained and shredded
• 2 tablespoons olive oil
• 1/4 cup Sofrito Base (see preparation below)
• 2 teaspoons Adobo Seasoning Blend (see preparation below)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt, to taste
• Fresh cilantro or parsley, for garnish

Sofrito Base Preparation

Sofrito is the heart of many Puerto Rican dishes, adding a depth of flavor that is hard to match.

• 1/4 cup Olive Oil or Annatto Oil
• 12 cloves garlic, finely grated
• 1 large white onion, diced
• 1 red bell pepper, seeds and ribs removed, diced
• 1 green bell pepper, seeds and ribs removed, diced
• 1 Cubanelle pepper, seeds and ribs removed, diced
• 5 ají dulce peppers, seeds and ribs removed
• 1/2 cup cilantro, finely chopped
• 7 sprigs of culantro (5 finely chopped, 2 whole)
• 1 cup tomato sauce or puree

Combine all the ingredients in a blender or food processor and blend until you get a smooth, slightly chunky mixture.

Adobo Seasoning Blend

This blend is a cornerstone of Puerto Rican seasoning.

• 1 tablespoon Kosher Salt
• 1 tablespoon Onion Powder
• 1 tablespoon Garlic Powder
• 1 tablespoon Smoked Paprika
• 1 teaspoon Freshly Ground Black Pepper
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano

Mix all the ingredients together in a small bowl.

Instructions

1. Preparation of Jackfruit:

   • Drain and rinse the jackfruit, then shred it into strands that mimic pulled pork.

2. Marination:

   • In a large bowl, combine the shredded jackfruit, olive oil, Sofrito Base, Adobo Seasoning Blend, smoked paprika, garlic powder, and dried oregano. Mix well to ensure the jackfruit is evenly coated with the marinade. Let it marinate for at least 30 minutes to an hour.

3. Cooking:

   • Heat a large skillet or Dutch oven over medium heat. Add the marinated jackfruit and cook, stirring occasionally, until it starts to brown and crisp up. This should take about 20-25 minutes.
   • Transfer the skillet to the oven and roast at 375°F (190°C) for an additional 20-25 minutes, or until the jackfruit is tender and has a crispy exterior.

4. Seasoning:

   • Remove the skillet from the oven and season with salt to taste. A splash of white wine vinegar or lime juice can help balance the flavors, though this is optional.

5. Serving:

   • Serve the vegan pernil hot, garnished with fresh cilantro or parsley. It pairs perfectly with traditional Puerto Rican sides like arroz con gandules (rice with pigeon peas), fried plantains, and fresh slices of ripe avocado.

Tips and Variations

• For an extra boost of flavor: Add a few cloves of minced garlic to the skillet before adding the jackfruit.
• Alternative to Jackfruit: While jackfruit is ideal for its texture, you can also use king oyster mushrooms or even beans like chickpeas or black beans as substitutes. TVP (Textured Vegetable Protein), which is readily available and affordable in Puerto Rico, could also be used, though it might require additional seasoning.
• Health Benefits: The combination of herbs and spices not only enhances the flavor but also provides several health benefits. For example, garlic has antibacterial properties, and cilantro is rich in antioxidants.

This vegan pernil is a testament to the versatility and richness of Puerto Rican cuisine, ensuring that everyone can enjoy the vibrant flavors and traditions of this beloved dish. Whether you’re celebrating a holiday or just gathering with loved ones, this recipe is sure to become a new favorite.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Stir-Fry: A Flavorful Twist on a Classic

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan cooking. Here, we’ll transform a traditional stir-fry into a vibrant, plant-based dish that honors the island’s culinary heritage.

The Magic of Puerto Rican Flavors

Puerto Rican cuisine is renowned for its bold flavors, thanks to the trio of Adobo, Sazón, and Sofrito. These blends are the backbone of traditional cooking and add a depth and authenticity that is hard to replicate.

• Adobo: A versatile dry rub that enhances and tenderizes proteins and vegetables with its bold, savory flavor.
• Sazón: A spice mix that adds a golden-red color and earthy flavor to dishes, often used in rice, stews, and soups.
• Sofrito: An aromatic base made from fresh herbs and vegetables, used to start many dishes, including rice, beans, and stews.

