Though food holds various roles in our day-to-day lives, there is no denying its impact of staying connected and celebrating our cultures. Whether it’s Bijan’s Middle Eastern and Hispanic culture or Gabe’s Colombian culture, we continue to find ways to celebrate and acknowledge who we are – even within a vegan lifestyle! After taking our first trip to Colombia together, we were both in awe of the rich gastronomy everywhere we went. As soon as we got back to our home in Buffalo, we went straight for the kitchen to make our Colombian favorites vegan! Papas Chorreadas is a traditional Colombian dish that features perfectly cooked potatoes over a tasty and comforting tomato-based sauce. The first bite transported us back to Colombia right away! It was a great reminder that food does have the power to connect us to our cultures, but also lets us travel anywhere we want in the world – even if you are vegan!
- 2 pounds potatoes
- 1 tablespoon olive oil
- 2 tablespoons vegan butter
- 1 onion, peeled and diced
- 3 tomatoes, diced
- 4 garlic cloves, peeled and minced
- 1 tablespoon Colombian triguisar seasoning
- 1/ 4 teaspoon ground cumin
- 1/ 4 teaspoon paprika
- Salt, to taste
- 1 1/ 2 cups coconut milk
- 2 tablespoons ketchup, (optional)
- Sliced green onions, for garnish
Add potatoes to a large pot with water and cook until fork-tender.
Meanwhile, heat olive oil in a sauce pan over medium heat. Add vegan butter, onion, tomatoes and garlic. Mix well and cook until onions are translucent, about 5 minutes.
Stir in spices and cook until onion is caramelized, about 12-15 minutes. Add coconut milk and ketchup (if using). Bring to a boil until sauce is thickened, about 5 minutes.
Drain potatoes and add to sauce, cooking until sauce has thickened.
Serve with a sprinkle of green onions and enjoy!