Puerto Rican Rice Pasteles - Vegan
Puerto Rican Rice Vegan Pasteles are a delicious version of the traditional Puerto Rican pasteles.
Equipment
- Food Processor
- Large Pot
- Medium bowl
Ingredients
Rice Masa
- 2 cups medium or long grain rice
- 2 cups veggie broth or water
- 1 tsp sea salt
- 2 tbsp achiote oil - annatto seed oil
Achiote Oil - Annatto Seeds Oil
- 6 tbsp annatto seeds *see notes*
- 2 cups sunflower oil
Pasteles Filling
- 2 tbsp annatto seeds oil
- 1/2 cup sofrito *see notes*
- 1 pack vegan meat replacement I used a plant-based chicken brand
- 1 tsp oregano, dried
- 1 tsp cumin, dried
- 1 tbsp cilantro, diced
- 1 packet sazon I used "Chuleria en Pote"
- adobo seasoning, to taste
- salt and pepper, to taste
- 1 tsp onion powder add more to taste
- 1 tsp garlic powder add more to taste
- 2 cups veggie broth
- 1 can tomato sauce
- 2 Green plantains or yuca (cassava), shredded
Assembly
- Banana leaves, 12 -14 cut into 6x8 inches *see notes*
- pasteles paper or parchment paper cut into 12 x 16 inches
- butcher's twine cut 12-15 pieces 2 yards per piece
Instructions
Achiote Oil - Annatto Seeds Oil
- Over low-medium heat add oil and seeds. Do not overheat or it will turn green and bitter.
- Stir for a few minutes until you see the oil changing to a red color. Turn off stove and let it cool completely before draining over a fine mesh strainer.
Rice Masa
- In a medium bowl add rice, water and salt.
- Let it sit for 2-3 hours or overnight.
- Drain rice, add annatto oil and set aside.
Pasteles Filling
- In a large saucepan over medium heat add oil and sofrito. Cook until fragrant for about 2 minutes.
- Add the vegan meat replacement. Cook for a few minutes.
- Add the rest of the ingredients one at a time.
- Cook for about 15 minutes. Add more broth, if necessary.
- Take 1 cup of the pasteles filling liquid and add it to the rice. Let the rice sit until it absorbs most of the liquid.
- Using a fine shredder blade on your food processor or manual grater, grate the green plantains or cassava. Stir mixture into rice and let it sit until ready.
- Get your banana leaves ready by washing them and drying with a paper towel.
- Turn on your stove over low heat. Taking one leaf at a time, quickly heat both sides of the leaf over burner, or microwave leaves for 1 minute until pliable. Continue until all leaves are done. Wipe down leaves using a damp cloth.
Assembly *see video for reference*
- Have your rice, filling, banana leaves, paper and twine ready. I recommend you to set everything on a big table and find a comfortable chair.
- Scoop 1/2 cup of rice masa onto the banana leaf and spread out into a rectangle.
- Place 1-2 tbsp of filling down the center of the rice masa.
- Using the banana leaf fold the rice masa over the filling.
- Bring the leaves ends together. Fold over twice to create a tight seal. Tuck the ends under. If the banana leaf breaks, don't worry we will fold it with paper.
- Do the same wrap with the paper.
- Tie pasteles like a present using the twine. You can boil them right away or freeze them for later.
- Boil a large pot of water with salt to a boil, drop in pasteles. Boil for 45 minutes if they are fresh or 1 hour for frozen pasteles.
- When pasteles are ready carefully using a pair of tongs remove them from water by the string. Put them on a plate with a paper towel, cut the twine, carefully unwrap it and enjoy!