Vegan Puerto Rican Pasteles

The Holiday Season cannot be complete without pasteles. Enjoy this #VeganizedPuertoRican, where you can learn to make Vegan Pasteles.

Vegan | Gluten-Free | Soy-free

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I’ve been doing VeggieJeva for 3 years now, and I can say that the most consistently requested recipe has been Vegan Pasteles. Publishing this recipe on the blog is something that I have given a lot of thought to and to be honest, shied away from year after year. Mostly because of the complexity of the recipe, and I was afraid that it wouldn’t resonate with my audience, since I mostly do simple and short recipes.

I’m going to start off by saying that this recipe is NOT easy, it’s NOT something that you can whip up in 30 minutes, and it’s NOT something that you’ll get right on your first time. But don’t shy away from this recipe just yet. If you’re one of the fortunate people that still have their abuelitxs around, (or even your parents), they might be able to help you out since they probably already know how to make pasteles.

Obviously, at this time, keep into consideration COVID measures to keep everyone safe.

With all that being said, Vegan Pasteles is literally my favorite Puerto Rican recipe. It was one of the first #VeganizedPuertoRican that my grandmother veganized when I wasn’t even vegan yet. I grew up eating her pasteles on Thanksgiving, Christmas & Día de Reyes, so I couldn’t imagine going through a holiday season without them.

What are Pasteles?

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For those of you who are not Puerto Rican (or from the Caribbean), you may be wondering what the hell are pasteles. Puerto Rican pasteles can be considered to be a sort of patty made of a combination of root vegetables, green banana, plantain, potato, and pumpkin, and stuffed with either vegetables, ground meat, pork chunks, or chicken.

Variations of pasteles exist all across the Caribbean and Latin America. For example, in Mexico, they’re called Tamales; instead of making them with a root veggie & banana masa, they’re made with corn masa.

Veganizing Pasteles

One of the reasons why I hesitated to make this a VeggieJeva recipe was that in my eyes, it was one of the easiest veganizable recipes (you’ll see why, keep reading). But I’ve grown to learn that even though veganizing it is super easy, making the actual recipe is not.

Making pasteles can take anywhere from 2-4 days (depending on how many you want to make) because it’s such a labor-intensive recipe; as my Abuelita says “making pasteles is not a joke!. Although since we’re making Vegan Pasteles, the prepping & cooking of the meat is way shorter. And then, 1. not everyone has their abuelitxs or parents around to help out, 2. not everyone has the time and space to do them, 3. not everyone can trust a stranger to successfully veganize pasteles without any cross-contamination when they make multiple options. So here we are.

Truthfully, there’s not much of a change from the original recipe, as 90% of it consists of root vegetables. All of the changes made for the Vegan Pasteles are swaps, so the essence of the recipe stays intact.

The biggest swap being the filling, since traditionally pasteles are filled with pork chunks. However, here we usually swap that out for soy ground (the easiest & fastest), but it can also be done with mushrooms, jackfruit, and even seitan. The second swap was the milk; my grandmother has always made her pasteles with milk, but we know that some people use the broth from the pork chunks. In our case, we use unsweetened almond or coconut milk. Everything else is already vegan.

Short Video of the Process

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What’s not shown on the video: the process of peeling, grating, and straining all of the vegetables. We just included a brief clip of doing so with the potato so you could get an idea.

Acknowledgments: I want to thank my grandmother for helping me out with the development of this recipe. I truly couldn’t have done this one without her.

Notes:

• The only equipment needed for this recipe is a sturdy grater. Other than that you’ll need parchment paper, cooking twine, and banana leaves. Don’t let anyone convince you that you need any sort of expensive machinery. With that being said, the grating process can be cut in time if (and only if) you happen to have an industrial-strength food processor. But it’s not our preferred method, as the root vegetables may not end up as fine as needed for this recipe.
• This recipe can be very labor-intensive for just one person. The process of peeling and grating the vegetables alone can take hours. So if you don’t have someone else to help you out, consider dividing this recipe into 2 or 3 days.
• My grandmother asked me to specifically say this: It is VITAL to remove all excess water from the root vegetables before creating the masa. Please don’t skip this step, otherwise, your final result will be a soupy mess.
• We love making a variation of this recipe, where we substitute the green bananas for yuca and make yuca pasteles instead.
• Achiote oil is literally olive oil mixed with annatto(achiote) seeds. Make this by mixing 1 cup of olive oil and ⅓ cup annatto seeds in a pot and warming it over medium heat. Once oil begins to simmer lower heat to low and allow to cook for an extra five minutes. Remove pot from heat and allow achiote oil to cool completely before draining through a fine mesh strainer or cheesecloth. The end result should be a reddish oil.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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