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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Vegan | Gluten-free | Soy-free

Ropa vieja is one of those dishes that carries history, culture, and comfort in every bite. Traditionally made with shredded beef, it’s a staple of Cuban cuisine, often slow-cooked until tender and full of deep, savory flavor. As a Puerto Rican, I grew up with similar stews and sofrito-based dishes simmering on the stove. These were the kinds of meals that brought everyone to the table and filled the house with the aromas of garlic, peppers, and sazón. This vegan version stays true to that spirit while embracing a plant-based lifestyle.

Puerto Rico and Cuba are often described as de un pájaro, dos alas (two wings of the same bird), and I’ve always loved that expression. It captures how closely our islands are connected in culture, rhythm, and of course, in the kitchen. Our cuisines share common ingredients, cooking techniques, and a love for bold flavors. So, while this isn’t a traditional Puerto Rican recipe, it tastes like home. This Vegan Ropa Vieja is my way of honoring our shared Caribbean roots and showing how a plant-based twist can still deliver all the richness and warmth of the original dish.

The making of: Vegan Ropa Vieja

This recipe starts with jackfruit, which is one of my favorite meat alternatives for Latin dishes. Its stringy texture mimics shredded beef beautifully, especially when seasoned well. I cook it with onions, garlic, bell peppers, and a generous amount of sazón until it starts to brown. Then, I layer in flavor with sofrito, tomato paste, a bit of tomato sauce, and a splash of green olive brine to deepen the taste.

Once the jackfruit is fully tender and seasoned, I stir in roasted red peppers and sliced green olives to give the dish that classic ropa vieja character. I love serving it with fluffy white rice, habichuelas negras, tostones de pana, and a creamy slice of avocado. It’s a plate full of comfort, color, and flavor that celebrates our Caribbean heritage while staying completely plant-based.

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Vegan Ropa Vieja

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 14oz cans of young jackfruit, drained, rinsed and deseeded
• 1-2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp achiote
• 1-2 garlic cloves
• ½  small yellow onion
• 2 tbsp sofrito
• 1 tbsp garlic puree
• 2 tbsp tomato sauce (not pasta sauce!)
• Optional: 1 tsp tomato puree 
• 7oz pimiento morrón, sliced
• 1 tsp of apple cider vinegar, or red wine vinegar
• ⅓ cup vegetable stock
• ¼ - ½ cup green olives, pitted
• Salt and pepper as needed

Procedure

1. Using your hands, shred the jackfruit until it has a string-like texture and no large chunks remain. Make sure to remove any seeds.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the shredded jackfruit, and season with salt, pepper, garlic & onion powder, cumin, smoked paprika, ana achiote. Cook until browned and slightly crispy. Once browned, remove it from the pan and set aside.
3. In the same pan, sauté the onion and garlic until the onion becomes translucent. Add the sofrito, garlic purée, tomato sauce, and tomato paste. Cook over medium-low heat for about 5 minutes, stirring occasionally to let the flavors develop.
4. Return the browned jackfruit to the pan and add the sliced pimientos, olives, apple cider vinegar, and vegetable broth. Reduce the heat to low and let everything simmer for 10-15 minutes. If the mixture starts to dry out, add a bit of water as needed to keep it saucy.
5. Taste and adjust seasoning with salt and pepper, if desired.
6. Serve warm with rice, black beans, tostones, and a slice of avocado. ¡Buen provecho!

Notes

For storage: Store in an air-tight container in the fridge for up to 4 days.

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Vegan | Gluten-free

In Boricua homes, the holiday season is all about celebrating with loved ones around a table filled with sabores criollos. One dish that always stands out is jamón con piña. This classic centerpiece combines sweet and savory notes, with grilled ham glazed in sticky pineapple syrup, topped with caramelized pineapple slices and festive maraschino cherries. It’s the kind of dish that brings warmth to any gathering.

But what if you could capture all the magic of jamón con piña in a vegan version? It’s time for yet another #VeganizedPuertoRican! Smoky, sweet, and every bit as festive as the original, this plant-based twist pays homage to tradition while aligning with a kinder way of eating.

The making of: Vegan Jamón con Piña

This vegan jamón con piña is the perfect addition to your holiday spread, pairing beautifully with Puerto Rican staples like arroz con gandules or pasteles. It’s a celebration of tradition, love, and the joy of sharing delicious food with the people who matter most.

To reimagine jamón con piña, I turned to the only available one-piece vegan smoked ham available in Puerto Rico; this is the brand that I use, but if you live somewhere else with more options feel free to explore. This product works so well because it’s compact, has an accurate texture, is pre-seasoned, and doesn’t fall apart while grilling it. 

The other ingredients that you’ll need is canned pineapple rings and maraschino cherries for a pop of color. Everything is tied together with a glossy pineapple syrup glaze made from pineapple juice, brown sugar, and a touch of warm cloves, completing the festive and classic look of this beloved dish.

Whether you’re vegan, transitioning to plant-based eating, or simply curious about trying something new, this recipe invites you to savor the holidays in a way that’s as compassionate as it is flavorful.

¡Feliz Navidad y buen provecho!  

Notes:

• As I mentioned above, options for a whole vegan smoked ham are limited to 1 in Puerto Rico, so unfortunately there’s no soy-free version for this recipe. 
• If you can’t find the ham, you can also use smoked tofu or any other vegan meat alternative that offers the texture and savoriness of ham.

