Vegan Jibarito

Vegan Jibarito

This recipe is another nod to my Puerto Rican culture. Our cuisine is delicious, but it is extremely heavy in meat traditionally. Growing up my mother was always great at veganizing Puerto Rican recipes and I am more than happy to continue that tradition. A jibarito is a Puerto Rican sandwich that uses a smashed plantain and is typically made with steak, garlic mayo, lettuce and tomato. I’ve substituted sliced seitan for the steak and I’ve used vegan mayo with garlic pepper for the mayo. Jibaritos taste AMAZING, especially when you use a riper (black and yellow) plantain. The combination of the slight sweetness from the plantain with the savory seitan and garlic mayo makes for one heck of a bite! Plus, prepare to be completely fulfilled after eating one of these!

Vegan

Ingredients:

• 1 Ripe Plantain (black and yellow peel)
• 1/2 Package of Sliced seitan (Or 3 slices) – Sweet Earth makes a good one that you can find in Whole Foods
• 1/3 Cup of Lettuce
• 1 Thick Slice of Tomato
• 1 Tbs Vegan Mayo
• 1 Tsp Adobo Seasoning
• 1Tsp Garlic Pepper
• 1 Tbs Olive Oil

Instructions:

Part 1: Cut your plantain in half and mash it down. It will be slippery so make sure to use a bowl so it doesn’t fly off of the counter. I use a fork to mash each side of the plantain as I form it into a square or round “sandwich bread” shape. Once you’re done forming your plantain into two, round or square “sandwich” sides, place into a cast iron skillet over medium heat with olive oil. They will only take 1-2 minutes to fry up on each side so watch carefully to make sure you don’t burn them. Once they are done, place them aside on a paper towel to absorb any excess olive oil.

Part 2: Season your seitan by sprinkling your adobo over each side. Once seasoned, place your seitan into your skillet, or on your grill stove cover if you have one – even better! Cook each side for about 2 minutes. While they are cooking on each side, mix your vegan mayo and garlic pepper together and spread onto one side of each plantain “bread” piece. Place your finished seitan onto one of your plantain pieces and pile on lettuce and tomatoes. Top your jibarito with the other plantain “bread” piece and eat away!

Vegan Arroz con Gandules

Vegan Arroz con Gandules

This is one of my favorites from my childhood upbringing and it really warms my heart to make it, smell it, and eat it – it not only represents my Puerto Rican culture, but my upbringing as well. Traditionally, arroz con gandules is served with pork. I’ve veganized the recipe by using Gardein Meatless Crumbles instead of pork and BOY is it GOOD!

Vegan

Ingredients:

• 1.5 Cups Uncooked Brown Rice
• 3 Cups Filtered Water
• 1/4 Bag Gardein Meatless Crumbles
• 1/2 White Onion – Chopped
• 1/2 Green Bell Pepper – Chopped
• 12 Sliced Manzanilla Spanish Olives
• 1 Can Gandules Verdes
• 3 Tbs Recaito
• 2 Packets Goya Sazon de Azafron
• 1 Tbs Adobo Seasoning

Instructions:

This one is super easy – just combine all ingredients together into (preferably) a crockpot or a large stove pot. Turn crockpot on high heat (if using stove pot set to keep ingredients at a simmer). Cook for approximately 3-4 hours (crockpot) or until rice fluffs up and all liquid is absorbed. Allow 10-20 minutes to cool uncovered before serving. This makes 5 total servings. I made it as much lunch prep for the work week.