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Dinner · 1 hour 45 minutes

Vegan Puerto Rican Pasteles (with Abbot’s Butcher or Chickpeas)

There’s something magical about the holidays in a Puerto Rican household — the music, the laughter, and the unmistakable aroma of pasteles simmering on the stove. These savory tamale-like bundles are a beloved tradition, typically made with green plantains, yucca, and meat fillings. But guess what? You don’t need meat to make them unforgettable. In […]

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There’s something magical about the holidays in a Puerto Rican household — the music, the laughter, and the unmistakable aroma of pasteles simmering on the stove. These savory tamale-like bundles are a beloved tradition, typically made with green plantains, yucca, and meat fillings. But guess what? You don’t need meat to make them unforgettable.

In this plant-powered twist, we keep the soul of the dish alive — banana leaf-wrapped pasteles with flavorful masa and a robust vegan picadillo — all while using Abbot’s Butcher “beef” or hearty chickpeas. Trust me, no one at the table will miss the meat.

✨ Final Notes

These vegan Puerto Rican pasteles are more than just a meal — they’re a beautiful way to honor tradition while embracing a plant-based lifestyle. Whether you’re sharing them with family during the holidays or introducing them to friends for the first time, each bite is a celebration of culture, flavor, and love. I hope this recipe brings as much joy to your kitchen as it does to mine. ¡Buen provecho!

Have you made vegan pasteles before? Let me know in the comments! 🌱💬

Original directions

ToniMarie’s exact recipe

Vegan Puerto Rican Pasteles (with Abbot’s Butcher or Chickpeas)

Pasteles are a traditional Puerto Rican dish often enjoyed during the holidays. Made with a savory green banana and root vegetable masa, they’re filled with seasoned meat or picadillo, wrapped in banana leaves, and boiled to perfection. Think of them as Puerto Rican tamales — hearty, flavorful, and full of love.

  • Author: ToniMarie
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 1x
  • Cuisine: Puerto Rican
  • Diet: Vegan

Ingredients

For the Masa (Dough)

2 green plantains, peeled and grated
2 yucca, peeled and grated (or frozen grated yucca for convenience)
1 cup pumpkin (calabaza), peeled and grated — or sub pumpkin puree
2 tbsp achiote oil (see instructions below)
½ tsp salt
½ tsp homemade Sazon
½ tsp garlic powder
½ tsp adobo seasoning

For the Filling (Vegan Picadillo)

1 package Abbot’s Butcher “beef” or 1 can chickpeas, rinsed
½ small onion, finely diced
½ bell pepper, finely diced
2 garlic cloves, minced
2 tbsp homemade sofrito
½ tsp smoked paprika
½ tsp cumin
½ tsp dried oregano
2 tbsp tomato sauce or paste
6 green olives, chopped
½ tbsp coconut aminos or soy sauce
Salt & pepper, to taste

Other Ingredients

12 banana leaf squares (about 10 inches each, softened over heat)
12 parchment paper sheets (slightly larger than banana leaves)
Butcher’s twine, for tying
Large pot of salted water, for boiling

Instructions

🔥 Step 1: Make Achiote Oil

In a small saucepan over low heat, combine:
¼ cup olive oil
1 tbsp annatto (achiote) seeds
Let simmer for 3–4 minutes, until the oil turns a rich reddish-orange. Strain out the seeds and set the oil aside.

🧑🏽‍🍳 Step 2: Prepare the Masa

Grate plantains, yucca, and pumpkin using a box grater or food processor. Combine in a large bowl with:
Achiote oil
Salt, Sazon, garlic powder, and adobo
Mix until it forms a thick, sticky dough-like consistency. Set aside.

🥘 Step 3: Cook the Vegan Picadillo

In a pan over medium heat, sauté:
Onion, bell pepper, and garlic in 1 tbsp achiote oil

Add:
Sofrito, your vegan protein of choice (Abbot’s or chickpeas), tomato, spices, and olives
Stir well and cook for 5–7 minutes. Adjust seasoning and remove from heat.

🍃 Step 4: Assemble Your Pasteles

On a flat surface, layer parchment paper and a banana leaf.
Brush the leaf with a little achiote oil.
Spread ¼ cup masa in a rectangle in the center.
Add 2 tbsp picadillo filling.
Fold the leaf over the filling to enclose it, then fold the parchment like a package.
Tie securely with twine. Repeat with remaining ingredients.

🫕 Step 5: Cook the Pasteles

Boil a large pot of salted water. Gently add the wrapped pasteles. Boil for 45–60 minutes.
Once done, remove, let cool slightly, and unwrap to enjoy.

🍽️ Serving Suggestions

Serve with arroz con gandules and avocado slices
Drizzle with garlic-cilantro mojo or hot sauce for extra flavor
Great for freezing — just reheat in boiling water when ready to eat!

Notes

These vegan Puerto Rican pasteles are a celebration of heritage, culture, and compassion — all wrapped into one. Whether you use Abbot’s Butcher or chickpeas, they deliver bold flavor and nostalgia in every bite. Perfect for the holidays or whenever you’re craving something soulful and satisfying.