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Vegan Jamón con Piña

Rating: 5.0/5

( 1 voted )

Serves: 2-8 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 200g vegan smoked ham (enough to make roughly 6-8 ⅛ inch slices)
• 6-8 slices of canned pineapple rings
• ¼ cup pineapple juice (from the canned pineapple)
• ⅛ -¼ cup brown sugar
• Handful of cloves
• 6-8 maraschino cherries
• Optional: vegan butter or sprayable olive oil

Procedure

1. Start by slicing your soy-based smoked ham into approximately ⅛-inch slices, aiming for about 8 slices. If you'd like to make more, feel free to adjust, but keep in mind you’ll also need enough pineapple slices to pair with them. Since this ham is already seasoned, I’m skipping that extra prep—but if you’re using a different brand, you might want to marinate or season it to your taste.
2. Next, separate the pineapple slices from their juice if using canned, and set the slices aside for grilling. Reserve the juice to make the glaze. 
3. To prepare the syrup, combine the pineapple juice and brown sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens slightly into a rich glaze.
4. Heat a grill pan or regular skillet over medium-high heat, and melt a little vegan butter. Grill the pineapple slices until they’re golden and caramelized on both sides. Remove the pineapple and set aside. 
5. In the same pan, grill the ham slices on medium heat until golden and slightly crisp on both sides, aiming for those grill marks.
6. Once the ham slices are ready, lower the heat and place a grilled pineapple slice on top of each ham slice. Garnish each with a maraschino cherry in the center of the pineapple ring. 
7. Finally, pour the prepared syrup over the ham and pineapple, allowing everything to caramelize for about 1–2 minutes.
8. Serve warm alongside your favorite Puerto Rican holiday dishes—I’ll be enjoying mine with arroz con gandules, pasteles, and a fresh slice of avocado. ¡Buen provecho y felices fiestas! ENJOY!

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Which of my Veganized Puerto Rican recipes will you be trying this year? Let me know in the comments—I’d love to hear your stories and ideas!

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Vegan | Gluten-free | Soy-free

Welcome to another segment of #VeganizedPuertoRican with my version of a Vegan Puerto Rican Tres Leches Cake!

In the world of desserts, some classics stand the test of time, and one of those is the Tres Leches Cake. Originating from México, this decadent treat has won the hearts of Latin America and around the globe with its moist cake soaked in a luxurious blend of three milks. Today, we’re exploring the vegan version of this beloved dessert with a classic Boricua twist!

This dessert that cannot be missed in important celebrations such as Thanksgiving, Christmas dinner, or even birthdays is an occasion as special as its preparation. Let’s go through the step-by-step!

The making of: Vegan Tres Leches Cake

Every great dessert begins with a solid foundation; my Vegan Tres Leches Cake is no exception! So what makes the Puerto Rican version of Tres Leches Cake different from the rest? COCONUT! Just like everything else that we create a Boricua version of, coconut is the star of the show, which is honestly perfect to veganize, because every substitute needed for this recipe is coconut-derived. The base of the cake is a moist and flavorful vanilla-olive oil cake that not only complements the richness of the three milks but also adds a unique depth of flavor. The use of olive oil keeps the cake moist while also imparting a subtle fruity note, enhancing the overall taste experience.

To make this recipe, first, you’ll make the cake by whisking together all-purpose flour, brown sugar, olive oil, apple sauce, cinnamon, baking soda, baking powder, almond extract, and vanilla extract. Then pour the cake mixture into a greased baking pan (not a spring pan!), and bake until golden and the center is cooked. When the cake is ready, remove from the oven and allow to cool down to room temperature. 

While that’s happening, mix coconut milk, condensed coconut milk, and oat milk in a bowl. Essentially, you could choose any plant-based milk you like, but make sure that one is vegan condensed milk for added flavor. Now that the cake has cooled down, poke multiple holes throughout the entire top layer of the cake, making sure to pierce all the way to the bottom. Then pour in the 3 milk mixture, until the top of the cake is slightly covered, and allow to chill in the fridge for about an hour or more if possible. Best if overnight! At first, it may look like “too much milk” but the cake will absorb it after a few hours. 

Once the milks have been properly absorbed, it’s time to decorate. Cover the top layer of the cake with vegan whipped cream, cinnamon, and a berry of your choice, usually strawberries or raspberries. Now, the whipped cream that you choose is VITAL. Most vegan whipped creams out there don’t really do the whipped-thing, you know? So for this recipe, I went with Cocowhip which kept its shape really well, even 5 days later. 

And voila! You now have the best Vegan Tres Leches Cake with my classic Puerto Rican twist! Get ready to indulge in the magic of flavors that will transport you to the vibrant streets of San Juan. Enjoy!

Notes:

• For a gluten-free version of this cake, substitute all-purpose flour with chickpea flour or a gluten-free flour mix. 
• Make ahead? This cake is the perfect cake to make 1-2 days ahead of time; in fact, it’s actually better the longer it sits!
• Leftovers? This recipe will keep in the fridge covered for up to 5 days. 
• For whipped cream, I recommend using a thick vegan whipped cream that doesn’t lose its shape as soon as it changes temperature. I chose Cocowhip.

