Vegan Puerto Rican Pasteles - Pasteles Puertorriqueños Veganos
These Vegan Puerto Rican Pasteles are the plant-based version of our traditional pasteles de masa. They are flavorful and filled with vegan ingredients, delighting your holiday and honoring our culinary traditions.
Ingredients
Achiote Oil - Annatto Oil
- 1/4 cup achiote seeds (annatto seeds)
- 1 - 1/2 cup vegetable oil
Vegan Filling
- 2-3 tbsp achiote oil
- 1/2 cup sofrito
- 2 cups beefless crumbles or soy meat
- 1 cup vegetable broth
- 1/2 tsp adobo seasoning or more to taste
- 1 envelopes sazon con culantro y achiote or more to taste
- 1/2 tsp dry oregano
- 1/4 cup cilantro chopped
- 1 cup garbanzo beans rinsed and washed
- 1 can gandules (pigeon peas)
- 1/4 cup red jarred pimentos
- 1/3 cup green olives sliced
- 1 cup frozen vegetables
- 1 bay leave
Masa
- 3 pounds frozen masa para pasteles y alcapurrias see notes if using fresh viandas
- 3 pounds frozen masa de guineos
- 2 cups kabocha pumpkin peeled, cubed, and grated
- 1/3 cup achiote oil
- 2 envelopes sazon con culantro y achiote
- 1/2 tsp adobo
- 1/2 tsp dried oregano
- 1/4 cup vegetable broth
- pinch of salt
To Assemble the Pasteles
- 12 green banana leaves cut into 9x12 inches
- 12 strings butcher's twine strings cut into 34 inches long
- 12 pieces papel de pasteles or parchment paper
- 1/3 cup red jarred pimentos optional
- 1/2 cup green olives or capers optional
Instructions
Make the Achiote Oil (Annatto Oil)
- Place the oil and seeds inside a medium saucepan over medium-low heat.
- Cook for 5 minutes stirring frequently until the oil begins to turn a red/orange color.
- Turn off the stove and let the oil sit for 5 more minutes to cool.
- Using a mesh strainer, strain the seeds from the oil. Store at room temperature for a month.
Prepare the Filling
- In a large skillet, heat oil over medium heat. Add achiote oil and sofrito. Cook for a few minutes until fragant.
- Add vegan beefless crumbles, vegetable broth, adobo, sazon, oregano, and cilantro. Cook for about 3 minutes.
- Then add the rest of the ingredients one at a time. Cook for 5 minutes and let it cool. Store in an airtight container and refrigerate until ready to use.
Masa
- Place frozen masa in the refrigerator the night before to defrost. You can also place it inside a bowl over the counter a few hours before using it.
- Then place masa inside a big bowl, add grated pumpkin, achiote oil, sazon, adobo, oregano, vegetable broth, and salt.
- Mix using your hands or a spatula. Taste the masa to make sure is not bland. Adjust seasonings if needed. Remember that the pasteles will lose some of the salt when boiling.
- Cover the masa and refrigerate until you are ready to use it.
Prepare Banana Leaves
- Prepare the banana leaves by removing the ridge and cutting them into 9 x 12 inches wide. Wash the leaves under running water and dry them with a paper towel. I used frozen banana leaves.
- Microwave banana leaves in batches for 1 minute to make them pliable. See the video for other ways.
Assemble Pasteles
- Cut butcher's twine into 30-34 inch pieces, and set aside.
- Set up a workstation with the banana leaves, butcher's twine, pasteles paper, achiote oil, masa, veggies, red pimentos, olives, and filling.
- Place one sheet of pastel paper or parchment paper in front of you. Then place a banana leaf on top of the paper towards the edge close to you.
- Brush a little bit of achiote oil onto the center of the banana leaf.
- Scoop 1/2 cup of the masa onto the banana leaf and spread out into a rectangle.
- Spread 1/4 cup of filling down the center, and add red pimentos and olives on top if you like.
- Fold the masa in half using the banana leaf. Pull the banana leaf back towards the edge of the parchment paper and roll the parchment paper over the banana leaf once.
- Then press down the edges of the banana leaf pushing the masa toward the center of the pastel and fold in the sides of the parchment paper on both sides.
- Once the sides are folded in, keep rolling your pastel forward, flattening it out as you go. Set aside the pastel and repeat the process to make another pastel. Use the same technique and watch the tutorial for more details. It takes time to practice.
- After rolling another pastel, you can tie them together or individually. Tie one pastel or two together like a present. I recommend you watch the tutorial to see the process.
- You can boil them right away or freeze them for later. If you are boiling them right away, add a dash of salt to the water and boil for 30 minutes. If you are boiling them frozen, add salt to the water and boil them for 60 minutes.
- Once they are cooked, turn off the stove and let them sit for 10 minutes. Then carefully using a pair of tongs, pick the pastel out of the water by the string and place it on a plate or tray. Cut the string, carefully unwrap it, and enjoy.
Notes
If you are making pasteles using fresh viandas you'll need;
10-12 green bananas
1 green plantain
1-2 cups kabocha squash or calabaza del pais
2 pounds of Yautia Blanca (no lila)
1 large potato
You have to peel and cut it into little chunks and then use a food processor to make the masa. Add the seasonings listed on my recipe.