Pasteles en Hoja VEGAN – Pisqueya

Ingredients

• ½ cup water
• ¼ cup quinoa, rinsed
• 2 tbsps. annatto (achiote) oil*
• 1 small yellow onion, chopped
• 5 large garlic cloves, minced
• ¼ cup sofrito
• ½ cup tomato sauce
• 3 tbsps. tomato paste
• 1 can 14 oz jackfruit, shredded
• 1 ½ tsps. Pisqueya Sazón
• 2 tsps. Pisqueya Adobo
• ¼ cup pitted Manzanilla olives, optional
• ¼ cup roasted peppers, chopped
• 1 cup frozen or canned pigeon peas (or gandules), rinsed
• 1 can (15.5oz) chickpeas, rinsed
• 1 ½ cup vegetable broth
• 2 bay leaves
• Sea salt and black pepper, to taste