Pin Print

Vegan Tres Leches Cake

Rating: 5.0/5

( 3 voted )

Serves: 12 Prep Time: 30 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake:

• ¾  cup olive oil
• ½  cup unsweetened apple sauce
• 1 cup unsweetened plant-based milk
• 1 tsp apple cider vinegar
• ½ tsp pure vanilla extract
• ½ tsp pure almond extract
• 1 ½  cup brown sugar (or any granulated sugar)
• 2 cups all-purpose flour (chickpea flour for gluten-free)
• 1 ½  tsp baking powder
• ½  tsp baking soda
• 1 tsp salt
• Optional: a dash of cinnamon

Milk Bath:

• ½ cup condensed coconut milk (or condensed oat milk)
• ½ cup full-fat unsweetened coconut milk
• ½ cup any other unsweetened plant-based milk, I chose oat

Other ingredients:

• 9oz Cocowhip
• Cinnamon, to taste
• Raspberries or strawberries

Procedure

1. Preheat the oven to 350 F. Grease the bottom of an 8” x 6” baking pan with at least a 3-inch depth with vegan butter. Note: don’t use a spring pan, as the cake is meant to stay in the container that it’s baked.
2. In a mixing bowl whisk together olive oil, apple sauce, non-dairy milk, apple cider vinegar, almond & vanilla extract, and brown sugar until the mixture is thick and consistent. 
3. In a separate bowl, combine flour, baking powder, baking soda, salt, and a dash of cinnamon.
4. Gently fold the dry ingredients into the wet, whisking until the dry ingredients are evenly hydrated and the batter is thick and smooth.
5. Pour cake into the prepared baking pan and bake for 50-70 minutes, or until a toothpick inserted in the middle comes out clean. When done, remove from oven and let cool to room temperature. 
6. While that’s happening, mix coconut milk, condensed coconut milk, and oat milk in a bowl. 
7. Now that the cake has cooled down, poke multiple holes throughout the entire top layer of the cake, making sure to pierce all the way to the bottom. Then pour in the 3 milk mixture, until the top of the cake is slightly covered, and allow to chill in the fridge for about an hour or more if possible. Best if overnight! 
8. Once the milks have been properly absorbed, it’s time to decorate. Cover the top layer of the cake with vegan whipped cream, cinnamon, and a berry of your choice, usually strawberries or raspberries. Refrigerate until ready to eat.
9. Serve chilled, and ENJOY!

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Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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Vegan | Soy-free

This holiday season, elevate your Thanksgiving or festive gathering with a culinary masterpiece that marries the rich tradition of Puerto Rican cuisine with the goodness of plant-based ingredients. This year’s show-stopping recipe is the Vegan Picadillo Wellington, a deliciously unique spin on the classic Wellington, featuring a stuffing of vegan ground beef and fried sweet plantains. Get ready to impress your guests with a dish that satisfies the taste buds and embodies the spirit of togetherness.

The making of: Vegan Picadillo Wellington and White Pepper Gravy

This Vegan Picadillo Wellington is a celebration of diverse flavors, proving that plant-based options can be just as satisfying and flavorful while staying true to your culture. 

To make this, you will need 3 main ingredients: vegan-friendly puff pastry, vegan ground beef, and sweet plantain. First, you’ll cook the sweet plantains; you can either fry them or bake them, but I rather have them fried. Then prepare the picadillo by cooking the vegan ground beef along with bell peppers, onions, and garlic, seasoned with sofrito, adobo, and achiote. Once the beef is ready, add the sweet plantain pieces; allow this mixture to cool down before moving to the next step. Now, this next step largely depends on the type of puff pastry that you get. If it comes folded, you just need to unfold it and slightly roll it out into a thin rectangle. If you get one that’s more compressed, you’ll need to roll it out more until it’s about ⅛  inch thick. 

Once you have your puff pastry rolled out, it’s time to assemble. Place the vegan picadillo right in the center of the pastry sheet. Using your hands, shape the picadillo mixture into a solid long log leaving a few inches on each side. To close, pick up one side, wrap it over the picadillo, and repeat on the other side; gently press to close the side edge. Seal off the top and bottom edges by simply folding them underneath the log. If the pastry doesn’t seal easily, just lightly brush a little non-dairy milk in that area and seal.

To decorate, use a sharp knife to gently make diagonal slits across the whole top of the loaf about; here you can get as creative as you like. Then brush the top and sides with non-dairy milk or melted vegan butter; this will give the Wellington it’s classic glossy look. Now all you have to do is bake until golden brown. While the Wellington is baking, prepare the white gravy using non-dairy milk, vegan bouillon, garlic, herbs, black pepper, and cornstarch. Cook and stir until you reach the desired consistency. 

When done, allow the Wellington to cool down for about 10-20 minutes before gently cutting with a sharp knife. Serve with the white gravy and ENJOY! Share this delightful creation with your loved ones during Thanksgiving or any holiday gathering!

Notes:

• For gluten-free, you’ll need a gluten-free and vegan puff pastry. You can usually find one or the other, which is why I didn’t classify this recipe as gluten-free friendly. 
• Some brands of store-bought puff pastry are naturally vegan, but be sure to check the ingredients to confirm there is no lard or dairy butter.
• Make ahead: Prepare the unbaked Wellington ahead of time and wrap it well with clingwrap, then place it in the refrigerator for up to a day.
• For thicker gravy, add an extra tablespoon of cornstarch to the mix. For thinner gravy, subtract a tablespoon.
• Gravy leftover: Keep the white pepper gravy in an air-tight container in the fridge for up to 7 days. Or freeze it in a sealed freezer bag and store it for up to 3 months.
• Leftover Wellington will keep in the fridge for 3-4 days. If serving for a holiday, I recommend baking it right before serving for best results.

