05/27/2026
Puerto Rican comfort food… but make it plant-based 🌱🇵🇷
One of the recipes that surprised me the most was recreating the flavor and texture of classic Puerto Rican corned beef using simple whole food ingredients like red lentils, mushrooms, sofrito, and traditional seasonings. 🤎
This dish is hearty, flavorful, comforting, and completely plant-based and oil-free. Perfect with rice, baked tostones, or your favorite viandas. 🙌🏼
Here’s my Puerto Rican-Style Corned “Beef” recipe 👇🏼
✨ Puerto Rican-Style Corned “Beef”
By Evelisse Capó, PharmD, DipACLM
Serves 4–6
Ingredients:
• 8 oz shiitake or baby bella mushrooms, finely chopped
• ½ cup sofrito
• 1 cup dry red lentils
• 2 medium tomatoes, chopped
• 2 Tbsp tomato paste
• 4 garlic cloves, crushed
• 3¼ cups low-sodium vegetable broth
• 2 Tbsp low-sodium tamari
• 2 Tbsp vegan Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp cumin
• 1 tsp dried oregano
• ½ tsp homemade sazón
• ½ tsp annatto powder
• 1 bay leaf
• ¼ tsp black pepper
• Salt to taste
• 1 potato, diced
• 1 carrot, diced
• 6 green olives
• Fresh cilantro or recao
Optional:
• 2 Tbsp ketchup
• 1 tsp apple cider vinegar
Instructions:
Sauté mushrooms and sofrito for 3–4 minutes. Add garlic, tomatoes, and tomato paste and cook a few more minutes. Stir in lentils, broth, seasonings, tamari, Worcestershire sauce, potato, and carrot. Simmer partially covered for 20–25 minutes until thick and stew-like. Add olives, adjust seasoning, and finish with fresh cilantro or recao. 🌿
Save this recipe and tag me if you make it! 🇵🇷
