Puerto Rican Vegan Satay: A Fusion of Flavors

In the heart of Puerto Rican cuisine, where vibrant flavors and rich traditions reign, we’re about to create a dish that blends the island’s essence with the global delight of satay. Introducing Puerto Rican Vegan Satay, a recipe that marries the aromatic spices of Puerto Rico with the delightful skewers of Southeast Asian cuisine.

The Cultural Significance

Satay, originally from Southeast Asia, is a popular street food that has won hearts worldwide with its tender, flavorful bites. In Puerto Rico, the love for bold flavors and hearty meals is unparalleled. By combining these two culinary traditions, we’re creating a dish that not only tantalizes the taste buds but also celebrates the cultural diversity that makes food so special.

Ingredients

For the Satay

• Protein: Use 1 cup of TVP (Textured Vegetable Protein), a highly affordable and readily available option in Puerto Rico. Alternatively, you can use firm tofu or tempeh, cut into bite-sized pieces.
• Marinade:
  • 2 tablespoons Puerto Rican Adobo (see below for recipe)
  • 2 tablespoons Sofrito (see below for recipe)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh cilantro

For the Peanut Sauce

• 1/2 cup natural peanut butter
• 1/4 cup full-fat coconut milk
• 2 tablespoons lime juice
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon grated ginger
• 1/2 teaspoon salt
• A splash of vinegar (to balance flavors)
• Chopped cilantro and peanuts for garnish

Puerto Rican Adobo

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

Puerto Rican Sofrito

• 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)

Instructions

Preparing the Sofrito

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

Preparing the Adobo

1. Mix the Adobo: Combine all the adobo ingredients in a bowl and mix thoroughly. Store in an airtight container for up to 6 months.

Marinating the Satay

1. Prepare the Marinade: In a blender or food processor, combine the adobo, sofrito, olive oil, lime juice, cumin, smoked paprika, salt, black pepper, garlic, and cilantro. Blend until smooth.
2. Marinate the TVP or Tofu/Tempeh: Place the TVP or tofu/tempeh pieces in a large bowl or ziplock bag. Pour the marinade over them and mix well to coat. Let it marinate for at least 2 hours or overnight.

Assembling and Cooking the Satay

1. Thread the Satay: Once marinated, thread the TVP or tofu/tempeh pieces onto skewers along with some colorful vegetables like bell peppers, onions, and cherry tomatoes.
2. Cook the Satay: Grill the satay over medium heat or use a grill pan if you don’t have an outdoor grill. You can also bake them in the oven at 400°F (200°C) for about 15-20 minutes, turning occasionally until golden and cooked through.

Preparing the Peanut Sauce

1. Blend the Sauce: In a blender or food processor, combine the peanut butter, coconut milk, lime juice, soy sauce, ginger, salt, and a splash of vinegar. Blend until smooth and creamy.
2. Adjust to Taste: Adjust the seasoning with more lime juice or soy sauce if needed.

Serving

1. Serve with Peanut Sauce: Serve the grilled satay hot with the peanut sauce on the side for dipping. Garnish with chopped cilantro and peanuts.

Tips and Variations

• Use Beans: If you prefer, you can use cooked and marinated beans like black beans or chickpeas instead of TVP or tofu.
• Adjust Spice Levels: Adjust the amount of adobo and sofrito according to your spice preference.
• Add Fresh Herbs: Always finish with fresh herbs like cilantro for an extra burst of flavor.

Conclusion

This Puerto Rican Vegan Satay is more than just a dish; it’s a celebration of flavors and cultures coming together. With the bold spices of Puerto Rico and the creamy richness of peanut sauce, this recipe is sure to delight both vegans and non-vegans alike. So next time you’re looking for a flavorful and satisfying meal that honors the culinary heritage of Puerto Rico, give this vegan satay a try

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