Puerto Rican Vegan Stir-Fry Recipe

Ingredients

For the Stir-Fry:

• 1 cup TVP (Textured Vegetable Protein) – easily available and affordable in Puerto Rico
  • Alternatively, you can use firm tofu or tempeh, cut into small pieces
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 medium zucchini, sliced and halved or quartered
• 2 cups broccoli florets
• 1 medium carrot, peeled and chopped
• 8 ounces mushrooms, sliced
• 1 red bell pepper, seeded and chopped into large chunks
• 4 cloves garlic, minced
• 2 teaspoons fresh minced ginger
• 1/2 cup chopped green onions
• Sesame seeds for garnish

For the Stir-Fry Sauce:

• 1/2 cup vegan no-chicken broth or vegetable broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 1/4 cup agave
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• 1 teaspoon Puerto Rican Adobo (see below for homemade Adobo recipe)
• 1 teaspoon Puerto Rican Sazón (optional, for added color and flavor)

Homemade Adobo Recipe:

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon paprika (optional)

Instructions

1. Prepare the TVP:

   • If using TVP, rehydrate it by soaking it in 3 cups of water for about 10 minutes. Drain and set aside.

2. Make the Adobo:

   • Mix all Adobo ingredients thoroughly in a bowl. Store any leftovers in a sealed container for up to 6 months.

3. Prepare the Stir-Fry Sauce:

   • In a small bowl, whisk together the broth, soy sauce, water, agave, sesame oil, crushed red pepper flakes, and cornstarch. Add the Adobo and Sazón (if using) and mix well.

4. Cook the Stir-Fry:

   • Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
   • Add the TVP (or tofu/tempeh) and cook until it starts to brown, about 3-4 minutes. Remove from the skillet and set aside.
   • In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until translucent, about 3 minutes.
   • Add the zucchini, broccoli, carrot, mushrooms, and red bell pepper. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5 minutes.
   • Add the minced garlic and ginger and cook for another minute, stirring constantly to prevent burning.

5. Combine and Season:

   • Return the TVP (or tofu/tempeh) to the skillet. Pour in the stir-fry sauce and stir to combine.
   • Cook for an additional 2-3 minutes, until the sauce thickens and coats the ingredients evenly.
   • Season with a splash of vinegar to balance the flavors and enhance the health benefits.

6. Serve:

   • Garnish with chopped green onions and sesame seeds. Serve hot over rice, noodles, or with steamed vegetables.

Cultural Significance and Tips

• Sofrito: While not used directly in this stir-fry, Sofrito is a fundamental component of many Puerto Rican dishes. Consider sautéing some Sofrito in oil before adding other ingredients for an extra layer of flavor.
• TVP: This is a great alternative to meat and is widely available and affordable in Puerto Rico.
• Adobo and Sazón: These spice blends are essential for authentic Puerto Rican flavor. Use them liberally to enhance your dishes.

This Puerto Rican Vegan Stir-Fry is a celebration of the island’s rich culinary heritage, adapted to fit a plant-based lifestyle. With its vibrant colors, aromatic flavors, and hearty ingredients, this dish is sure to become a favorite in your kitchen. So go ahead, take a culinary journey to Puerto Rico, and savor the flavors that make this island’s cuisine so unique.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Bistec Encebollado (Seitan): A Flavorful Twist on a Classic

In the heart of Puerto Rican cuisine, there’s a dish that stands out for its rich flavors and hearty appeal: Bistec Encebollado, or steak with onions. For those embracing a vegan lifestyle, we can recreate this beloved dish using seitan, a meat substitute made from wheat gluten, and infuse it with the vibrant flavors that make Puerto Rican cuisine so unique.

The Cultural Significance

Bistec Encebollado is more than just a meal; it’s a gathering point for family and friends. The sizzling of onions and the aroma of spices evoke memories of Sunday lunches and special occasions. By adapting this recipe to be vegan, we’re not only making it accessible to everyone but also honoring the tradition and cultural significance of this dish.

