Vegetarian Pupusas
How do you make stuffed vegetarian pupusas?
Prepare a marinated cabbage and carrot salad with vinegar. Mix corn flour with water and salt until you get a workable dough. Fill dough balls with a blended mixture of cheese, beans, and seitan. Flatten into discs and cook in a pan with a little oil for 10 minutes per side, serving with the curtido.
This is a variation of a dish from my Salvadoran brothers and sisters, made for vegetarians. Just as exquisite as the originals, they make a complete one-dish meal because they contain protein, carbohydrates, and many vitamins and minerals.
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Servings: Makes approximately 12–14 pupusas
Ingredients
- 1 cabbage
- 250 g carrots
- 5–8 tablespoons apple cider vinegar
- ½ teaspoon salt
- 600 g ~ refried beans
- 250 g seitan
- 300 g semi-hard cheese
- 500 g corn flour
- 3 tablespoons extra virgin olive oil
Instructions
Start by washing the cabbage very carefully under running water so there is no soil residue. Shred it either with a food processor if you have one, or with a very sharp knife. Set aside.
Wash, peel, and grate the carrot as well. Set aside. Bring about 5 liters of water to a boil; when it reaches boiling point, add salt.
Add the cabbage and carrots to the salted boiling water and cook for 5 minutes. Drain and rinse under very cold water to stop the cooking. Set aside to cool completely.
Place the corn flour and one teaspoon of salt in a bowl, and stir.
Pour in a little water and the 3 tablespoons of oil. Start stirring with a spoon and gradually add water until you obtain a dough suitable for working.
The dough is at the right point when you insert a finger and it does not stick to your hand and is not sticky. Let it rest for about 15 minutes.
While it rests, place the cheese cut into small pieces in a small grinder or blender (or grate it by hand with a manual grater), and grate until it is nice and loose.
Grind or grate the seitan as well.
In a medium bowl, place the grated cheese, refried beans, and seitan. Stir very well until you have a homogeneous mixture.
Form balls about the size of the palm of your hand. Set aside.
Place the well-cooled cabbage and carrot in a bowl, pour in the vinegar and the teaspoon of salt, and mix well. Taste and adjust salt and/or vinegar if necessary. Let rest.
Make dough balls a little larger than the filling balls you made earlier.
Next, put a little oil on your hand to help make the pupusas perfect. Take a dough ball and gently press it with the other hand, shaping it into the concave form of your palm. Place the filling ball inside.
Gently close your hand so the filling stays inside.
Remove the excess dough; perhaps with all the scraps, you can make another pupusa or small tortillas.
Flatten gently until you obtain the shape of a pupusa.
Pour a little extra virgin olive oil into a nonstick pan and place a few pupusas in it at a time. Cook over medium heat for 10 minutes.
Flip and cook on the other side for 10 minutes.
If desired, open the pupusa on one side and fill it with the cabbage salad; or simply place the salad on top of the pupusa. Serve very hot.
Enjoy your meal!
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- 1 cabbage
- 250 g carrots
- 5–8 tablespoons apple cider vinegar
- ½ teaspoon salt
- 600 g ~ refried beans
- 250 g seitan
- 300 g semi-hard cheese
- 500 g corn flour
- 3 tablespoons extra virgin olive oil