Here's a plant-based Puerto Rican Pasteles recipe —easy, flavorful, and vegan with all the sazón and abuela-approved vibes. 🌿 Vegan Puerto Rican Pasteles Total Time: 3–4 hours (including prep + wrapping time) Prep: 2–3 hours Cook: 1 hour Serves: Makes about 20 pasteles Pasteles are that girl during the holidays in Puerto Rican households. Think of them as the Caribbean cousin of tamales—but wrapped in banana leaves, filled with savory goodness, and seasoned to perfection. This vegan version is just as rich and flavorful, without the pork. Yes, mami, you can keep your culture and your compassion! 🛒 Ingredients For the masa (dough): 4 green bananas (guineos verdes), peeled 2 green plantains , peeled 1 yautía (malanga or taro root), peeled ½ small calabaza (Caribbean pumpkin), peeled ¼ cup achiote oil   1 tsp salt 1 tbsp vegan butter or neutral oil For the filling: 2 tbsp achiote oil ½ cup sofrito (homemade or store-bought) 1 s...

Let’s veganize this Puerto Rican classic: Sopa de Salchichón – but make it plant-based and still slap like the OG . 🍲✨ 🌱 Vegan Sopa de Salchichón (Puerto Rican “Sausage” Soup) Total Time: 45 min | Prep: 15 min | Cook: 30 min | Serves: 4–6 When the weather drops (or the vibes call for comfort), this soup hits different . Traditionally made with salchichón (cured sausage), we’re flipping the script with a smoky, savory plant-based sausage that still brings all that Puerto Rican flavor. Think cozy, chunky, and totally satisfying—perfect for dipping pan sobao or serving with a side of rice. 🛒 Ingredients 2 tbsp olive oil ½ medium yellow onion , diced ½ green bell pepper , chopped 2 cloves garlic , minced 2 tbsp sofrito 2 vegan sausages (smoky or spicy style – try Field Roast, Tofurky, or your fave brand), sliced into rounds 1 tsp sazón (homemade or MSG-free) 1 tsp adobo seasoning 1 tsp dried oregano 1 bay leaf 1 medium potato , peeled ...

  Here's a cozy, hearty Plant-Based Puerto Rican Sancocho that brings ALL the warm, stew-like vibes without a drop of meat. This one's thick, chunky, and flavorful—just like abuela would’ve made it… but vegan 💚 🍲 Vegan Puerto Rican Sancocho (Hearty Root Vegetable Stew) Total Time: 1 hr 15 min | Prep: 20 min | Cook: 55 min | Serves: 6–8 If there’s one dish that screams comfort food for Puerto Ricans, it’s sancocho. Traditionally made with a mix of meats and root veggies, this plant-based version keeps all the sabor and nostalgia—minus the animal products. It’s rich, earthy, and perfect with a side of white rice or crusty bread. And yes, you’ll want seconds (or thirds). 💁🏽‍♀️ 🛒 Ingredients For the base: 2 tbsp achiote oil (or neutral oil) 1 medium yellow onion , chopped 1 green bell pepper , chopped 4 cloves garlic , minced 2 tbsp sofrito 1 tsp ground cumin 1 tsp dried oregano 1½ tsp adobo seasoning 1 tsp sazón (homemade or no-MSG ...

 Yesss! Let’s head over to the Caribbean’s next-door kitchen and bring you a Plant-Based Jamaican Coco Bread recipe that’s soft, buttery (without the butter 😉), and perfect for stuffing with veggie patties or eating warm straight from the oven. 🥥 Vegan Jamaican Coco Bread Total Time: 2 hr 15 min | Prep: 20 min (plus 1 hr 30 min rising) | Bake: 15–18 min | Makes: 8 fluffy breads This soft, slightly sweet bread is a Jamaican classic! It’s not made with actual coconut meat , but with coconut milk—hence “Coco” bread. Traditionally, it's brushed with butter and folded for that signature layered look. We’re keeping it fully plant-based and just as irresistible. 🛒 Ingredients 3½ cups all-purpose flour (plus extra for kneading) 2¼ tsp active dry yeast (1 packet) 2 tbsp cane sugar 1 tsp salt ¾ cup warm coconut milk (not canned, use boxed or dilute canned 1:1 with water) ¼ cup warm water 3 tbsp melted vegan butter (or coconut oil) Extra melted vegan...

