Name: Puerto Rican Vegan Sancocho
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 4 tablespoons achiote oil or olive oil; 1/2 cup sofrito; 1 bottom mushrooms; 5-6 veggie broth; 2 water; 1 green plantain, peeled and chopped into 1-inch circles; 1 cassava (yuca), peeled and chopped; 1 yam (batata), peeled and cubed; 1 taro root (yautia); 2 yellow potatoes, cubed; 1-2 carrots, sliced; 1 corn cobb, sliced into 2-inch circles; 1 cup kabocha squash or butternut squash; 1 adobo and sazon; salt and pepper to taste; 1 bay leaf; 1 teaspoon dried oregano; 1 handful of cilantro and culantro (recao); 1/4 tomato sauce

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Puerto Rican Vegan Sancocho

Author: Mariela

Prep Time 30 min Cook Time 35 min Total Time 1 hr 5 mins Servings: 8

Description

Puerto Rican Vegan Sancocho is a one-pot recipe, easy to make, and filled with Caribbean flavors. A vegan version of the traditional stew that is common in Latin American Cuisine.

Instructions

Carefully peel the roots and veggies and add it to a large bowl filled with the veggie broth.
Preheat a large caldero or Dutch oven to medium heat. Add oil, sofrito, and sauté for a few minutes.
Add mushrooms and sauté for 8 minutes, remove mushrooms and set aside.
Add roots and plantains with broth, herbs, seasonings, and water to the caldero or Dutch oven.
Cook for 8 minutes, then add corn, bay leaf, tomato sauce, and kabocha squash. Cook for 25 minutes or until veggies and roots are tender. Add mushrooms and stir to incorporate.
Serve with white rice, avocado, and bread. Enjoy!

Note

*I recommend you to use white batata because purple yam or ube is very sweet and will make your sancocho very sweet. If you can't find white batata replace it with more potato.

Puerto Rican Vegan Sancocho

Description

Ingredients

Instructions

Note

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