Puerto Rican Vegetarian Recipes
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Arroz con Gandules (Rice and Pigeon Peas)
Description
Arroz con Gandules is a popular Puerto Rican dish that is typically served during the holidays. It's a flavorful rice dish that is made with pigeon peas, sofrito, and spices.Prep Time
20 minutesCook Time
45 minutesIngredients
- 2 cups of long-grain rice
- 1 can of pigeon peas
- 1/2 cup of sofrito
- 1/4 cup of olive oil
- 3 cups of water
- 1 tablespoon of salt
- 1 teaspoon of black pepper
Equipment
- Large pot with lid
- Wooden spoon
Method
- Rinse the rice under cold water until the water runs clear. Drain the rice and set it aside.
- In a large pot, heat the olive oil over medium heat. Add the sofrito and sauté for 2-3 minutes.
- Add the rice to the pot and stir until it is coated with the sofrito. Cook for 1-2 minutes.
- Add the water, pigeon peas, salt, and black pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
- Cook for 30-35 minutes, or until the rice is tender and the water has been absorbed.
- Remove the pot from the heat and let it sit for 5 minutes.
- Fluff the rice with a fork and serve.
Notes
Arroz con Gandules can be served as a side dish or as a main course. It pairs well with roasted vegetables or a salad.Nutrition Info
Calories: 220Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 580mg
Carbohydrates: 36g
Fiber: 3g
Sugar: 1g
Protein: 4g
Recipe Tips
- If you don't have pigeon peas, you can substitute them with black beans or kidney beans.
- If you want a spicier dish, add a chopped jalapeño pepper to the sofrito.
- If the rice is still a bit undercooked after 35 minutes, add a bit more water and continue cooking for a few more minutes.
Mofongo
Description
Mofongo is a traditional Puerto Rican dish that is made with mashed plantains, garlic, and olive oil. It's typically served with a meat or seafood filling, but it can also be made vegetarian.Prep Time
30 minutesCook Time
45 minutesIngredients
- 4 green plantains
- 6 garlic cloves
- 1/4 cup of olive oil
- Salt to taste
Equipment
- Mortar and pestle
- Large skillet
Method
- Peel the plantains and cut them into 1-inch chunks.
- In a large pot, bring salted water to a boil. Add the plantains and cook for 15-20 minutes, or until they are tender.
- Drain the plantains and set them aside to cool.
- In a mortar and pestle, crush the garlic cloves with a pinch of salt until they form a paste-like consistency.
- Add the plantains to the mortar and pestle and mash them with the garlic paste until they form a dough-like consistency.
- Form the plantain mixture into small balls or patties.
- In a large skillet, heat the olive oil over medium-high heat. Add the plantain balls or patties and fry them until they are golden brown on both sides.
- Remove the plantain balls or patties from the skillet and drain them on a paper towel.
- Serve the mofongo with your favorite vegetarian filling, such as sautéed vegetables or black beans.
Notes
Mofongo can be made ahead of time and stored in the refrigerator or freezer. To reheat, simply fry in hot oil until crispy.Nutrition Info
Calories: 220Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 580mg
Carbohydrates: 36g
Fiber: 3g
Sugar: 1g
Protein: 4g
Recipe Tips
- For a healthier version of mofongo, bake the plantains instead of frying them.
- Experiment with different vegetarian fillings, such as roasted vegetables or tofu.
- For a twist on traditional mofongo, add spices such as cumin or paprika to the mashed plantains.
Empanadas
Description
Empanadas are a popular Puerto Rican snack that are typically filled with meat, cheese, or vegetables. These vegetarian empanadas are filled with a tasty combination of sweet potato, black beans, and spices.Prep Time
45 minutesCook Time
25 minutesIngredients
- 2 cups of all-purpose flour
- 1/4 cup of vegetable shortening
- 1/4 cup of cold water
- 1 sweet potato, peeled and diced
- 1 can of black beans, drained and rinsed
- 1/2 cup of chopped onion
- 1/2 cup of chopped red bell pepper
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- Salt and black pepper to taste
- 1 egg, beaten
Equipment
- Bowl
- Fork
- Rolling pin
- Baking sheet
Method
- In a bowl, combine the flour, vegetable shortening, and water. Mix with a fork until a dough forms.
- On a floured surface, roll out the dough to 1/4-inch thickness. Cut the dough into circles using a biscuit cutter or a glass.
- In a separate bowl, combine the sweet potato, black beans, onion, red bell pepper, garlic, cumin, smoked paprika, salt, and black pepper.
- Place a spoonful of the sweet potato and black bean mixture onto each dough circle. Fold the dough over to enclose the filling and crimp the edges with a fork.
- Brush the empanadas with the beaten egg.
- Place the empanadas on a baking sheet and bake at 400°F for 20-25 minutes, or until they are golden brown.
- Remove the empanadas from the oven and let them cool for a few minutes before serving.
Notes
Empanadas can be frozen before baking. To reheat, simply bake in a preheated oven at 400°F for 25-30 minutes.Nutrition Info
Calories: 200Fat: 7g
Saturated Fat: 2g
Cholesterol: 25mg
Sodium: 200mg
Carbohydrates: 28g
Fiber: 4g
Sugar: 2g
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