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
• About a 2/3 cup annatto (achiote) oil*
• 2 lbs. yautía (or malanga), peeled
• 1 1/2 lb. yuca, peeled
• 1 lb. unripe bananas
• 1 lb. pumpkin, peeled
• 2 tsp Pisqueya Sazón
• 2 tsp Pisqueya Adobo
• 1 cup vegetable broth (you can also use the liquid from the jackfruit stew)
• 24 12”x12” parchment paper sheets
• Banana leaves, washed, pat dried and cut into 24 - 8”x8” squares
• 12 45” long of kitchen twine strings
• 5 culantro/recao leaves, chopped