Enjoy two veganized versions of the Puerto Rican classic, Vegan Mollejas en Escabeche. Whether you make this with TVP Chunks or Portobello Mushrooms, you’re bound to enjoy this #VeganizedPuertoRican.
Vegan | Gluten-free | Soy-free
Puerto Rican Christmas is celebrated by eating lots of delicious food, and by drinking coquito or pitorro. A typical Puerto Rican Holiday Spread always includes either mollejas (gizzards) and/or guineitos (green bananas) en escabeche. When something is cooked en escabeche, it means that it has been marinated and cooked in vinegar.
This is usually the part where I would explain what mollejas/gizzards are, but I’ve decided to spare you the gory details. I knew there was a reason why I never ate the mollejas en escabeche and always went with the guineitos instead.
However, the other day my mom was experimenting around with the TVP chunks, and both her and my boyfriend said that it tasted very similar to mollejas en escabeche. So, after playing around with the recipe, we got another #VeganizedPuertoRican: Vegan Mollejas en Escabeche. But, we didn’t get just one version, we made two different versions; one made with TVP chunks, and a second version made with baby portobello, for those who are soy-free.
How to:
TVP Version: First, you have to rehydrate the TVP Chunks. This can be done by soaking them in hot vegetable broth for about 5-10 minutes; you’ll notice that they’ll grow a bit in size. (basically the same process used to make the vegan popcorn chick’n). Once tender, strain and set aside. Add onions, garlic, peppers, and bay leaves to a pot and sautee in olive oil, and season to taste with salt & peppercorns. When the veggies have softened up, add rehydrated TVP Chunks & vinegar. Cook for about 10-15 minutes or until most of the vinegar has evaporated.
Mushroom Version: Cut the baby portobello mushrooms into thick slices. Add mushrooms, onions, garlic, peppers, and bay leaves to a pot and sautee in olive oil, and season to taste with salt & peppercorns. When the veggies have softened up, add vinegar. Cook for about 10-15 minutes or until most of the vinegar has evaporated.
As you can see the mushroom version is a bit simpler, however, is essentially the same process, and they’re both equally as incredible! Serve them (cold or at room temperature) as an appetizer or as a side to accompany the rice with pigeon peas, pasta salad, vegan pasteles, and vegan pernil.
Notes:
- Usually, this recipe is prepared in advance, and let to rest in the fridge overnight. This will allow the flavors to mend even more.
- Another variation of this recipe includes guineitos, where you add sliced green bananas to the cook along with the mollejitas.
- This recipe has as an optional ingredient liquid aminos. If you choose to add it, be mindful of the salt that you add afterward.
- Alternatively to portobello, you can use any mushroom you desire as long as they can be cut into thick pieces.
Recipe: Vegan Mollejas en Escabeche (two ways)
Ingredients
For the “mollejas”:
- 1 ½ cup TVP chunks or 1 lb baby portobello mushrooms
- 1 cup vegetable broth
Other ingredients:
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- Optional: 1 cup sliced stuffed olives
- 3-5 cloves of garlic, minced
- 4 bay laurel leaves
- ¼ cup of olive oil
- ¾ cup white vinegar
- 2 tablespoons black peppercorns
- Salt to taste
- Optional: 1-2 tbsp liquid aminos
Procedure
TVP Version:
- First, rehydrate the TVP Chunks by soaking them in hot well-seasoned vegetable broth for about 5-10 minutes; you’ll notice that they’ll grow a bit in size.
- Once tender, strain and set aside.
- To a pot, add onions, garlic, peppers, and bay leaves, and sautee in olive oil to med-low heat. Season lightly with salt & peppercorns.
- When the veggies have softened up, add rehydrated TVP Chunks & vinegar. For color, add liquid aminos.
- Cook for about 10-15 minutes or until most of the vinegar has evaporated.
- Store in fridge overnight, then serve and ENJOY!
Mushroom Version:
- Wash & cut the mushrooms into thick slices.
- Add mushrooms, onions, garlic, peppers, and bay leaves to a pot and sautee in olive oil. Season lightly with salt & peppercorns.
- When the veggies have softened up, add vinegar and for color, liquid aminos.
- Cook for about 10-15 minutes or until most of the vinegar has evaporated.
- Store in fridge overnight, then serve and ENJOY!
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