Ingredients

• 1 package of seitan (or you can use extra-firm tofu or tempeh as alternatives)
• 1/4 cup of olive oil
• 1 large white onion, sliced
• 3 cloves of garlic, minced
• 1 tablespoon of Puerto Rican Adobo Seasoning Blend (see below)
• 1 tablespoon of tomato sauce or puree
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: A splash of white wine vinegar to balance flavors (though not necessary, it adds a nice depth)

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

1. Prepare the Seitan: Cut the seitan into thin strips, mimicking the texture of steak. If using tofu or tempeh, press and drain them before cutting.

2. Marinate the Seitan: In a large bowl, mix together the olive oil, minced garlic, Adobo Seasoning Blend, smoked paprika, salt, and pepper. Add the seitan strips and marinate for at least 30 minutes to allow the flavors to penetrate.

3. Sauté the Onions: In a large skillet or caldero, heat a couple of tablespoons of olive oil over medium heat. Add the sliced onions and sauté until they are translucent and slightly caramelized. This step is crucial as it brings out the natural sweetness of the onions.

4. Cook the Seitan: Remove the seitan from the marinade, letting any excess liquid drip off. Add the seitan to the skillet with the onions and cook until it is browned on all sides and cooked through.

5. Add the Tomato Sauce: Stir in the tomato sauce or puree and continue to cook for another few minutes, allowing the flavors to meld together.

6. Season and Serve: Taste and adjust the seasoning as needed. If you prefer a bit of tanginess, you can add a splash of white wine vinegar. Serve the Bistec Encebollado hot, garnished with fresh cilantro and accompanied by your favorite sides, such as rice, beans, or tostones.

Tips and Variations

• TVP Alternative: If you prefer a texture closer to ground meat, you can use Textured Vegetable Protein (TVP), which is easily available and very affordable in Puerto Rico.
• Bean Option: For a different twist, you could use cooked beans like chickpeas or black beans, seasoned with the Adobo blend, as a protein source.
• Sofrito Enhancement: While not necessary in this recipe, a small amount of sofrito can be added to the marinade or sautéed with the onions for an extra layer of flavor.

This vegan version of Bistec Encebollado is a testament to the versatility and richness of Puerto Rican cuisine. It’s a dish that brings people together, filled with flavors that are both familiar and innovative. So go ahead, gather your loved ones, and enjoy this delicious vegan take on a classic Puerto Rican favorite.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Baked Gnocchi with Spicy Tomato Sauce

A Fusion of Flavors and Culture

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African roots. Today, we’re going to give a classic baked gnocchi recipe a vibrant Puerto Rican vegan twist, blending the comfort of gnocchi with the bold flavors of the Caribbean.

Ingredients

For the Gnocchi:

• 2 medium-sized potatoes, cooked and mashed
• 1 cup all-purpose flour
• Optional: salt and pepper to taste

For the Spicy Tomato Sauce:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup Sofrito (see below for recipe)
• 2 cups canned crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon Puerto Rican Adobo (see below for recipe)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup nutritional yeast (for a cheesy flavor)

For the Sofrito:

• 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)

For the Adobo:

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon paprika (optional)

Instructions

Prepare the Gnocchi:

1. Make the Gnocchi Dough: Combine the mashed potatoes and flour in a bowl. Mix until a dough forms. If the dough is too sticky, add a little more flour.
2. Knead the Dough: Knead the dough for about 5 minutes until it becomes smooth and pliable.
3. Shape the Gnocchi: Divide the dough into 4 parts and roll each part into a long rope. Cut the rope into 1-inch pieces to form the gnocchi.

Prepare the Sofrito:

1. Chop the Ingredients: Roughly chop the culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper.
2. Blend the Sofrito: Blend all the chopped ingredients in a food processor until smooth. You can add a little olive oil if needed.
3. Freeze for Later Use: Freeze the Sofrito in ice cube trays for long-term use.

Prepare the Adobo:

1. Mix the Adobo: Combine the garlic powder, onion powder, dried oregano, salt, black pepper, and paprika in a bowl. Mix well.
2. Store the Adobo: Store the Adobo in a sealed container for up to 6 months.

