Mofongo & Vegan Pernil Quiche

A cozy Mofongo and Vegan Pernil Quiche packed with Puerto Rican flavors and perfect for the Holiday gatherings.

Vegan | Gluten-free | Soy-free

As the cooler months begin to roll in Puerto Rico, I always find myself craving recipes that feel warm, rich, and grounding in my traditions. November is the start of that gentle shift when everyone begins looking forward to the holiday gatherings, comforting meals, and flavors that remind us of family. That is exactly where this Mofongo and Vegan Pernil Quiche was born.

This recipe is my playful twist on our traditional mofongo and pernil. Although quiches aren’t really part of our culture, I find that this recipe celebrates the heart of Puerto Rican cooking. It blends the boldness of vegan jackfruit pernil with the soul of mofongo, wrapping those flavors inside a creamy, cashew-based sauce that gives the quiche its structure. It is one of those creations that came together from pure curiosity and a few of my own recipes. In the end, it became a dish that tastes like home while offering something new for the holiday table.

The making of: Mofongo & Vegan Pernil Quiche

To build the base, I start by frying the green plantains until they are golden and tender. Then I mash them with garlic to create a classic mofongo that becomes the crust of the quiche. The texture of the mashed plantains naturally holds everything together. Pressing the mofongo into a pie or tart dish gives the quiche a rustic, homemade feel that stays true to the flavors I grew up with. 

The filling comes from my original vegan pernil recipe, made with jackfruit seasoned with garlic, oregano, sazón, and all the traditional aromatics that make our holiday meals feel special. Instead of using eggs, the quiche is set with a creamy cashew sauce blended with roasted garlic and turmeric for a warm golden tone. Once everything is layered, I top it with soy bacon pieces and fresh green onions on top for texture and brightness. The result is a comforting, savory quiche that celebrates Puerto Rican flavors in a playful and plant-based way, perfect for the holiday season.

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Mofongo & Vegan Pernil Quiche

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Mofongo Crust

• 2 to 3 green plantains, peeled and chopped into 1-inch pieces
• 2 garlic cloves, minced
• 1 tbsp vegan butter
• Salt to taste

Vegan Pernil

• 2 cans young jackfruit in brine, drained and rinsed
• 1 tbsp olive oil
• 6 garlic cloves, minced
• 1 small yellow onion, diced
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 packet sazón (or your homemade version)
• 1 tbsp adobo seasoning
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 cup vegetable broth
• Salt and pepper to taste

Cashew Sauce (Egg-Free Binder)

• 1 cup raw cashews, soaked in hot water for 15 minutes
• 1 cup water (plus more if needed for blending)
• Juice of ½ lemon
• 2 tbsp nutritional yeast
• 1 head of roasted garlic (see instructions below)
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp turmeric (for color)
• Salt and pepper to taste

Toppings

• ¼ cup soy bacon, cooked and minced
• 2 green onions, thinly sliced

Procedure

Roast the Garlic

1. Preheat oven to 400°F.
2. Slice the top off a whole garlic head to expose the cloves.
3. Drizzle lightly with olive oil and wrap in foil.
4. Roast for 35 to 40 minutes until soft and caramelized.
5. Let cool, then squeeze out the garlic paste.

Mofongo Crust

1. Bring a pot of salted water to a boil and add the chopped plantains.
2. Boil for 15 to 20 minutes until tender.
3. Transfer to a large bowl and mash with minced garlic, vegan butter, and salt.
4. Press the mofongo mixture firmly into a greased pie dish, forming an even crust along the bottom and up the sides.
5. Set aside.

Vegan Pernil

1. In a large skillet, heat olive oil over medium.
2. Add onions and garlic and cook until fragrant.
3. Add the jackfruit along with oregano, smoked paprika, sazón, adobo, soy sauce, vinegar, and broth.
4. Break apart the jackfruit with a spoon as it cooks.
5. Simmer for 20 to 25 minutes until tender and deeply seasoned.
6. Taste and adjust salt and pepper.
   

Cashew Sauce

1. Drain the soaked cashews and transfer them to a blender.
2. Add water, lemon juice, nutritional yeast, roasted garlic, garlic powder, onion powder, turmeric, salt, and pepper.
3. Blend until completely smooth and creamy.
4. Adjust thickness with more water only if necessary.
   

Assemble the Quiche

1. Preheat oven to 375°F.
2. Spread the vegan pernil mixture evenly over the mofongo crust.
3. Pour the cashew sauce on top, ensuring it settles into the filling.
4. Sprinkle soy bacon bits over the surface.
5. Bake for 30 to 35 minutes or until the top is set and slightly golden.
6. Remove from the oven and let the quiche rest for 10 minutes.
7. Finish with fresh green onions before slicing.

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