Pin Print

Vegan Picadillo Wellington and White Pepper Gravy

Rating: 5.0/5

( 1 voted )

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Picadillo:

• 1 sweet yellow plantain, diced into cubes
• Frying oil
• 3 tbsp olive oil
• 2-4 cloves of garlic, minced
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• ¼ cup sofrito
• 13oz plant-based ground beef
• ½  cup vegetable stock (or water with 1 stock cube)
• 1 ½ tsp sazón
• 1-2 recao/culantro leaves, minced
• 2 tsp oregano
• Salt & pepper, to taste
• Optional: 5 pimiento-stuffed green olives, cut in fourths

Wellington:

• 1 sheet vegan puff pastry, thawed if frozen (about 10x13)
• Non-dairy unsweetened milk or melted vegan butter to brush on top of the Wellington

White Pepper Gravy:

• Olive oil
• 2 garlic cloves, minced
• 2 cups non-dairy unsweetened milk
• 1 cube vegan bouillon, or about 1 ½ tbsp of veggie better than bouillon paste (enough bouillon for 2 cups liquid)
• 1-2 rosemary sprigs
• 1-2 thyme sprigs
• Black pepper to taste, you can do as much or as little as you like
• 2 tbsp nutritional yeast 
• 3 tablespoons cornstarch

Procedure

Vegan Picadillo Stuffing:

1. First, prepare the sweet plantains. Peel and cut one sweet plantain into small cubes. Then briefly fry them until golden brown. Remove plantains from oil, place on a paper towel-lined plate to drain, and set aside. 
2. To a medium-sized pan, add olive oil, minced garlic, onions, peppers, and sofrito; cook over medium heat until soft and fragrant. 
3. Next add the plant-based ground beef along with the vegetable stock, sazón, oregano, and recao/culantro. Break the plant-based ground beef apart with a spatula and mix well together. Lower heat and cook for 10 minutes covered. 
4. Then add the fried sweet plantains, along with green olives (which are completely optional). Stir well and cook for another 10 minutes covered or until fully cooked. Adjust seasonings if needed.
5. When done, remove the picadillo from the heat and allow it to cool down completely before moving to the next step.

Assembling the Wellington:

1. Preheat the oven to the temperature stated in the puff pastry box.
2. On a lightly floured parchment paper, unfold and roll out the puff pastry until it’s about ⅛  inch thick rectangle. 
3. Place the cooled-down vegan picadillo right in the center of the pastry sheet. Using your hands, shape the picadillo mixture into a solid long log leaving a few inches (about 3-4) on each side and 1 inch on the top and bottom respectively. 
4. To close, pick up one side, wrap it over the picadillo, and repeat on the other side; gently press to close the side edge. 
5. Seal off the top and bottom edges by simply folding them underneath the log. If the pastry doesn't seal easily, just lightly brush a little non-dairy milk in that area and seal.
6. To decorate, use a sharp knife to gently make diagonal slits across the whole top of the loaf about; here you can get as creative as you like with the designs, just make sure to not perforate the puff pastry. 
7. Then brush the top and sides with non-dairy milk or melted vegan butter; this will give the Wellington its classic glossy look. 
8. Now all you have to do is bake until golden brown following the puff pastry package instructions. While the Wellington is baking, prepare the white gravy. 

White Pepper Gravy:

1. To a pan or pot, add a drizzle of olive oil, and minced garlic. Cook in low-med heat until garlic is soft, but not brown or burned. 
2. Then add 1 ½ cup of the non-dairy milk, vegan bouillon, black pepper, rosemary, and thyme sprigs. Bring to a boil, and quickly lower to a simmer. After about 8 minutes, remove the rosemary and thyme.
3. In a bowl, whisk together the remaining ½ cup of milk and cornstarch until smooth with no clumps.
4. Stir in the cornstarch mixture and whisk for about 1-2 minutes until thickened.
5. When ready, remove from heat, and serve on top of a Wellington piece. ENJOY!

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Vegan | Gluten-free | Soy-free

If you’ve ever traveled along la carretera Num. 1 in Caguas, you’ve most likely tried these famous “roadside” tacos. Traditionally prepared with chicken and mashed potatoes, I decided to go out on a limb and add them to my #VeganizedPuertoRican series.

Tacos are undoubtedly a global sensation, with each culture adding its unique twist to this beloved street food. In Puerto Rico, an unexpected yet utterly delightful variation has been created with mashed potato and shredded chicken or pork tacos. Slight problem… they don’t really have an official name! So I’m going with Tacos Boricuas-Criollos, also known as taquitos moteleros, tacos del Mariachi, and tacos de Ramonita’s. 

With no record of their origin, I like to believe that they come from my hometown, Caguas, since there’s a large concentration of restaurants that offer them in la carretera #1. Their unconventional combination brings together the comforting flavors of mashed potatoes with the savory component of shredded chicken/pork, creating a Puerto Rican roadside staple that has captured the hearts and taste buds of locals and visitors alike.

This flavorful twist on the traditional taco, has been part of my childhood (in Caguas) and later my early adult years (in Cayey). Ever since going vegan, I’ve been dying veganize the recipe and I finally nailed it! 

The making of: Vegan Tacos Boricuas-Criollos

Rooted in Puerto Rican culinary tradition, these tacos represent a fusion of flavors that pays homage to the island’s diverse food culture. And our street food scene definitely reflects that!

Now, to make these tacos, you’re going to need young jackfruit as a substitute for chicken and some russet potatoes as your main ingredients. The first step is to prepare the shredded “chicken”. You can do this by adding olive oil, shredded and deseeded jackfruit, garlic, sofrito, all-purpose seasoning, cumin, achiote, and a little water, to a pan. Cook for about 5-8 minutes until everything is combined.

Next, prepare the mashed potatoes with boiled potatoes, plant-based milk, all-purpose seasoning, vegan butter, and nutritional yeast. Mash it all together until it’s soft and no big pieces are left. 

To assemble, place a 6” flour tortilla in the center of a paper towel, spread a spoonful of mashed potato in the center, and place the cooked jackfruit on top. To close, fold the bottom edge up and both sides to the center. And use the paper towel to keep it from unraveling. 

