Pasteles en Hoja VEGAN
Pasteles en Hoja VEGAN
You can make Pasteles de Hoja with almost any filling, like these delicious vegan pasteles made with gandules, chickpeas and jackfruit!
Serve: 2 dozens
INGREDIENTS
Filling:- ½ cup water
- ¼ cup quinoa, rinsed
- 2 tbsps. annatto (achiote) oil*
- 1 small yellow onion, chopped
- 5 large garlic cloves, minced
- ¼ cup sofrito
- ½ cup tomato sauce
- 3 tbsps. tomato paste
- 1 can 14 oz jackfruit, shredded
- 1 ½ tsps. Pisqueya Sazón
- 2 tsps. Pisqueya Adobo
- ¼ cup pitted Manzanilla olives, optional
- ¼ cup roasted peppers, chopped
- 1 cup frozen or canned pigeon peas (or gandules), rinsed
- 1 can (15.5oz) chickpeas, rinsed
- 1 ½ cup vegetable broth
- 2 bay leaves
- Sea salt and black pepper, to taste
Masa:
- About a 2/3 cup annatto (achiote) oil*
- 2 lbs. yautía (or malanga), peeled
- 1.5 lb. yuca, peeled
- 1 lb. unripe bananas
- 1 lb. pumpkin, peeled
- 2 tsp Pisqueya Sazón
- 2 tsp Pisqueya Adobo
- 1 cup vegetable broth (you can also use the liquid from the jackfruit stew)
- 24- 12”x12” parchment paper sheets
- Banana leaves, washed, pat dried and cut into 24 - 8”x8” squares
- 12- 45” long of kitchen twine strings
- Sea salt and black pepper, to taste
- 5 culantro/recao leaves, chopped
Video
METHOD
For the filling:
1) Start by boiling the rinsed quinoa in 1 cup of water and 1 tsp of salt in a small sauce pan.
2) Cover and cook over low heat for 15 minutes.
3) Remove from the burner and with the lid on, let it stand for 5 minutes.
4) Fluff and set aside.
5) Heat a large pan over medium heat with 1 tbsp. of achiote oil.
6) Add the chopped onion, minced garlic and sofrito and sauté until the onion looks translucent.
7) Add shredded jackfruit, the tomato sauce and tomato paste and mix to combine. 8) Season with Pisqueya Sazón and Adobo.
9) Add the pigeon peas, chickpeas, olives, roasted peppers, quinoa, bay leaves and broth.
10) Boil for 12-15 minutes.
11) Cover and cook for 10-12 minutes or until the pigeon peas and chickpeas are tender. Let it cool down before assembling the pasteles.
For the masa:
1) If using a box grater, grate the peeled yuca, yautía/malanga, unripe banana and pumpkin using the small stars of your grater (if using a food processor, cut everything into small chunks- the smaller, the better- and start by pulsing until you get a rice-like texture).
2) Add annatto oil until desired color and pour in the broth until you create a smooth and spreadable consistency. See video for reference.
3) Season the masa with Pisqueya Sazón and Adobo, and salt and black pepper, to taste.
4) Sprinkle the chopped culantro/recao or cilantro and mix to combine.
Assembling:
1) Place an 8x8-inch of banana leave on top a 12x12-inch sheet of parchment paper.
2) Brush the banana leaf with some of the annatto oil. Add ½ cup of masa on top of the leaf and spread as shown on the video. Add ¼ cup of the shredded jackfruit. Fold the banana leaf in half, then the parchment paper.
3) Fold about 1-inch of the long end, and then fold again to create a rectangle.
4) Turn the pastel around and fold each end of the rectangle to secure it. Repeat the process.
5) Place two wrapped pasteles together with their fold ends facing each other and wrap them together using a kitchen twine. Make sure they are nicely tight by wrapping the short and long sides.
6) Cook or freeze your wrapped pasteles.
How to cook your pasteles:
1) Once all of your pasteles are wrapped, add the pasteles to boiling water. Reduce the heat to medium, cover and cook for 45 minutes.
• If cooking frozen pasteles, same process but boil for 1 hour.
• You can also use your Instant Pot!! Just add about 1 cup of water, place the rack, and then add two or three wrapped pasteles on top of it. Pressure cook on high for 30 minutes. Once they are ready, release the pressure.
2) These pasteles are great with Pisqueya Smoky Hot sauce!