  Let’s bring the heat with a Plant-Based Jamaican “Beef” Patty recipe that delivers all the flaky crust, bold spices, and savory filling—without the beef. These patties are perfect on their own or tucked inside a warm vegan Coco Bread . 🌶️ Vegan Jamaican “Beef” Patties Total Time: 1 hr 30 min | Prep: 45 min | Bake: 25–30 min | Makes: 8 patties I grew up in Brooklyn, N.Y., not far from a huge and vibrant Carribean cummunity. One thing I miss most since moving out West is the delicious Jamaican dishes I came to love. My absolute fav had to be the "Beef  Patty". These golden hand pies are a Jamaican street food staple. We’re keeping that flaky, turmeric-tinted crust and spicy, savory filling—just using plant-based swaps that still hit just right . Pair with coco bread for the ultimate island-style lunch or snack. 🛒 Crust Ingredients 2½ cups all-purpose flour 1 tsp turmeric powder (for that golden color) ½ tsp sea salt 1 tsp sugar ¾ cup cold vegan ...

Let’s bring that Puerto Rican staple to the plant-based table with this flavorful, filling, and funky-fresh take: Vegan Mofongo stuffed with Garlicky Mushrooms . This one’s giving “comfort food with sass”—and yes, it’s blog-ready in your signature format! 🍄 Vegan Mofongo Stuffed with Garlicky Mushrooms Total Time: 40 mins | Prep: 15 mins | Cook: 25 mins | Serves: 4 Mofongo is that one dish that hits every single time—salty, garlicky mashed green plantains fried to golden perfection. Traditionally, it’s packed with pork, but sis… we’re keeping the flavor and ditching the meat. This version gets stuffed with garlicky sautéed mushrooms for a savory, umami-filled upgrade. Serve it up with a side salad or some stewed beans and you’re good to go. 🛒 Ingredients: For the mofongo: 4 green plantains , peeled and sliced into 1-inch chunks Neutral oil ( avocado or vegetable) for frying 4–6 garlic cloves, minced 3 tbsp olive oil Salt , to taste Optional: ½ cup vege...

Let’s get into Alcapurrias —the Puerto Rican street food queen. Crispy on the outside, savory on the inside, and in this version? 100% vegan, 100% still fire. Here's our Vegan Alcapurrias recipe—easy to follow, rooted in culture, and made for the busy home cook. 🌱 Vegan Alcapurrias (Puerto Rican Stuffed Root Veggie Fritters) Total Time: 1 hr | Prep: 30 mins | Cook: 25–30 mins | Serves: 6–8 fritters Alcapurrias are those golden fritters you grab from the roadside in Puerto Rico—usually stuffed with seasoned ground beef or crab. But we’re flipping the script with a flavorful, plant-based picadillo tucked inside a crispy dough made from yautía and green banana. It’s crunchy, savory, and SO worth the effort. This one’s for when you’re feelin’ yourself in the kitchen. 🛒 Ingredients: For the dough (masa): 2 cups grated yautía (malanga or taro root) 1 green banana , peeled and grated 1 tbsp annatto oil (or make it yourself... our annatto recipe ) ½ tsp salt ...

Here’s a quick and easy homemade Achiote (Annatto) Oil recipe that’s perfect for adding that signature Puerto Rican color and subtle earthy flavor to your dishes—without any artificial dyes. Let’s make it en casa 🌱✨ 🧡 Homemade Achiote (Annatto) Oil Total Time: 10 min | Prep: 2 min | Cook: 8 min | Yields: ~½ cup 🛒 Ingredients ½ cup neutral oil (like avocado , grapeseed, or vegetable) 2 tablespoons annatto seeds (achiote) 👩🏽‍🍳 Instructions Heat it low and slow: In a small saucepan, add the oil and annatto seeds. Infuse: Warm over low heat for 5–8 minutes. Stir occasionally, but don’t let the oil smoke —we’re infusing, not frying! Strain & cool: Once the oil turns a deep orange-red hue, remove from heat. Strain out the seeds using a fine mesh strainer or cheesecloth. Store: Let cool and pour into a clean glass jar or bottle. Store in a cool, dark place for up to a month. 🧠 Mom Tips 🧴 Make a double batch and keep some on hand—this oi...