The result will be a harmonious blend of textures and flavors that is a must-try for anyone. Not only is the recipe super easy to make, it also comes together in under 25 minutes. And that’s it! You now have the recipe to prepare this classic dish from la carretera #1 de Puerto Rico at home. Serve with a little bit of tabasco, and enjoy! ¡Buen provecho!

Notes:

• To make this recipe gluten-free, simply swap out the flour tortilla for a corn tortilla.
• Any type of potato should work with this recipe.
• You can find the sofrito recipe here.

Pin Print

Vegan Tacos Boricuas-Criollos

Rating: 5.0/5

( 1 voted )

Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Shredded "chicken":

• 10oz jackfruit, shredded and deseeded
• olive oil
• 1 tbsp sofrito
• 1 tbsp ground garlic
• 1 tsp ground cumin
• all-purpose seasoning, to taste
• 1 tsp achiote
• 1 tbsp water

Mashed potatoes:

• 2 potatoes, peeled, boiled, and chopped into chunks.
• 2 tbsp unsweetened plant-based  milk (+more if needed)
• 1 tbsp vegan butter
• optional: 1 tbsp nutritional yeast
• all-purpose seasoning, to taste

Other ingredients:

• 3-6 6" flour tortillas

Procedure

1. First, to a pan add olive oil, shredded jackfruit, minced garlic, sofrito, all-purpose seasoning, cumin, achiote, and a splash of water. Cook for about 5-8 minutes until everything is combined.
2. Next, prepare the mashed potatoes with boiled potatoes, plant-based milk, all-purpose seasoning, butter, and nutritional yeast. Mash until it is the consistency is soft and no large chunks are left.
3. To assemble the tacos, place a 6" flour tortilla in the center of a paper towel (double). Then spread a spoonful of mashed potato in the center and place the cooked jackfruit on top.
4. To close, fold the edge of the tortilla from bottom to top and both sides to the center. Use the paper towel to keep it from unraveling.
5. Serve with a hot sauce like tabasco on the side, and ENJOY!

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Vegan | Soy-free

When I tell you that I’ve been dying to make this recipe, I really mean it. As soon as Beyond released their steak, I’ve been fingers-crossing every day that it would eventually make its way to Puerto Rico. Finally, I got my hands on it and knew exactly what I wanted to do: Mofongo with Vegan Steak and Mushroom Sauce.

In the Caribbean, plantains are a kitchen staple, and Puerto Rico’s main plantain dish is the mouthwatering mofongo. It goes well on its own with a little bit of caldo de vegetales, or with a variety of proteins and sauces. And which sides would go better with it than some vegan steak and a classic mushroom sauce? A dish that is so delicious that you can now enjoy it at home because, quite literally, no restaurant has this on their menu. Let’s get started! 

The making of: Mofongo with Vegan Steak & Mushroom Sauce

Mofongo is one of the Puerto Rican delicacies made from fried green plantains (not ripe-yellow), to which crushed garlic and bits of pork rinds are added. For this vegan version, we’ll skip the pork rinds (obvs!). Once fried, it’s mashed in a pilón, or wooden mortar, to form a half dome shape, that’s whole to be topped later or hollow to be stuffed. I’m a simple girl, so my favorite mofongo is often the one that comes on its own with veggie broth, but for the blog, I really couldn’t pass up the opportunity to bring one of my favorite past dishes to my #VeganizedPuertoRican series.

This recipe has 3 parts: the mofongo, the vegan steak, and the sauce. All of which can feel a little laborious or daunting at first, but once you get the mushroom sauce out of the way, everything else comes together easily. My recommendation is to follow the order of this recipe: first sauce, then steak, and lastly mofongo. Why? Because mofongo has to be eaten immediately after cooking it, otherwise 15-20 minutes later you’ll have a cold and hard mofongo with no way of salvaging it.

To make the mushroom sauce, saute onion, garlic, and mushrooms in red wine. Season with vegan Worcestershire sauce, then add coconut milk thickened with cornstarch. Then make the steak by browning whole cloves of garlic along with rosemary and thyme sprigs in vegan butter. Add Beyond Steak pieces and cook according to instructions. Finally, fry plantain rounds until golden brown; add to a wooden mortar and pestle along with garlic cloves, vegan butter, salt, pepper, and garlic paste if desired. Mash everything together until no whole pieces of plantains remain.

When ready, serve the mofongo in the middle of a plate, top with the steak, and follow with the sauce. ENJOY!

Mofongo Variations:

• Mofongo de Pana (Breadfruit Mofongo)
• Mofongo de Yuca (Cassava Mofongo)
• Mofongo de Malanga y Yautía (Taro and Eddoe Mofongo)
• Bifongo made with both green and ripe-yellow plantains
• Trifongo made with yuca, green plantain, and ripe-yellow plantain

Notes:

• This recipe is NOT sponsored (I truly wish!).
• For the steak, I’m using the Beyond Steak, but I believe that seitan steak would work as well.
• Leftovers? The sauce will keep in the fridge for up to 4 days, as well as the steak. Unfortunately, the mofongo can’t be stored and reheated later.
• To replicate the crunchy chicharrón texture, you could use cooked seitan bacon cut into small pieces.
• If you don’t have a wooden pilón/mortar and pestle, you could also use a bowl, a potato masher and later shape it with your hands. You could also use a marble mortar and pestle.

