Puerto Rican Vegan Sancocho
Servings 8 people
Ingredients
- 4 tbsp achiote oil or olive oil
- 1/2 cup sofrito
- 1 pound bottom mushrooms
- 5-6 cups veggie broth
- 2 cups water
- 1 green plantain, peeled and chopped into 1-inch circles
- 1 large cassava (yuca), peeled and chopped
- 1 yam (batata), peeled and cubed
- 1 large taro root (yautia), *see notes
- 2 large yellow potatoes, cubed
- 1-2 carrots, sliced
- 1 corn cobb, sliced into 2-inch circles
- 1 cup kabocha squash or butternut squash
- 1 tbsp or eaach adobo and sazon
- salt and pepper to taste
- 1 bay leaf
- 1 tsp dried oregano
- 1 of each handful of cilantro and culantro (recao)
- 1/4 tomato sauce
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!
Notes
*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.
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