Make the Spicy Tomato Sauce:

1. Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Then, add the minced garlic and cook for another minute.
2. Add the Sofrito: Add 2-3 tablespoons of the prepared Sofrito to the skillet and sauté for about 2 minutes to "awaken" the flavors.
3. Add the Tomatoes and Broth: Pour in the crushed tomatoes, vegetable broth, Adobo, smoked paprika, and cumin. Stir well and bring to a simmer.
4. Season and Reduce: Let the sauce simmer for about 20 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.

Assemble and Bake:

1. Cook the Gnocchi: Boil the gnocchi in salted water until they float to the surface. Drain and set aside.
2. Combine Gnocchi and Sauce: In a large baking dish, combine the cooked gnocchi and the spicy tomato sauce. Toss to coat the gnocchi evenly.
3. Add a Cheesy Touch: Sprinkle nutritional yeast over the top for a cheesy, vegan flavor.
4. Bake: Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the top is lightly golden.

Serving Suggestions

• Garnish with chopped fresh cilantro and a sprinkle of nutritional yeast.
• Serve with a side of steamed vegetables or a simple green salad.

Cultural Significance and Tips

• Sofrito, Adobo, and Sazón: These three blends are the backbone of Puerto Rican cuisine. Sofrito forms the aromatic base, Adobo enhances proteins and vegetables, and Sazón adds color and depth. Here, we use Sofrito and Adobo to give our dish that authentic Puerto Rican flavor.
• TVP as a Meat Alternative: If you want to add a protein component, TVP (Textured Vegetable Protein) is a great option. It’s easily available in Puerto Rico and very affordable. Simply marinate it in Adobo and cook it before adding it to the dish.
• Balancing Flavors: For a savory dish like this, a splash of vinegar can help balance the flavors and add health benefits.

This Puerto Rican Vegan Baked Gnocchi with Spicy Tomato Sauce is more than just a meal; it’s a celebration of the island’s rich culinary heritage. With each bite, you’ll experience the vibrant flavors and cultural significance that make Puerto Rican cuisine so unique. So, gather your ingredients, get cooking, and let the flavors of the Caribbean transport you to a world of comfort and delight.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan One-Pot Rice and ‘Chicken’ – A Flavorful Twist

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, often woven together with the iconic trio of Sazón, Adobo, and Sofrito. Today, we’re going to give a classic one-pot dish a vibrant vegan twist, blending the traditional with the modern to create a dish that’s both authentic and innovative.

Puerto Rican Vegan One-Pot Rice and ‘Chicken’

Ingredients:

• Rice: 1 cup of uncooked white or brown rice
• "Chicken": 1 cup of cubed tofu, tempeh, or textured vegetable protein (TVP) – TVP is a great, affordable option widely available in Puerto Rico.
• Sofrito: 3 tablespoons of homemade or store-bought Sofrito (see below for homemade recipe)
• Adobo: 2 teaspoons of homemade or store-bought Adobo
• Sazón: 1 teaspoon of homemade or store-bought Sazón
• Vegetables:
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 large red bell pepper, chopped
  • 2 medium tomatoes, diced (or 1 cup of cherry tomatoes, halved)
• Broth: 2 cups of vegetable broth
• Spices and Seasonings:
  • 1 teaspoon of smoked paprika (optional)
  • Salt and pepper to taste
• Oil: 2 tablespoons of olive oil
• Fresh Cilantro: Chopped, for garnish
• Lime Wedges: For serving

Homemade Sofrito Recipe (if needed):

• 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)

Roughly chop all ingredients and blend in a food processor until smooth. Freeze in ice cube trays for long-term use.

Instructions:

1. Prepare the Ingredients:

   • If using TVP, rehydrate it according to package instructions. If using tofu or tempeh, cut it into bite-sized pieces.
   • Chop the onion, garlic, and bell pepper.

2. Heat the Pot:

   • In a large caldero or Dutch oven, heat the olive oil over medium heat.

3. Sauté the Sofrito:

   • Add the Sofrito to the pot and sauté for about 3 minutes, until it starts to "awaken" its flavors.

4. Add the Onion, Garlic, and Bell Pepper:

   • Sauté the chopped onion, garlic, and bell pepper until they are softened and fragrant.