Pin Print

Mofongo with Vegan Steak & Mushroom Sauce

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 20 Minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Mushroom Sauce:

• 3 tbsp vegan butter
• 2 garlic cloves, minced
• ½ yellow onion, diced
• 8 ounces portobello mushrooms, thinly sliced
• ¼ cup red wine or red cooking wine
• ½ cup vegetable broth
• ¾ cup unsweetened coconut milk
• 2 tsp cornstarch
• 1 tsp Dijon mustard
• 1 tsp vegan Worcestershire sauce
• Salt & pepper, to taste
• Optional: handful of fresh thyme

Vegan Steak:

• 2-4 cloves of garlic, whole
• 1 rosemary sprig
• 1 thyme sprig
• 1 10oz bag of Beyond Steak

Mofongo:

• 4 large green plantains
• 2-4 garlic cloves
• 1 tbsp of butter
• Salt and pepper, to taste
• Optional: parsley flakes
• Oil for frying

Procedure

Mushroom Sauce:

1. Melt butter in a skillet over medium-high heat. Add minced garlic and diced onions, and saute until soft.
2. Stir in the mushrooms and season lightly with salt and pepper to draw their moisture out for about 5-6 minutes.
3. Stir in wine, vegetable broth, Dijon mustard, and vegan Worcestershire sauce. Bring to a boil, then quickly reduce to a simmer and cook for 5-8 minutes until liquid is reduced.
4. Whisk coconut milk and cornstarch until completely dissolved, then add it to the mushrooms. Stir periodically until the sauce becomes thick and creamy.
5. Taste and adjust seasoning if needed. When done, remove from heat and set aside. 

Vegan Steak:

1. Heat up the vegan butter in a pan to medium heat, and add whole cloves of garlic, along with the rosemary and thyme sprigs. Once the butter is bubbly reduce heat, to allow to garlic to cook through for about 10 minutes; turning the sprigs occasionally. 
2. When the garlic becomes soft and golden, remove the herbs and add the Beyond Steak pieces. Add Beyond Steak pieces and cook according to instructions; add more butter if needed. 
3. When done, remove from heat and set aside. 

Mofongo:

1. Peel the plantains, cut them into 1 1/2-inch thick slices, soak them in salted water for 15 minutes, drain, and dry them before adding them to the hot pan with oil. This recipe calculates 2 plantains per mofongo, so I recommend frying the slices pertaining to each mofongo separately. 
2. Fry for about 12 minutes over medium-low heat or until light golden brown. Be sure to turn them halfway through frying, don't brown them too much so that they are easy to mash. You can check for doneness by poking them with a fork.
3. While you’re waiting for the plantains to cook, add 2 cloves of garlic to the wooden pilón/mortar, and mash with a pestle until cloves are disintegrated. Then add butter, salt, pepper, and parsley.
4. When ready, remove the plantains from the oil, place them in the wooden pilón/mortar, and mash with pestle until no whole pieces of plantains are left. Adjust seasoning and butter if needed and mash until fully compacted into a half-dome shape. 
5. Carefully remove the mofongo by flipping the wooden pilón/mortar over a plate. Use the pestle to create a small indentation in the middle for the steak and mushrooms to sit.
6. Repeat steps 2-5 for the second mofongo.
7. Serve immediately after mashing, top with hot with the steak and mushroom sauce. ENJOY!

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Vegan | Gluten-free | Soy-free

Happy Holidays everyone! Everyone knows the best part of Thanksgiving is the leftovers, and it just so happens that layering those leftovers into loaded fries is a great way to guarantee minimal food waste. 

The season for lots of food and loads of leftovers is upon us! Every year on Thanksgiving we have so many leftovers that crowd the fridge we end up eating the same thing for 3 days straight. At first, it can be exciting, but it can quickly become boring. Somehow they always end up as a sandwich. Anyone else? 

So this year, I thought I’d try something different! Vegan Thanksgiving Leftover Loaded Fries with three of my favorite recipes combined into one.

The making of: Vegan Thanksgiving Leftover Loaded Fries

This is a pretty easygoing recipe; all toppings are optional and substitutable. So here’s how I assemble it. 

There are many Thanksgiving leftovers and loaded fries recipes, each one with its own touch, but nothing like this one. Seriously, where else are you going to find fries loaded with Jackfruit “Pernil”, Vegan Picadillo, and Then top the fries with Jackfruit “Pernil” and Vegan Picadillo, followed by a generous drizzle of the Vegan Cheese Sauce? An irresistible combination that you will not be able to resist, and easy too!

To make Vegan Thanksgiving Leftover Loaded Fries, after you gathered all your leftover vegan meats, first, you’ll need to prepare the fries. You can choose to make them homemade or use frozen ones. After frying them to crisp perfection, layer them on a parchment-lined baking tray. Top them with Jackfruit “Pernil”, Vegan Picadillo, and a generous drizzle of cashew-based Vegan Cheese Sauce. Alternatively, you can use vegan shredded cheese for this recipe.

After adding your toppings, bake the loaded fries to 350F for about 20 minutes, or until the cheese is melty and the “meat” is heated through When they’re done baking, remove them from the oven and add even more toppings! I choose to add vegan sour cream, guacamole, and green onions, but here are some other ideas:

Toppings option:

• Vegan Gravy
• Jalapeños
• Pico de gallo
• Grilled onions
• Vegan Mayo-Ketchup
• Vegan plain greek yogurt
• Seitan bacon
• Sauteed mushrooms

And that’s it! This recipe will help you prepare an excellent appetizer or meal that works great to share with friends and family. I hope you continue to enjoy your long weekend! 

Let me know in the comments below what’s your favorite way to use thanksgiving leftovers.

Notes:

• All recipes mentioned above can be found on my blog. 
• Alternatively to regular potato fries, you could use sweet potato fries. You can also bake them or air-fry them instead of frying them in oil, but keep in mind that cooking time may vary.
• Feel free to switch out any of the toppings.

