Vegan Boricua

Puerto Rican Vegan Shami Kebab Infused with Island Spices and Fresh Ingredients

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Sofrito

Puerto Rican Vegan Shami Kebab: A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. Here, we’re giving the classic Shami Kebab a Puerto Rican vegan twist, infusing it with the island’s iconic spice blends and fresh ingredients.

Ingredients

  • 1 cup cooked chickpeas
  • 1/2 cup cooked black beans (or TVP, which is easily available and affordable in Puerto Rico)
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon Sofrito (see below for recipe)
  • 1 teaspoon Sazón
  • 1 teaspoon Adobo
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh cilantro
  • Salt and black pepper to taste
  • 1 tablespoon breadcrumbs (gluten-free if needed)
  • A splash of vinegar (for balancing flavors)

Sofrito Recipe (Aromatic Base)

For this recipe, you’ll need a small batch of Sofrito. Here’s how to make it:

  • 1/4 bunch culantro (recao leaves)
  • 1/4 bunch cilantro
  • 2 ají dulce peppers (or substitute with cubanelle or bell peppers)
  • 1/2 large onion, chopped
  • 1 clove garlic, peeled
  • 1/2 green bell pepper, chopped

Roughly chop all ingredients and blend in a food processor until smooth. You can add a bit of olive oil if needed.

Instructions

  1. Prepare the Sofrito:

    • Sauté 2 tablespoons of Sofrito in olive oil to “awaken” the flavors. This step is crucial for bringing out the aromatic base of your dish.

  2. Mix the Kebab Ingredients:

    • In a large bowl, combine the cooked chickpeas, black beans (or TVP), chopped onion, bell pepper, garlic, sautéed Sofrito, Sazón, Adobo, salt, and black pepper. Mix well until all the ingredients are fully incorporated.

  3. Add Binding Agents:

    • Add the breadcrumbs and mix until the mixture holds together. If it’s too dry, you can add a little more Sofrito or a splash of water.

  4. Shape the Kebabs:

    • Using your hands, shape the mixture into small patties or kebabs. You should end up with around 8-10 kebabs.

  5. Cook the Kebabs:

    • Heat a non-stick skillet or griddle over medium heat. Add a tablespoon of olive oil and cook the kebabs until they are golden brown and crispy on both sides, about 4-5 minutes per side.

  6. Season and Serve:

    • Once cooked, season with a bit more Sazón if desired and a splash of vinegar to balance the flavors.
    • Serve the kebabs hot with your favorite sides, such as vegan mofongo, arroz con gandules, or a fresh salad.

Cultural Significance and Flavor Profile

Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The use of Sofrito, Sazón, and Adobo in this recipe honors these roots, adding a depth and authenticity that is quintessentially Puerto Rican.

  • Sofrito forms the aromatic base, bringing together the freshness of herbs and the sweetness of peppers.
  • Sazón adds a vibrant, earthy flavor with its annatto and spices.
  • Adobo enhances the dish with its bold, savory notes.

This vegan Shami Kebab is not just a delicious meal; it’s a celebration of Puerto Rico’s rich culinary heritage, adapted to fit a modern, plant-based lifestyle. Enjoy the vibrant flavors and the cultural significance that comes with every bite.

  1. Vegan Boricua Pantry Essentials

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