Vegan Boricua

Puerto Rican Vegan Colcannon Fuses Traditional Irish Comfort with Island Flavors

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Puerto Rican Vegan Colcannon: A Fusion of Flavors

As we celebrate the vibrant culinary heritage of Puerto Rico and the hearty traditions of Ireland, let’s create a dish that blends the best of both worlds: Puerto Rican Vegan Colcannon. This recipe is a delightful fusion of creamy mashed potatoes, tender cabbage, and the bold flavors of Puerto Rican cuisine.

The Cultural Significance

Colcannon, a traditional Irish dish, is typically made with mashed potatoes, kale or cabbage, and sometimes bacon. In Puerto Rico, the trio of Sazón, Adobo, and Sofrito forms the backbone of the island’s culinary identity. By combining these elements, we create a dish that is both comforting and exotic.

Ingredients

  • 4 medium-sized Yukon Gold potatoes, scrubbed and diced
  • 1 cup chopped green cabbage
  • 1 cup chopped kale
  • 2 leeks, chopped and cleaned
  • 2 scallions, sliced
  • 2 tablespoons olive oil
  • 1 cup non-dairy milk (such as soy milk or almond milk)
  • 2 tablespoons vegan butter or margarine
  • 2 tablespoons nutritional yeast (for a cheesy flavor)
  • 1 teaspoon Puerto Rican Sazón (see below for homemade blend)
  • 1 teaspoon Puerto Rican Adobo (see below for homemade blend)
  • 2 tablespoons Puerto Rican Sofrito (see below for homemade blend)
  • Salt and black pepper, to taste
  • Optional: 1/4 cup cooked black beans or TVP for added protein

Homemade Puerto Rican Blends

Sazón

  • 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

Adobo

  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tsp paprika (optional)

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

  1. Boil the Potatoes:

    • Place the diced potatoes in a large pot and cover them with enough water to have an extra inch or two. Add a teaspoon of salt to the water. Bring to a boil, then reduce the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.

  2. Prepare the Vegetables:

    • While the potatoes are cooking, heat the olive oil in a large skillet over medium-high heat. Add the chopped leeks and sprinkle with a half teaspoon of salt to help them caramelize. Cook for about 10 minutes until they begin to brown.
    • Add the chopped cabbage, kale, and scallions to the skillet. Cook until the kale wilts.

  3. Add Puerto Rican Flavors:

    • Stir in the Puerto Rican Sazón, Adobo, and Sofrito into the skillet with the vegetables. Cook for an additional 2-3 minutes to allow the flavors to meld together.

  4. Mash the Potatoes:

    • Once the potatoes are cooked, drain them and return them to the warm pot. Mash the potatoes with a potato masher, adding non-dairy milk, vegan butter or margarine, and nutritional yeast. Season with salt and black pepper.

  5. Combine the Potatoes and Vegetables:

    • Gently fold the cooked vegetable mixture into the mashed potatoes. If using, add cooked black beans or TVP to enhance the protein content.

  6. Final Touches:

    • Taste and adjust the seasoning as needed. For a balanced flavor, add a splash of vinegar if the dish feels too rich.
    • Serve hot, garnished with additional scallions and a sprinkle of Sazón for color and extra flavor.

Serving Suggestions

  • Traditional Pairing: Serve alongside a hearty vegan stew or as a side to your favorite Puerto Rican dishes like arroz con gandules or mofongo.
  • Modern Twist: Use leftover colcannon to top a vegan shepherd’s pie or shape it into crispy potato patties.

Why This Recipe Works

  • Yukon Gold Potatoes: These potatoes are soft and creamy, with a hint of buttery flavor that pairs perfectly with the bold spices.
  • Puerto Rican Blends: Sazón adds a vibrant color and depth, Adobo enhances the savory flavors, and Sofrito provides an aromatic base that ties everything together.
  • Black Beans or TVP: Adding these provides a boost of protein and texture, making the dish more satisfying and filling.

This Puerto Rican Vegan Colcannon is a celebration of flavors and cultures, offering a unique and delicious twist on a traditional dish. It’s perfect for any occasion, whether you’re celebrating St. Patrick’s Day or just looking for a comforting and flavorful meal. So go ahead, give it a try, and let the vibrant flavors of Puerto Rico and Ireland come together in your kitchen

  1. Vegan Boricua Pantry Essentials

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