Category: Vegan Puerto Rican Recipes

Puerto Rican Vegan Baked “Cod” – A Flavorful Twist on a Classic

When it comes to combining vibrant flavors and cultural richness, Puerto Rican cuisine stands out, and what better way to experience this than with a vegan version of a classic baked cod dish? Here, we’ll transform this seafood favorite into a plant-based delight that’s both delicious and authentic.

The Cultural Significance

Puerto Rican cuisine is a beautiful blend of Spanish, African, and indigenous Taino influences. The use of sofrito, a flavorful mix of spices, herbs, peppers, onions, garlic, and tomatoes, is a staple in many Puerto Rican dishes. This recipe not only honors these traditions but also makes them accessible to everyone, regardless of dietary preferences.

The Recipe

Ingredients

• 1 lb TVP (Textured Vegetable Protein), Tofu, or Tempeh: These alternatives mimic the texture of fish perfectly. TVP is particularly great as it’s easily available in Puerto Rico and very affordable.
• 1 cup green pepper (capsicum/bell pepper), finely diced
• 1 cup red onion, finely diced
• 1 cup fresh tomatoes (or cherry tomatoes), diced
• 2 tbsp sofrito (or make your own with garlic, onions, bell peppers, and cilantro)
• 1 tbsp olive oil
• 30g kalamata olives, chopped small
• 1 sprig fresh basil, chopped (approx 1 tbsp)
• Salt and pepper to taste
• 1 tsp adobo seasoning (optional, for an extra Puerto Rican touch)
• 1 tbsp fresh lime or lemon juice
• 1 tsp apple cider vinegar or white vinegar (optional, for balancing flavors)

Instructions

1. Prepare the Sofrito Mixture:

   • In a small saucepan, heat the olive oil over medium heat. Add the diced green pepper and red onion and cook until softened, about 10 minutes.
   • Add the diced tomatoes, sofrito, olives, and basil. Cook for an additional 5 minutes, until the tomatoes have broken down slightly and any watery juice has evaporated. Season with salt, pepper, and a pinch of adobo seasoning if using.

2. Prepare the TVP, Tofu, or Tempeh:

   • If using TVP, rehydrate it according to package instructions. For tofu or tempeh, cut it into “fish-like” fillets.
   • Sprinkle both sides of the TVP, tofu, or tempeh with salt, pepper, and a bit of adobo seasoning.

3. Assemble and Bake:

   • Preheat your oven to 200C/390F (fan).
   • Place the TVP, tofu, or tempeh fillets on a lined baking tray, drizzling with a little olive oil to ensure all edges are covered.
   • Top each fillet with the sofrito mixture, making sure it’s evenly spread.
   • Squeeze a bit of fresh lime or lemon juice over the top and add a splash of apple cider vinegar or white vinegar if desired for that extra zing.

4. Bake:

   • Bake in the preheated oven for about 15-20 minutes or until the TVP is golden brown, tofu is crispy on the outside, or tempeh is well-cooked.

Tips and Variations

• TVP: This is an excellent option because it’s readily available in Puerto Rico and absorbs flavors beautifully. It’s also very affordable.
• Tofu or Tempeh: These alternatives work wonderfully too. For a crisper exterior, you can lightly coat them with a mixture of flour, garlic powder, and a bit of paprika before baking.
• Vinegar: Adding a splash of vinegar helps balance the flavors and provides health benefits like aiding digestion.

Enjoy Your Puerto Rican Vegan “Cod”

This dish is not only a delicious tribute to Puerto Rican cuisine but also a testament to how easily traditional recipes can be adapted to plant-based diets. The sofrito mixture brings a depth of flavor that complements the TVP, tofu, or tempeh perfectly, creating a meal that’s both satisfying and culturally rich.

So go ahead, indulge in this vibrant and flavorful Puerto Rican vegan baked “cod,” and let the aromas and tastes transport you to the heart of this beautiful Caribbean island. ¡Buen provecho

Puerto Rican Vegan Slow Cooker Stew: A Flavorful Twist on a Classic

As the temperatures drop and the days get cozier, there’s nothing quite like a hearty, slow-cooked stew to warm your heart and belly. Today, we’re bringing you a delicious Puerto Rican vegan twist on the traditional slow cooker stew, infused with the vibrant flavors and rich cultural heritage of the island.

The Cultural Significance

Puerto Rican cuisine is a beautiful blend of Spanish, African, and indigenous Taino influences, resulting in dishes that are both comforting and explosively flavorful. Our vegan version of the slow cooker stew honors these traditions while making it accessible to everyone, regardless of their dietary preferences.

Ingredients

To give our stew that authentic Puerto Rican flavor, we’ll be using a combination of aromatic spices, fresh ingredients, and some clever meat alternatives.

