Vegan Pupusas
I don’t know who invented pupusas, my country and I do not have a picture of the person who invented them. Was it a pre-Columbian dish since our Salvadorean ancestors used to eat corn 24/7 in all the ways imaginable? We will never know. Something I do know though, is that pupusas now can be made vegan, and honestly that sounds quite revolutionary to me and I don’t doubt it does to the rest of the world as well.
Vegan cheeses aren’t easy to deal with, sometimes they like leaving an aftertaste when you eat them. Even though that aftertaste isn’t too noticeable for some foods, it is for others, and pupusas are such an intricate dish that the minute the cheese tastes anything different than quesillo then it’s already an automatic disapproval by my ancestors and Christopher Columbus himself. Quesillo is a kind of stringy, rich-flavored, mozzarella-like cheese that’s used in El Salvador to make authentic pupusas.
I haven’t quite found a vegan cheese that can imitate quesillo to perfection, but I’ve come across Miyoko’s Fresh VeganMozz. Let me tell you, this cheese does not disappoint. It’s rich in flavor and melts beautifully, leaving you more than satisfied and more than happy you didn’t have to cheat on your diet because of those pupusas again! I ventured myself into trying out this vegan mozzarella for my pupusas and oh boy! They were absolutely DELICIOUS! Was there an aftertaste? Not quite. Miyoko’s has truly created a masterpiece with this cheese!
Watch my YouTube video to see how I make pupusas!
Laura Perez Gavidia
Yields 10 pupusas
My favorite food has always been the food with which I am able to taste a little bit of my childhood. Pupusas, Pizza Hut, nuegados, elotes locos (crazy corn), are all examples of my most treasured foods. However, when I became vegan I thought that I would need to give those up forever. But if you’re stubborn like me and always find a way to compromise what I WANT with what I NEED, then you might not be surprised that I gave Miyoko’s Vegan Mozarella cheese a try in order to make the best vegan pupusas ever. I made them today and they turned out fantastic. I made a tomato sauce that went perfectly with the taste of the pupusas.
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
Instructions
- Roast tomatoes, garlic and onion in a nonstick skillet over high heat to ensure they get a smoky flavor.
- Once they are ready, combine vegetables in blender with spices (except bay leaves) and water.
- Transfer everything to the same pot where you roasted the vegetables, add the bay leaves, and bring to a boil.
- Simmer for 20 minutes.
- Depending on how big you want your pupusas, grab a ball of prepared maseca the size of a golf ball and begin to round with your hands.
- Once rounded, apply pressure to the center to make room and grab a small ball of mozzarella cheese and spread it from the middle towards the sides of the pupusa.
- Fold the tortilla with the cheese in half, remove the excess masa from the sides, and make a ball again and then flatten it with the palms of your hands.
- Cook for about 5 minutes per side, or more if you like them almost crispy like me!
Calories
Fat
Carbs
Protein
Watch my YouTube video to see how I make pupusas!
Laura Perez Gavidia
Yields 10 pupusas
My favorite food has always been the food with which I am able to taste a little bit of my childhood. Pupusas, Pizza Hut, nuegados, elotes locos (crazy corn), are all examples of my most treasured foods. However, when I became vegan I thought that I would need to give those up forever. But if you’re stubborn like me and always find a way to compromise what I WANT with what I NEED, then you might not be surprised that I gave Miyoko’s Vegan Mozarella cheese a try in order to make the best vegan pupusas ever. I made them today and they turned out fantastic. I made a tomato sauce that went perfectly with the taste of the pupusas.
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
Instructions
- Roast tomatoes, garlic and onion in a nonstick skillet over high heat to ensure they get a smoky flavor.
- Once they are ready, combine vegetables in blender with spices (except bay leaves) and water.
- Transfer everything to the same pot where you roasted the vegetables, add the bay leaves, and bring to a boil.
- Simmer for 20 minutes.
- Depending on how big you want your pupusas, grab a ball of prepared maseca the size of a golf ball and begin to round with your hands.
- Once rounded, apply pressure to the center to make room and grab a small ball of mozzarella cheese and spread it from the middle towards the sides of the pupusa.
- Fold the tortilla with the cheese in half, remove the excess masa from the sides, and make a ball again and then flatten it with the palms of your hands.
- Cook for about 5 minutes per side, or more if you like them almost crispy like me!
Calories
Fat
Carbs
Protein