5. Add the "Chicken":

   • Add the cubed tofu, tempeh, or TVP to the pot. Sprinkle with Adobo and Sazón. Cook until the "chicken" is lightly browned.

6. Add the Rice and Broth:

   • Stir in the rice, vegetable broth, smoked paprika (if using), salt, and pepper. Bring the mixture to a boil.

7. Simmer:

   • Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is cooked and the liquid has been absorbed.

8. Add Tomatoes:

   • Stir in the diced tomatoes and continue to simmer for another 5 minutes.

9. Season and Serve:

   • Taste and adjust the seasoning as needed. A splash of vinegar can help balance the flavors in this savory dish.
   • Serve hot, garnished with chopped cilantro and a squeeze of lime juice.

The Cultural Significance

This dish is more than just a meal; it’s a celebration of Puerto Rican culture. The use of Sofrito, Adobo, and Sazón brings forth the rich flavors that have been passed down through generations. These spice blends are not just ingredients; they are the heart and soul of Puerto Rican cuisine.

Why This Recipe Works

• Sofrito: Forms the aromatic base that ties all the flavors together.
• Adobo: Adds a bold, savory flavor that enhances the "chicken" and vegetables.
• Sazón: Provides a golden-red color and depth to the dish.
• TVP, Tofu, or Tempeh: Offers a versatile and protein-rich alternative to traditional chicken.
• Vegetables: Adds texture and freshness to the dish.

This Puerto Rican Vegan One-Pot Rice and ‘Chicken’ is a testament to the versatility and richness of vegan cuisine, blending traditional flavors with modern twists to create a dish that is both authentic and innovative. Enjoy this flavorful and hearty meal that will leave you wanting more

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Shoulder with Greens and Beans: A Flavorful Twist

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan cooking. Here’s a vibrant and delicious vegan version of a classic dish, infused with the iconic flavors of Puerto Rico.

Ingredients

• 1 cup Textured Vegetable Protein (TVP) or extra-firm tofu, cut into bite-sized pieces
  • TVP is a great and affordable option in Puerto Rico, offering a hearty texture.
• 2 tablespoons Puerto Rican Sofrito (see below for recipe)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups mixed greens (such as kale, spinach, and collard greens)
• 1 cup cooked kidney beans or pinto beans
• 1 cup diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon Puerto Rican Sazón (see below for recipe)
• 1 teaspoon Puerto Rican Adobo (see below for recipe)
• Salt and pepper to taste
• Optional: A splash of vinegar to balance flavors

Puerto Rican Sofrito Recipe

• 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)

Roughly chop all ingredients and blend in a food processor until smooth. Add olive oil if needed. Freeze in ice cube trays for long-term use.

Puerto Rican Sazón Recipe

• 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
• 1 teaspoon black pepper

Combine all ingredients in a bowl and store in an airtight container for up to 3 months.

Puerto Rican Adobo Recipe

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon paprika (optional, for color)

Mix all ingredients thoroughly and store in a sealed container for up to 6 months.

Instructions

1. Prepare the Sofrito:

   • Sauté 2–3 tablespoons of Sofrito in olive oil over medium heat to “awaken” the flavors.

2. Cook the TVP or Tofu:

   • Add the TVP or tofu to the pan with the Sofrito and cook until it is lightly browned. Remove from the pan and set aside.

3. Sauté the Onion and Garlic:

   • In the same pan, add more olive oil if necessary, then sauté the chopped onion and minced garlic until the onion is translucent.

4. Add the Greens and Beans:

   • Add the mixed greens, cooked beans, diced tomatoes, and vegetable broth to the pan. Stir well to combine.

5. Season with Sazón and Adobo:

   • Add the Puerto Rican Sazón and Adobo to the pan, stirring to ensure everything is well coated.

6. Return the TVP or Tofu:

   • Add the cooked TVP or tofu back into the pan and stir to incorporate.

7. Simmer and Season:

   • Reduce heat to low and let the dish simmer for about 20 minutes, allowing the flavors to meld together. Season with salt, pepper, and a splash of vinegar if desired to balance the flavors.