For the Stew:

• 1 cup Textured Vegetable Protein (TVP) – easily available in Puerto Rico and very affordable
  • Alternatively, you can use extra-firm tofu or tempeh, cut into small pieces
• 1 can fire-roasted corn, drained
• 1 can black beans, drained
• 1 cup sofrito (see below for homemade sofrito recipe)
• 2 cups vegetable broth
• 1 cup diced tomatoes
• 2 tsp adobo seasoning
• 1 tsp sazón seasoning
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2-3 potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• Fresh cilantro for garnish

Homemade Sofrito Recipe:

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tomato, chopped

Instructions

Making the Sofrito:

1. Blend the Ingredients: In a food processor or blender, pulse the onion, garlic, bell pepper, cilantro, and tomato until it resembles a chunky salsa.
2. Cook the Sofrito: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sofrito mixture and cook, stirring frequently, until fragrant and slightly caramelized (about 6-8 minutes).

Preparing the Stew:

1. Prepare the TVP: If using TVP, rehydrate it according to the package instructions. If using tofu or tempeh, cut it into small pieces and set aside.
2. Brown the TVP (Optional): In the same skillet used for the sofrito, add a little more oil if necessary, and brown the TVP or tofu/tempeh pieces until they are lightly golden. This step adds depth but can be skipped if you’re in a hurry.
3. Add to Slow Cooker: Place the browned TVP (or tofu/tempeh), fire-roasted corn, black beans, cooked sofrito, vegetable broth, diced tomatoes, adobo seasoning, sazón seasoning, cumin, smoked paprika, salt, and pepper into your slow cooker.
4. Add Vegetables: Include the cubed potatoes and sliced carrots in the slow cooker.
5. Cook: Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours, until the vegetables are tender and the flavors are well combined.

Serving Suggestions

This Puerto Rican vegan stew is versatile and can be enjoyed in several ways:

• Over Rice: Serve it over a bed of fluffy rice, either white or brown, for a hearty meal.
• In Tacos: Use it as a filling for tacos or burritos.
• With Bread: Enjoy it with some crusty bread or crackers.
• As a Salad Topping: Add it on top of a fresh salad for a protein-packed meal.

Storage and Freezing

Once the stew has cooled, transfer it to an airtight container and store it in the refrigerator for up to 5 days. For longer storage, freeze it in an airtight container and thaw it in the refrigerator the day before you plan to serve it. Reheat it over the stove or in the microwave.

Conclusion

This Puerto Rican vegan slow cooker stew is more than just a meal; it’s a celebration of culture and flavor. With its rich sofrito, aromatic spices, and hearty ingredients, it’s the perfect dish to warm up your home and your heart. So go ahead, take a trip to Puerto Rico through your taste buds, and enjoy this deliciously vegan twist on a classic

Puerto Rican Vegan Bolognese: A Flavorful Twist on a Classic

When you think of Bolognese sauce, you might envision a rich, meaty Italian dish, but what if we infused it with the vibrant flavors and spirit of Puerto Rico? Let’s create a Puerto Rican Vegan Bolognese that combines the best of both worlds, making it a perfect dish for anyone looking to spice up their pasta game.

The Cultural Significance

Puerto Rican cuisine is known for its bold flavors and hearty dishes, often blending Spanish, African, and indigenous Taino influences. By incorporating traditional Puerto Rican spices and ingredients into a classic Bolognese sauce, we’re not only creating a delicious meal but also celebrating the rich cultural heritage of this beautiful island.

Ingredients

To give our Bolognese a Puerto Rican twist, we’ll use some local favorites along with some versatile vegan meat alternatives.

• 2 tablespoons olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 8 ounces mushrooms (such as portobello or cremini), chopped (or use TVP, Tofu, or Tempeh as alternatives)
• 3 tablespoons sofrito (a Puerto Rican blend of garlic, onions, bell peppers, and cilantro)
• 1 teaspoon sazon seasoning
• 1⁄2 teaspoon adobo
• 1 teaspoon ground cumin
• 1⁄2 teaspoon smoked paprika
• 1 can (28 oz) crushed tomatoes
• 1⁄2 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 bay leaf
• 2 green Spanish olives, sliced
• 1 teaspoon vegan Worcestershire sauce (or Mushroom Ketchup)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Step 1: Prepare the Soffritto

Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for about 10 minutes until they’re soft and fragrant. This step is crucial as it lays the foundation for the rich flavors of your sauce.

Step 2: Add Aromatics and Spices

Add the minced garlic and cook for another minute, stirring constantly to prevent burning. Next, add the sofrito, sazon seasoning, adobo, cumin, and smoked paprika. Let these spices simmer for a couple of minutes until they’re fragrant and well combined.

