This Vegan Arroz con Gandules is my meatless version of our traditional Puerto Rican recipe. Arroz con gandules is a signature dish in our Puerto Rican cuisine. It is usually made with pork fat however this recipe is filled with traditional flavors without the need for meat.
A Puerto Rican fiesta without arroz con gandules is not a fiesta. This delicious rice is popular during the holidays or any other celebration during the year. This vegan Arroz con Gandules requires simple ingredients that are easy to find at your local supermarket.
This recipe is excellent as a side dish or main dish. It goes well with mofongo and some sautéd veggies. You can use long-grain rice, but in my household, we always use medium-grain rice, which works better. For the sofrito, you can check my recipe or if you don’t have time to make it, use the following veggies; onions, green pepper, cilantro, culantro, and garlic. However, the sofrito is a star ingredient and the base of all Puerto Rican savory dishes. I recommend you always have sofrito ready in your refrigerator or freezer.
If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your delicious creations!
OTHER RECIPES YOU WILL LOVE:
Puerto Rican Tembleque; Coconut Pudding
Coquito de Almendra – Receta de Puerto Rico / Puerto Rican Coquito
Puerto Rican Rice Pasteles – Vegan
Vegan Quesitos Puerto Rican Cream Cheese Pastries
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HERE’S THE RECIPE:
Vegan Arroz con Gandules
- 2 tbsp olive oil
- 1/3 cup sofrito or a mix of (onions, green peppers, sweet red pepper, garlic, cilantro, and culantro if available)
- 1/2 white onion, chopped
- 1 - 2 red sweet peppers, chopped
- 1 cubanelle pepper, chopped
- 1 cup chanterelle mushrooms (optional) use your favorite mushrooms or skip this ingredient
- 1 - 2 tbsp sazon I use the brand Chuleria en Pote.
- 1 tsp adobo
- pinch sea salt
- pinch dried-oregano
- 1 can pigeon peas - gandules
- 2 cups medium grain rice washed and rinsed
- 1/2 cup tomato sauce
- 1 tbsp olives stuffed with minced peppers
- 2 cups veggie broth
- 1 handful cilantro leaves, chopped
- In a dutch oven or caldero heat olive oil over medium heat. Add sofrito and sauté for about 3 minutes.
- Add onion, peppers, and mushrooms. Cook for 3 more minutes until fragrant. Stir in pigeon peas and, add sazon (adjust to taste), adobo, salt, oregano, or any other seasoning you would like to add.
- Add rice, using a spoon or spatula fold rice to incorporate. Immediately add the veggie broth, tomato sauce, and olives. Stir just once and let it cook over medium heat until the liquid is evaporated. This will take about 8 to 10 minutes.
- Gently stir the rice from the bottom up. Lower heat to low and cook, covered, until rice is tender, about 15 minutes.
- Remove rice from the heat and turn off the stove. Gently using a spoon turn the rice from the bottom up. Cover and allow the rice to sit for a few minutes before serving.