Vegan Arroz ala Cubana Recipe
 
 
Ingredients
  • For the braising liquid:
  • 2 tbsp achuete seeds
  • 1 cup water
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce
  • For frying:
  • 1 tbsp vegetable oil
  • 2 red onions, diced (1 cup)
  • 4 garlic cloves
  • 1 cup TVP (Bob’s Red Mill texturized vegetable protein)
  • ⅓ to ½ cup raisins
  • ½ tsp black pepper or to taste
  • Salt or soy sauce as needed
  • For the bananas:
  • 3 to 6 pcs saba banana, halved lengthwise or sliced diagonally ½ to 1 inch wide
  • Vegetable oil as needed
  • To serve:
  • Pickle relish (optional)
  • Cooked rice
Instructions
To make the achuete braising liquid:
  1. Soak the seeds: Place the seeds and water in a small saucepan and bring to a boil. Remove from heat. Bash the seeds against the side of the saucepan with a spoon to release some of the color. Let cool slightly, 5 to 10 minutes.
  2. Alternatively, boil the water in a kettle and pour over the seeds in a bowl. Let sit for about 5 minutes. Bash the seeds against the side of the saucepan with a spoon to release some of the color. Let cool slightly, 5 to 10 minutes.
  3. Strain out the seeds into a bowl and rub the seeds with your finger. Transfer the seeds back into the water and give it a mix. Strain and discard the seeds, reserving the liquid.
  4. Mix the achuete liquid with tomato paste and soy sauce. Set aside.
To cook:
  1. Warm the oil in a frying pan over medium heat. Cook the onions with a pinch of pepper until
  2. softened, about 3 minutes. Add the garlic and cook for another minute.
  3. Stir in the braising liquid and the TVP. Let cook until the TVP has fully absorbed the water.
  4. Add the raisins and adjust for soy sauce or salt and pepper accordingly.
To cook the bananas:
  1. Preheat the oven to 400 F / 200 C / gas mark 6.
  2. Brush the bananas with oil ( or toss with oil in a bowl) and place on a non-stick baking paper lined
  3. baking sheet. Bake until tender, about 15 to 20 minutes, flipping halfway through.
  4. Alternatively fry the bananas in a thin layer of oil in a frying pan until golden brown on both sides.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-arroz-ala-cubana-recipe/