Pin Print

Vegan Thanksgiving Leftover Loaded Fries

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20M 20M Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (32oz) bag of frozen fries (seasoned or plain)
• Frying oil
• 1 cup of Vegan “Pernil”
• 1 cup of Vegan Picadillo
• ½ cup of Vegan Cheese Sauce (+ more if desired)
• Toppings: guacamole, vegan sour cream and green onions

Procedure

1. Prepare the Jackfruit “Pernil” using this recipe. 
2. Prepare the Vegan Picadillo using this recipe.
3. Prepare the Vegan Cheese Sauce using this recipe.
4. Preheat oven to 350F, a line a baking tray with parchment paper. 
5. After you gathered all your leftover vegan meats, you’ll need to prepare the fries. Choose between homemade or frozen ones. After frying them to crisp perfection, layer them on the parchment-lined baking tray. 
6. Then top the fries with Jackfruit “Pernil” and Vegan Picadillo, followed by a generous drizzle of the Vegan Cheese Sauce. Alternatively, you can use vegan shredded cheese for this recipe.
7. Bake the loaded fries to 350F for about 20 minutes, or until the cheese is melty and the “meat” is heated through. 
8. When they’re done baking, remove them from the oven and add even more toppings like vegan sour cream, guacamole, and green onions. ENJOY!

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Vegan Pumpkin Flan, is an autumn twist to the Puerto Rican classic that it’s just as creamy and delicious as the traditional version.

Vegan | Gluten-free | Soy-free

Dis’ the season for #VeganizedPuertoRican recipes! After years of shying away from veganizing flan, I finally did it! I decided to try my hand at the pumpkin version, and I’m excited to share that it came out extremely well. 

If you’re not familiar with flan, it is a beautiful custard dessert that’s silky, creamy, and delicious. It’s also often called cremé caramel, and you can find it in so many cuisines across the world (basically everywhere Spain colonized lol). As always, through the years each country has come up with its own unique versions of flan, and Puerto Rico is one of them. Here you’ll find flan in every shape and flavor; my favorites are pumpkin and coconut. 

In true Puerto Rican fashion, a tasty Boricua meal can’t end without a delicious flan #IYKYK. And now that we’re walking into the season where we prepare the most typical dishes, ending with a delicious vegan pumpkin flan is a must, perfect for the season!

Before we get into the recipe, I want to give a huge thanks to this blog post sponsor Freshmart [… es para todos], the largest local health food market in Puerto Rico that carries vegan and organic products. They sent over a PR box with some of the ingredients used in this recipe.

The making of: Vegan Pumpkin Flan

Flan is a delicious dessert that is part of Puerto Rican cuisine. Almost everyone falls in love with just one spoonful. The original vanilla flan recipe is very flexible as it allows us to change the flavors and adapt this dessert according to the season. So today I would like to share with you my Vegan Pumpkin Flan recipe to celebrate autumn and Thanksgiving. 

As you may have guessed, traditional flan is not vegan at all, as the custard is made exclusively out of eggs. However, veganizing it has proven to be easy, and even easier to make than the traditional recipe. To do this, I switched out the eggs for a combination of cornstarch and agar powder to get the perfect luscious custard. This not only cuts the processing time in half but also yields a dessert that’s truly for everyone. 

To make Vegan Pumpkin Flan first, you’ll need two cans of full-fat coconut milk separated. Pour one of the cans into a mixing bowl, then add the cornstarch and the agar powder. Whisk together until all clumps are dissolved and set aside. Next, let’s prepare the caramel! Pick the pan (or pans) that you’d be using for the flan; it can be a large one (9-inch) or a few single-serving size ones (ramekins). To a saucepan add brown sugar, water, and a sprinkle of salt. Melt until it’s bubbly and golden. Carefully (it’s really hot), pour the caramel into the pan, or if using individual containers like ramekins, pour a couple of tablespoons into each; and set aside.

Then to a large saucepan or pot, add the other can of coconut milk and the brown sugar, and heat over medium heat to melt away the sugar granules. Next, whisk in the pumpkin puree along with vanilla, cinnamon, and pumpkin spice. Once it’s all mixed, add in the coconut milk that has the cornstarch and agar powder. Cook uncovered for about 8-10 minutes to activate the agar powder; adjust sweetness if desired.

When done, remove from heat and pour into the prepared pan (or pans). Allow to cool down completely before covering with clingfilm, and place it into the fridge for at least 6 hours to set. To serve, place the pan (or pans) in hot water for 3-5 minutes (sometimes longer) to let the caramel at the bottom melt. Then carefully turn the flan out onto a plate and serve with your desired toppings.

Notes:

• Pans: This recipe makes enough for about 8 ramekins or one 9-inch round pan.
• Make sure to use agar powder, not flakes.
• The agar powder in this recipe is very important, this will give the flan the traditional texture. However, if you don’t have access to agar powder, you can do ⅓ cup of cornstarch instead. Keep in mind the texture will be more of a tembleque than flan.
• To make this recipe refined sugar-free use coconut sugar instead.