¡Buen provecho!
Pasteles en Hoja VEGAN
You can make Pasteles de Hoja with almost any filling, like these delicious vegan pasteles made with gandules, chickpeas and jackfruit!
Serve: 2 dozens
INGREDIENTS
Filling:- ½ cup water
- ¼ cup quinoa, rinsed
- 2 tbsps. annatto (achiote) oil*
- 1 small yellow onion, chopped
- 5 large garlic cloves, minced
- ¼ cup sofrito
- ½ cup tomato sauce
- 3 tbsps. tomato paste
- 1 can 14 oz jackfruit, shredded
- 1 ½ tsps. Pisqueya Sazón
- 2 tsps. Pisqueya Adobo
- ¼ cup pitted Manzanilla olives, optional
- ¼ cup roasted peppers, chopped
- 1 cup frozen or canned pigeon peas (or gandules), rinsed
- 1 can (15.5oz) chickpeas, rinsed
- 1 ½ cup vegetable broth
- 2 bay leaves
- Sea salt and black pepper, to taste
Masa:
- About a 2/3 cup annatto (achiote) oil*
- 2 lbs. yautía (or malanga), peeled
- 1.5 lb. yuca, peeled
- 1 lb. unripe bananas
- 1 lb. pumpkin, peeled
- 2 tsp Pisqueya Sazón
- 2 tsp Pisqueya Adobo
- 1 cup vegetable broth (you can also use the liquid from the jackfruit stew)
- 24- 12”x12” parchment paper sheets
- Banana leaves, washed, pat dried and cut into 24 - 8”x8” squares
- 12- 45” long of kitchen twine strings
- Sea salt and black pepper, to taste
- 5 culantro/recao leaves, chopped
METHOD
For the filling:
1) Start by boiling the rinsed quinoa in 1 cup of water and 1 tsp of salt in a small sauce pan.
2) Cover and cook over low heat for 15 minutes.
3) Remove from the burner and with the lid on, let it stand for 5 minutes.
4) Fluff and set aside.
5) Heat a large pan over medium heat with 1 tbsp. of achiote oil.
6) Add the chopped onion, minced garlic and sofrito and sauté until the onion looks translucent.
7) Add shredded jackfruit, the tomato sauce and tomato paste and mix to combine. 8) Season with Pisqueya Sazón and Adobo.
9) Add the pigeon peas, chickpeas, olives, roasted peppers, quinoa, bay leaves and broth.
10) Boil for 12-15 minutes.
11) Cover and cook for 10-12 minutes or until the pigeon peas and chickpeas are tender. Let it cool down before assembling the pasteles.
For the masa:
1) If using a box grater, grate the peeled yuca, yautía/malanga, unripe banana and pumpkin using the small stars of your grater (if using a food processor, cut everything into small chunks- the smaller, the better- and start by pulsing until you get a rice-like texture).
2) Add annatto oil until desired color and pour in the broth until you create a smooth and spreadable consistency. See video for reference.
3) Season the masa with Pisqueya Sazón and Adobo, and salt and black pepper, to taste.
4) Sprinkle the chopped culantro/recao or cilantro and mix to combine.
Assembling:
1) Place an 8x8-inch of banana leave on top a 12x12-inch sheet of parchment paper.
2) Brush the banana leaf with some of the annatto oil. Add ½ cup of masa on top of the leaf and spread as shown on the video. Add ¼ cup of the shredded jackfruit. Fold the banana leaf in half, then the parchment paper.
3) Fold about 1-inch of the long end, and then fold again to create a rectangle.
4) Turn the pastel around and fold each end of the rectangle to secure it. Repeat the process.
5) Place two wrapped pasteles together with their fold ends facing each other and wrap them together using a kitchen twine. Make sure they are nicely tight by wrapping the short and long sides.
6) Cook or freeze your wrapped pasteles.
How to cook your pasteles:
1) Once all of your pasteles are wrapped, add the pasteles to boiling water. Reduce the heat to medium, cover and cook for 45 minutes.
• If cooking frozen pasteles, same process but boil for 1 hour.
• You can also use your Instant Pot!! Just add about 1 cup of water, place the rack, and then add two or three wrapped pasteles on top of it. Pressure cook on high for 30 minutes. Once they are ready, release the pressure.
2) These pasteles are great with Pisqueya Smoky Hot sauce!
¡Buen provecho!