Here's our vegan recipe for Puerto Rican Pastelillos (also known as empanadillas ). We're keeping it crispy, savory, and 100% plant-powered—just how mami would've wanted it (but make it vegan 💁🏽‍♀️). 🌱 Vegan Puerto Rican Pastelillos (Empanadillas) Total Time: 40 min | Prep: 20 min | Cook: 20 min | Serves: 6-8 pastelillos Sometimes you just want that crispy, golden outside and that savory, juicy filling that tastes like home—without the meat. These pastelillos are my go-to when I need a taste of the island that my kids will actually eat without asking, “Is this tofu again?” 😂 Perfect for parties, weeknight dinner, or batch-prepping for the freezer! 🛒 Ingredients For the dough (optional if using store-bought empanada discs ): 2¼ cups all-purpose flour 1 tsp salt ½ cup cold vegan butter or shortening ½ cup cold water (plus more as needed) Shortcut: Use 10 frozen empanada discs (Goya makes some that are accidentally vegan—just check the lab...

Let’s keep it simple, classic, and so flavorful with this Yuca con Mojo + Side Salad combo—your vegan side dish dream team. It's perfect for weeknights, cookouts, or anytime you want that tangy, garlicky comfort that just feels right . 🧄 Yuca con Mojo + Crisp Side Salad Total Time: 30 mins | Prep: 10 mins | Cook: 20 mins | Serves: 4–6 Yuca con mojo is that low-key, high-flavor side dish that doesn’t get enough love. It’s buttery, garlicky, and full of that “I’ve been cooking all day” energy—even though it’s wildly easy. Pair it with a quick, crunchy side salad and boom—you’ve got yourself a vibrant, plant-based plate that hits every time. 🛒 Ingredients: For the yuca: 2 lbs yuca (cassava), fresh or frozen Salt , to taste 1 tbsp olive oil (for boiling water) For the mojo sauce: 4 cloves garlic , minced or grated ⅓ cup olive oil 1 small onion , thinly sliced ¼ cup fresh lime or lemon juice (or mix both!) ½ tsp salt ½ tsp oregano Pinc...

Here's a flavorful Homemade Vegan Adobo recipe—free of MSG and artificial additives—perfect for seasoning anything from tofu to roasted veggies, rice, beans, or your Puerto Rican faves. 🌿 Homemade Vegan Adobo No MSG • No Preservatives • All the Sazón 🛒 Ingredients: 2 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried oregano (preferably Dominican or Mexican) 1 tbsp ground turmeric (for color) 1½ tsp ground black pepper 1 tbsp ground cumin 1 tbsp smoked paprika or sweet paprika 2 tsp sea salt (adjust to your taste) 👩🏽‍🍳 Instructions: Combine all the ingredients in a bowl. Mix until well blended. Store in an airtight jar in a cool, dry place—good for 6 months! 🧠 Mom Tips: 💥 Want a citrusy punch? Add 1 tsp lemon zest or dry lemon peel. 🥄 Use 1–2 tsp per pound of tofu, jackfruit, mushrooms, or veggies. 🌽 Great for sprinkling on fries, corn, or popcorn for that island kick! 🥣 Why I Love It: I grew up watching my Gra...

 Let’s make that homemade vegan sazón — con sabor, sin chemicals. This DIY blend skips the MSG, skips the food coloring, but keeps all the punchy, savory flavor we love in Puerto Rican cooking. 🌿 Homemade Vegan Sazón (No MSG, No Artificial Coloring) Total Time: 5 mins | Yields: ~6 tablespoons (about 6 packets worth) Sazón is the backbone of Latin flavor—salty, garlicky, and warm with just the right touch of earthiness. Store-bought versions usually sneak in MSG and artificial dyes (👀 annatto color #40, we see you). This one’s made from pantry spices, 100% vegan and clean. 🛒 Ingredients: 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried oregano (preferably Dominican or Mexican) 1 tbsp sweet paprika (smoked works too!) 1½ tsp turmeric (for color + subtle earthy tone) 1½ tsp salt ½ tsp black pepper Optional: ½ tsp ground annatto (achiote powder), for natural color 👩‍🍳 Instructions: ...