Step 3: Introduce the Mushrooms (or Meat Alternatives)

Add the chopped mushrooms (or your chosen meat alternative like TVP, Tofu, or Tempeh) to the pan. Cook until they’re browned and release their moisture, about 5-7 minutes.

Step 4: Build the Sauce

Stir in the crushed and diced tomatoes, tomato paste, bay leaf, sliced green olives, and vegan Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, stirring occasionally. This slow cooking will help all the flavors meld together beautifully.

Step 5: Season and Serve

Season the sauce with salt and pepper to taste. Serve your Puerto Rican Vegan Bolognese over your favorite pasta, garnished with fresh cilantro.

Tips and Variations

• Use TVP, Tofu, or Tempeh: For a heartier texture, you can use textured vegetable protein (TVP), crumbled tofu, or sliced tempeh as great substitutes for ground meat.
• Add Some Heat: If you like a little spice, add some red pepper flakes to give your sauce an extra kick.
• Serve with rice or yuca: For a more traditional Puerto Rican meal, serve the Bolognese over cooked rice or boiled yuca.

Conclusion

This Puerto Rican Vegan Bolognese is more than just a pasta sauce; it’s a celebration of flavors and cultures. With its rich, bold taste and versatile ingredients, it’s a dish that will quickly become a favorite in your household. So go ahead, get creative, and bring a piece of Puerto Rico to your kitchen

Puerto Rican Vegan Baked “Chicken” Drumsticks: A Flavorful Twist on a Classic

When you think of Puerto Rican cuisine, you might imagine vibrant flavors, rich histories, and a blend of cultural influences. While traditional Puerto Rican dishes often feature meat, it’s entirely possible to create a delicious and authentic vegan version that captures the essence of this beautiful cuisine.

In this recipe, we’ll transform baked “chicken” drumsticks into a Puerto Rican vegan delight, using plant-based ingredients that will make your taste buds dance.

Why Puerto Rican Cuisine is Special

Puerto Rican cuisine, known as “cocina criolla,” is a unique blend of Spanish, African, Taíno, and American influences. The island’s original inhabitants, the Taíno people, used ingredients like corn, tropical fruits, and seafood. Later, Spanish and African influences added beef, pork, rice, and okra to the mix. This rich cultural heritage is reflected in every dish, making Puerto Rican food a true celebration of flavors[3].

The Magic of Vegan “Chicken”

For our vegan “chicken” drumsticks, we’ll use extra-firm tofu or tempeh, which can be marinated and seasoned just like traditional chicken. Here’s how you can do it:

Ingredients

• 1 block of extra-firm tofu or tempeh, cut into drumstick-like pieces
• 1 teaspoon of garlic powder
• 1 teaspoon of dried oregano
• 1⁄2 teaspoon of salt
• 1⁄2 teaspoon of ground black pepper
• 1 packet of Sazon seasoning (make sure it’s vegan)
• 2 tablespoons of sofrito (see below for sofrito recipe)
• 2 tablespoons of olive oil
• 1 tablespoon of lime juice
• Optional: 1 teaspoon of smoked paprika for a smoky flavor

Sofrito Recipe (Optional but Highly Recommended)

Sofrito is the heart of many Puerto Rican dishes. Here’s a quick vegan version:

• 1⁄2 cup of finely chopped onions
• 1⁄4 cup of finely chopped bell peppers
• 1⁄4 cup of finely chopped garlic
• 1⁄4 cup of chopped fresh cilantro
• 1 tablespoon of olive oil

Combine all the ingredients in a blender or food processor and blend until you get a smooth paste.

Instructions

1. Prepare the Tofu or Tempeh:

   • Press and drain the tofu or tempeh. Cut it into drumstick-like pieces.

2. Marinate the “Chicken”:

   • In a large bowl, combine the tofu or tempeh pieces, garlic powder, dried oregano, salt, ground black pepper, Sazon seasoning, sofrito, olive oil, and lime juice. Mix well to ensure the “chicken” is fully coated.
   • If using smoked paprika, add it now for an extra layer of flavor.
   • Let it marinate for at least 2 hours or overnight.

3. Bake the “Chicken”:

   • Preheat your oven to 350 degrees Fahrenheit.
   • Arrange the marinated tofu or tempeh pieces on a baking tray lined with parchment paper.
   • Bake for 30 minutes, then flip the pieces over and bake for another 20 minutes.
   • Increase the oven temperature to 400 degrees Fahrenheit and bake for the final 5-10 minutes to get a nice golden brown.

4. Serve and Enjoy:

   • Remove from the oven and let it cool for a few minutes.
   • Serve hot with your favorite sides, such as rice, beans, or roasted vegetables.