Pin Print

Vegan Pumpkin Flan

Rating: 4.3/5

( 4 voted )

Serves: 8-10 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Caramel:

• 1 cup brown sugar (sub. for coconut sugar)
• ½  cup water
• Optional: sprinkle of salt

Flan:

• 2 cans (800 ml) of full-fat coconut milk
• 550g pumpkin pure
• ⅓ cup brown sugar (sub. for coconut sugar)
• 1 tsp agar powder 
• 1 tbsp cornstarch
• 1 tsp vanilla
• Dash of cinnamon
• 1 tsp pumpkin spice

Procedure

1. First, you’ll need two cans of full-fat coconut milk separated. Pour one of the cans into a mixing bowl, then add the cornstarch and the agar powder. Whisk together until all clumps are dissolved and set aside. 
2. Next, let’s prepare the caramel! Pick the pan (or pans) that you’d be using for the flan; it can be a large one (9-inch) or a few single-serving size ones (ramekins). To a saucepan add brown sugar, water, and a sprinkle of salt. Melt until it’s bubbly and golden. 
3. Carefully (it’s really hot), pour the caramel into the pan, or if using individual containers like ramekins, pour a couple of tablespoons into each; and set aside.
4. Then to a large saucepan or pot, add the other can of coconut milk and the brown sugar, and heat over medium heat to melt away the sugar granules. 
5. Next, whisk in the pumpkin puree along with vanilla, cinnamon, and pumpkin spice. 
6. Once it’s all mixed, add in the coconut milk that has the cornstarch and agar powder. 
7. Cook uncovered for about 8-10 minutes to activate the agar powder; adjust sweetness if desired.
8. When done, remove from heat and pour into the prepared pan (or pans). Allow to cool down completely before covering with clingfilm, and place it into the fridge for at least 6 hours to set. 
9. To serve, place pan (or pans) in hot water for 3-5 minutes (sometimes longer) to let the caramel melt. Then carefully turn the flan out onto a plate and serve with your desired toppings. ENJOY!

Notes

Before we get into the recipe, I want to give a huge thanks to this blog post sponsor Freshmart [... es para todos], the largest local health food market in Puerto Rico that carries vegan and organic products. They sent over a PR box with some of the ingredients used in this recipe.

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Vegan | Gluten-free | Soy-free

It’s been a long time since the last #VeganizedPuertoRican! Today I will be sharing with you Vegan Picadillo Boricua, a quick and easy meal that comes together with minimal ingredients. It’s one of those dishes that can be customized to your liking, and everyone has their own way of making it. That’s certainly the case in my household; you’ll see that my mom’s recipe has a very special ingredient, that in my opinion, really elevates the dish. I might be biased tho;)

This recipe can be used as a main dish with a side of white rice or as a filling/stuffing for alcapurrias, pastelillos, tostones cups, or a wellington, enjoy it, as it is super simple to make. It’s truly pure Boricua comfort food!

The making of: Vegan Picadillo Boricua

Puerto Rican Picadillo is very easy to veganize. Traditionally, this dish is a blend of ground meat, peppers, onions, potatoes, olives, sofrito, and spices simmered in a savory vegetable broth. As you can see, the only ingredient that needs to be switched is ground beef for plant-based ground beef. 

On the other hand, as I mentioned above, my mom’s recipe deviates from the traditional Puerto Rican Picadillo with one of the most Boricua ingredients ever, amarillos/sweet plantains. Yes, we’re ditching the potatoes for yellow sweet plantains to give this dish a sweet & savory touch. 

To make Vegan Picadillo Boricua, first, you’ll need to prepare the sweet plantains. Peel and cut one sweet plantain into cubes. Then you’ll need to briefly fry them until golden brown. Once the plantains are done, you can start preparing the rest of the dish. 

To a medium-sized pan, add olive oil, minced garlic, onions, peppers, and sofrito; cook over medium heat until soft and fragrant. Next add the plant-based ground beef along with the vegetable stock, sazón, oregano, and recao/culantro. Break the soy ground apart with a spatula and mix well together. Lower heat and cook for 10 minutes covered. Then add the fried sweet plantains, and optionally green olives (we prefer to not). Stir well and cook for another 10 minutes covered or until fully cooked.

Now it’s time to serve! This Vegan Picadillo Boricua is super versatile and can be used as a side and filling/stuffing in a number of dishes. For an easy weeknight dinner, serve it topped with vegan shredded cheese as a side to white rice, along with tostones and avocado slices. However, you can use it to stuff pastelillos, alcapurrias, green plantain or breadfruit cups, and even a wellington!

Notes:

• For this recipe I’m using Gardein’s soy ground beef, however, there are plenty of soy-free vegan options out there like Quorn and Beyond.
• Homemade sofrito is always better than the store-bought one. Make your own sofrito with this bomb-ass recipe.
• If you don’t like or have sweet plantains, you can substitute it for potatoes (cubed small). To cook it that way, you can either fry the potatoes beforehand or add the potatoes at the same time that you add the vegan ground beef.

Pin Print

Vegan Picadillo Boricua

Rating: 5.0/5

( 2 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 sweet yellow plantain
• Frying oil
• 3 tbsp olive oil
• 2-4 cloves of garlic, minced
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• ¼ cup sofrito
• 13oz plant-based ground beef
• ½  cup vegetable stock (or water with 1 stock cube)
• 1 ½ tsp sazón
• 1-2 recao/culantro leaves, minced
• 2 tsp oregano
• Salt & pepper, to taste
• Optional: 5 pimiento-stuffed green olives, cut in fourths

Procedure

1. First, prepare the sweet plantains. Peel and cut one sweet plantain into small cubes. Then briefly fry them until golden brown. Remove plantains from oil, place on a paper towel-lined plate to drain, and set aside. 
2. To a medium-sized pan, add olive oil, minced garlic, onions, peppers, and sofrito; cook over medium heat until soft and fragrant. 
3. Next add the plant-based ground beef along with the vegetable stock, sazón, oregano, and recao/culantro. Break the plant-based ground beef apart with a spatula and mix well together. Lower heat and cook for 10 minutes covered. 
4. Then add the fried sweet plantains, along with green olives (which are completely optional). Stir well and cook for another 10 minutes covered or until fully cooked. Adjust seasonings if needed.
5. When ready, serve it as a side to white rice, along with tostones and avocado slices. ENJOY!

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All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

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