  Yesss, let’s gooo! 🙌🏽 Here’s a bomb Vegan Bistec Encebollado recipe that captures all the flavor of the OG version, but with a plant-based twist. Still tender, still juicy, still soaked in all that garlicky, oniony love. Perfect with arroz blanco and some avocado on the side. 💅🏽🌱 Vegan Bistec Encebollado (Steak & Onions – Plant-Based Style) 🕒 Total Time: 45 mins | Prep: 15 mins | Cook: 30 mins | Serves: 4 🛒 Ingredients: 1 pack seitan or soy curls (or homemade vegan steak slices – see tips!) 4 cloves garlic , minced or mashed 1 teaspoon adobo (or to taste) ½ teaspoon oregano ½ teaspoon black pepper ¼ cup white vinegar 2 tablespoons olive oil 2 large yellow onions , sliced into rings 1 packet or 2 tbsp of  sazón (con or sin achiote) 1 bay leaf ½ cup vegetable broth or water Optional: ½ green bell pepper , sliced Optional: 1 tablespoon tomato paste for deeper umami 👩‍🍳 Instructions: Marinate the seitan : In ...

Here's a simple and flavorful homemade Seitan recipe — perfect for dishes like our Vegan Bistec Encebollado , stir-fries, tacos, or even sandwiches. It’s chewy, protein-packed, and way easier to make than people think! Basic Homemade Seitan (Savory & Tender) 🕒 Total Time: 1 hr 10 mins | Prep: 15 mins | Simmer: 45 mins | Rest: 10 mins | Yields: ~1 lb seitan 🛒 Ingredients: For the dough: 1 cup vital wheat gluten 3 tablespoons nutritional yeast 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon smoked paprika (optional) ½ teaspoon black pepper For the wet mix: ¾ cup vegetable broth (or water + ½ tsp bouillon) 1 tablespoon soy sauce 1 tablespoon olive oil 1 teaspoon tomato paste or tahini (for richness) For the simmering broth: 6 cups water 2 tablespoons soy sauce 1 teaspoon garlic powder 1 teaspoon onion powder 1 bay leaf 👩‍🍳 Instructions: Make the dough : In a large bowl, mix all dry ingredients. In...

  Vegan Habichuelas Guisadas (Puerto Rican Stewed Beans) Total Time: 30 mins | Prep: 10 mins | Cook: 20 mins | Serves: 6 This one right here? A pantry lifesaver and a soul-soother. Habichuelas guisadas are the kind of beans that make plain rice feel like a full meal. Savory, saucy, and packed with flavor, these stewed beans are one of those OG Puerto Rican dishes that just happen to be plant-based. No tweaks needed. Just a good sofrito, some love, and that smell that makes the whole house hungry. 🛒 Ingredients: 2 tbsp avocado oil (or any neutral oil) ½ medium onion , diced ½ green bell pepper , diced 3 cloves garlic , minced 2 tbsp sofrito 1 tsp oregano 1 tsp ground cumin 1 packet sazón  or roughly about 2 tbsp (without MSG if possible) ½ tsp adobo seasoning 2 cups cooked pink or red beans (or 1 can, drained + rinsed) 1 small potato , peeled + diced small ¼ cup tomato sauce 1½ cups water or veggie broth Handful of choppe...

  🌱 Vegan Arroz con Gandules (Puerto Rican Rice with Pigeon Peas) Total Time: 35 mins | Prep: 10 mins | Cook: 25 mins | Serves: 6-8 Puerto Rican rice is not just rice. It’s a whole mood. Arroz con gandules is that one dish that brings everyone to the table—holidays, Sundays, or just a random Tuesday when you want to feel close to abuela. And the best part? It’s super easy to make plant-based. No pork needed—just sazón, love, and some banging sofrito . 🛒 Ingredients: 2 tbsp avocado oil (or any neutral oil) ½ medium yellow onion , finely chopped ½ green bell pepper , chopped 4 cloves garlic, minced 3 tbsp sofrito (homemade or store-bought—no shame!) 1 tsp ground cumin 1 tsp dried oregano 1 packet of sazón (look for one without MSG or make your own!) 1 tsp adobo seasoning (or try our homemade adobo blend ) 1 can (15 oz) green pigeon peas ( gandules ), drained and rinsed 2 cups long grain white rice , rinsed until water runs clear 2...