What to Pair With Your Vegan “Chicken”

This dish is incredibly versatile and can be paired with a variety of sides to enhance the Puerto Rican flavors. Here are some ideas:

• Arroz con Gandules (Rice with Pigeon Peas): A classic Puerto Rican side dish that pairs perfectly with the spicy, herby flavors of the “chicken.”
• Mofongo: While traditional mofongo is made with pork cracklings, you can easily make a vegan version using roasted garlic and olive oil.
• Roasted Vegetables: Roasted plantains, sweet potatoes, or yuca can complement the dish beautifully.

Conclusion

Transforming traditional baked chicken drumsticks into a vegan Puerto Rican delight is not only possible but also incredibly delicious. This recipe captures the vibrant flavors and cultural significance of Puerto Rican cuisine, making it a perfect addition to any vegan meal.

So, dive into this flavorful world and enjoy the rich heritage of Puerto Rican cooking, vegan style

Puerto Rican Vegan Dumplings: A Fusion of Flavors and Culture

When you think of Puerto Rican cuisine, you might imagine hearty stews like sancocho, crispy fritters like alcapurrias, and the aromatic blend of sofrito. But what if you could blend these vibrant flavors with the comfort of dumplings? Here’s a recipe that brings together the best of Puerto Rican cuisine and the simplicity of vegan dumplings.

The Cultural Significance

In Puerto Rico, food is more than just a meal; it’s a celebration of heritage and community. Traditional dishes like sancocho and mofongo are staples at family gatherings and festivals. By giving dumplings a Puerto Rican vegan twist, we’re not only creating a delicious meal but also honoring the rich culinary traditions of the island.

Ingredients

For the Dumplings

• Vegetable Filling:

  • 1 cup cooked and mashed yuca
  • 1 cup sautéed mushrooms
  • 1 cup finely chopped cabbage
  • 1 cup grated carrots
  • 2 cloves garlic, minced
  • 1” cube ginger, minced
  • 2 tablespoons sofrito (see below for recipe)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • Salt and pepper to taste

• Sofrito:

  • 1 cup chopped fresh cilantro (recao)
  • 1 cup chopped fresh garlic
  • 1 cup chopped fresh onion
  • 1/2 cup chopped bell pepper
  • 2 tablespoons olive oil

• Dumpling Wrappers:

  • 34 vegan dumpling wrappers

For the Dipping Sauce

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 teaspoon achiote oil or olive oil
• 1” cube ginger, minced
• 2 cloves garlic, minced
• 8 drops hot chili sesame oil (optional)
• Kosher salt and fresh cracked pepper

Instructions

Prepare the Sofrito

1. Blend the Aromatics:
   • In a blender or food processor, combine cilantro, garlic, onion, and bell pepper. Blend until you get a smooth, aromatic paste.
   • Heat the olive oil in a small pan over medium heat and sauté the sofrito for about 3 minutes until fragrant.

Prepare the Filling

1. Sauté the Vegetables:
   • In a large pan, heat a couple of tablespoons of olive oil over medium heat. Add the mushrooms, cabbage, carrots, garlic, and ginger. Cook until the vegetables are tender and lightly caramelized.
   • Add the mashed yuca, sofrito, cumin, smoked paprika (if using), salt, and pepper. Mix well.

Assemble the Dumplings

1. Wet the Wrapper:
   • Wet the entire edge of a dumpling wrapper with water.
   • Place about a tablespoon of the vegetable filling in the center of the wrapper.
   • Fold the wrapper in half to form a half-moon shape. Press the edges together to seal the dumpling.

Cook the Dumplings

1. Pan-Fry and Steam:
   • Heat 3 tablespoons of olive oil in a large sauté pan over medium heat.
   • Add 7-8 dumplings to the pan (depending on the size of your pan).
   • Cook for 2 minutes or until the bottom of the dumplings is golden brown.
   • Add 1/4 cup of water, cover the pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
   • Remove the lid and cook for another minute to crisp the bottom of the dumplings.

Prepare the Dipping Sauce

1. Mix the Flavors:
   • In a bowl, combine soy sauce, rice vinegar, achiote oil or olive oil, ginger, garlic, and hot chili sesame oil (if using). Season with salt and pepper.

Serving

• Serve the dumplings hot with the dipping sauce.
• Garnish with chopped cilantro, sliced green onion, and sesame seeds.
• Enjoy with a side of white rice, avocado, or tostones for a complete Puerto Rican-inspired meal.

The Magic of Flavor

These Puerto Rican vegan dumplings are a delightful fusion of island flavors and comfort food. The sofrito adds a depth of aroma that is quintessentially Puerto Rican, while the yuca and vegetables provide a hearty and satisfying filling. Whether you’re celebrating a special occasion or just looking for a new twist on a favorite dish, these dumplings are sure to please.

So go ahead, take a bite, and let the vibrant flavors of Puerto Rico transport you to a place where food is love, and every meal is a celebration. ¡Buen provecho