8. Serve:

   • Serve hot, garnished with fresh cilantro or culantro leaves. Enjoy with a side of rice, tostones, or crusty bread.

Cultural Significance and Vibrant Flavors

This dish is a testament to the rich culinary heritage of Puerto Rico, where the blend of indigenous, Spanish, and African influences creates a unique and flavorful profile. The Sofrito, Sazón, and Adobo are the heart of Puerto Rican cooking, each bringing its own distinct character to the dish.

• Sofrito forms the aromatic base, with its blend of fresh herbs and vegetables that evoke the island’s lush landscapes.
• Sazón adds a vibrant golden-red color and depth, a nod to the annatto used by the Taíno people.
• Adobo enhances the dish with its bold, savory flavor, a legacy of the Spanish colonial era.

This vegan version not only honors these traditions but also makes them accessible to everyone, proving that flavor and culture can thrive without animal products. So, dive into this delicious and hearty Puerto Rican Vegan Shoulder with Greens and Beans, and let the vibrant flavors of the island transport you to a world of culinary delight.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Carrot Cake: A Fusion of Flavors

When you think of Puerto Rican cuisine, you might not immediately associate it with carrot cake, but what if we told you that you can infuse this classic dessert with the vibrant flavors and rich cultural heritage of the island? Here’s a recipe for a Puerto Rican Vegan Carrot Cake that blends the traditional with the innovative, creating a truly unique and delicious treat.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup unsweetened almond milk
• 1/2 cup canola oil
• 2 large flax eggs*
• 2 cups grated carrots
• 1 cup chopped walnuts (optional)
• 1 teaspoon vanilla extract
• 1 tablespoon Puerto Rican Sofrito (see below for recipe)**

For the Frosting:

• 8 ounces vegan cream cheese (softened)
• 1/2 cup unsalted vegan butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

For the Sofrito:

• 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:

1. Chop and Blend: Roughly chop all the sofrito ingredients. Blend them in a food processor until smooth. You can add a bit of olive oil if needed to help blend.
2. Freeze for Later: Freeze the sofrito in ice cube trays for long-term use.

Making the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Combine Wet Ingredients: In another large bowl, whisk together the sugar, almond milk, canola oil, flax eggs, and vanilla extract.
4. Add Grated Carrots and Walnuts: Stir in the grated carrots and chopped walnuts (if using).
5. Blend in Sofrito: Add 1 tablespoon of the prepared sofrito to the wet ingredients and mix well.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Divide and Bake: Divide the batter evenly between the prepared pans. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Frosting:

1. Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened vegan cream cheese and butter until smooth.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating until smooth and creamy.
3. Add Vanilla: Beat in the vanilla extract.

Assemble the Cake:

1. Place One Cake Layer: Place one of the cooled cake layers on a serving plate.
2. Spread Frosting: Spread a generous amount of frosting on top of the first cake layer.
3. Add Second Layer: Place the second cake layer on top.
4. Frost the Cake: Frost the top and sides of the cake with the remaining frosting.

Cultural Significance and Tips

• Sofrito Magic: The addition of sofrito gives this carrot cake a unique aromatic base that is quintessentially Puerto Rican. This blend of herbs and vegetables is a staple in Puerto Rican cuisine and adds a depth of flavor that elevates the cake.
• Flax Eggs: To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for about 5 minutes until it thickens and becomes gel-like.
• Local Touch: If you want to add an extra layer of authenticity, consider using local ingredients like ají dulce peppers or culantro, which are commonly found in Puerto Rican markets.

Enjoy Your Puerto Rican Vegan Carrot Cake!

This cake is not just a dessert; it’s a celebration of the rich culinary heritage of Puerto Rico blended with the modern twist of vegan ingredients. Each bite is a journey through the island’s flavors, from the aromatic sofrito to the warm spices. It’s perfect for any occasion, whether you’re celebrating a special day or just want to indulge in a delicious and culturally significant treat.

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To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for about 5 minutes until it thickens and becomes gel-like.

*For the sofrito, you can use frozen cubes if you have them prepared in advance. Simply thaw and use as needed.

1. Vegan Boricua Pantry Essentials

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