Plant-Based Pumpkin & Mushroom Arroz con Gandules

A hearty, plant-based arroz con gandules made with tender pumpkin, savory mushrooms, and classic sofrito. Medium-grain rice is toasted and simmered until fluffy, infused with subtle smokiness and deep Puerto Rican flavor. Comforting, balanced, and satisfying enough to stand on its own or pair with roasted or grilled mains.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Special Equipment: Heavy bottom pot

Ingredients

• 2 cups medium-grain rice, washed until water runs clear

• 1½ cups cooked pigeon peas or 1 can, drained and rinsed

• 3½ to 4 cups vegetable broth or seasoned water

• 1½ cups fresh pumpkin or calabaza, cut into small cubes

• 1½ cups mushrooms, chopped

• Optional 1 cup sliced vegan sausage

• 3 tbsp sofrito with recao or culantro

• ¼ cup tomato sauce

• 2 tbsp olive oil or avocado oil

• 1 tsp adobo seasoning, or to taste

• 1 tsp sazón

• 1 tsp dried oregano

• ½ to 1 tsp mesquite liquid smoke

• Salt and black pepper, as needed

• Fresh cilantro or recao leaves, chopped

• drizzle of olive oil or squeeze of lime

Directions

1. Heat oil in a caldero or heavy pot over medium heat. Add sofrito and cook 1 to 2 minutes until fragrant.

2. Add pumpkin and mushrooms or vegan sausage. Sauté until mushrooms release moisture and pumpkin begins to soften.

3. Stir in tomato sauce, adobo, sazón, oregano, and liquid smoke. Cook 1 minute to bloom flavors.

4. Add rice and pigeon peas, stirring until everything is evenly coated.

5. Pour in broth, taste, and adjust seasoning. Bring to a gentle boil, cover, reduce heat to low, and cook 20 to 25 minutes.

6. Turn off heat and let rest, covered, for 5 minutes.

7. Fluff gently and fold in fresh herbs. Finish with olive oil or lime if desired.