Puerto Rican Vegan Meatballs: A Flavorful Twist on a Classic

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, deeply rooted in the island’s diverse cultural heritage. To bring this vibrant tradition to a vegan palate, we’re transforming the classic meatball recipe into a deliciously authentic Puerto Rican vegan dish.

The Puerto Rican Trifecta: Sazón, Adobo, and Sofrito

Before diving into the recipe, it’s essential to understand the three pillars of Puerto Rican flavor: Sazón, Adobo, and Sofrito. These blends are the soul of the island’s cooking and will elevate your vegan meatballs to new heights.

• Sazón: A colorful spice mix featuring annatto, garlic powder, onion powder, dried oregano, cumin, coriander, salt, and black pepper. It adds a golden-red hue and depth to dishes.
• Adobo: A simple yet potent dry rub made from garlic powder, onion powder, dried oregano, salt, black pepper, and optional paprika. It enhances and tenderizes proteins.
• Sofrito: A fresh herb and vegetable blend including culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper. It forms the aromatic base of many dishes.

Puerto Rican Vegan Meatballs Recipe

Ingredients:

• 1 cup dry TVP (Textured Vegetable Protein): Easily available in Puerto Rico and an affordable option. You can also use beans like black beans or chickpeas as an alternative.
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1/2 cup breadcrumbs: Use gluten-free if preferred.
• 2 tablespoons soy sauce (gluten-free if needed)
• 2 tablespoons nutritional yeast
• 1 tablespoon dried basil
• 1 teaspoon fennel seeds
• 1/2 teaspoon black pepper
• 1/2 teaspoon Adobo (see below for homemade Adobo recipe)
• 1/2 teaspoon Sazón (see below for homemade Sazón recipe)
• 2-3 tablespoons Sofrito (see below for homemade Sofrito recipe)
• 1/4 cup vegan beefless broth or vegetable broth
• Olive oil for brushing
• Tomato sauce and water for cooking

Homemade Adobo Recipe:

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

Mix all ingredients thoroughly and store in a sealed container.

Homemade Sazón Recipe:

• 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

Combine all ingredients in a bowl and store in an airtight container.

Homemade 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. Freeze in ice cube trays for long-term use.

Instructions

1. Prepare the TVP: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

2. Add TVP and Broth: Stir in the TVP, vegan beefless broth, and soy sauce. Cover and cook at a gentle simmer until the TVP has softened and absorbed the broth, about 10 minutes.

3. Mix in Spices and Breadcrumbs: Remove from the heat and mix in the nutritional yeast, basil, fennel seeds, black pepper, Adobo, Sazón, and breadcrumbs. Stir well to combine.

4. Form Meatballs: Once the mixture is cool enough to handle, wet your hands to prevent sticking. Take about 2 tablespoons of the dough and gently roll it into a meatball. Place the meatballs on a lightly greased baking sheet.

5. Cook the Meatballs: Brush the tops of the meatballs with olive oil and bake in a preheated oven at 400°F (200°C) for 30-35 minutes, turning occasionally until golden and firm.

6. Sofrito Sauce: While the meatballs are baking, heat 2-3 tablespoons of Sofrito in a large skillet over medium heat. Add a splash of vinegar to balance the flavors. Then add tomato paste, chicken bouillon (or vegetable bouillon), water, and any additional spices you like. Bring to a simmer and let it cook for about 10 minutes or until the sauce thickens.

7. Combine and Serve: Once the meatballs are done, add them to the Sofrito sauce and let them simmer for a few minutes to coat evenly. Serve over rice, with tostones, maduros, or any other side dish of your choice.

Cultural Significance and Traditions

Puerto Rican cuisine is a vibrant reflection of the island’s history, blending Taíno, Spanish, and African influences. The use of Sazón, Adobo, and Sofrito in these vegan meatballs honors these traditions while offering a plant-based twist that is both delicious and inclusive.

These meatballs can be enjoyed in various ways, from being part of a hearty meal with rice and beans to being a flavorful addition to a vegan tripleta sandwich. The versatility of this dish is a testament to the creativity and richness of Puerto Rican cuisine.

Tips and Variations

• For an added layer of flavor, sauté the Sofrito in olive oil before adding it to the sauce.
• Use beans like black beans or chickpeas if you prefer a bean-based meatball.
• Experiment with different spices and herbs to make the dish your own.

Enjoy your delicious Puerto Rican vegan meatballs, filled with the authentic flavors of the island and the love of traditional cooking. This dish is not only a treat for your taste buds but also a celebration of the vibrant cultural heritage of Puerto Rico.

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