Vegan 'Sancocho' [Recipe + Video] Vegetables and Roots Stew

Name: Vegan 'Sancocho' [Recipe + Video] Vegetables and Roots Stew
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: ¼ cup olive oil; 3 garlic cloves; 1 teaspoon oregano; 1 cup yellow split peas; 1 quart vegetable broth; 1 cup dry mushrooms; ¼ pound yuca; ¼ pound Yautia; ¼ pound auyama; 1 plantain; ¼ pound ñame; 1 corn cob; 1 bunch cilantro; 1½ teaspoon salt; ½ teaspoon pepper; agrio de naranja

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Prep Time
30 mins
Cook Time
1 hr
Total Time
2 hrs 30 mins
Servings
6 servings
Calories
344 kcal
Course
Lunch, Dinner
Cuisine
Vegan

Vegan 'Sancocho' [Recipe + Video] Vegetables and Roots Stew

Oriana Walker

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For the vegans and vegetarians who still love their sancocho (root stew) I've created a simple vegan 'sancocho' recipe that is hearty and filling.

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Ingredients

Servings

¼ cup olive oil
3 garlic cloves crushed
1 teaspoon oregano (dry leaves) or ½ teaspoon of powdered orégano
1 cup yellow split peas
1 quart vegetable broth [1 liter] or homemade vegetable broth recipe
1 cup dry mushrooms (about 2 oz [57 g]) of dry porcini (see notes)
¼ pound yuca (cassava) [0.24 kg], peeled and cut into small pieces
¼ pound Yautia (malanga) [0.24 kg] (optional)
¼ pound auyama (kabocha squash) [0.24 kg]
1 plantain (green, unripe) cut into ½" slices
¼ pound ñame (yam, read more) [0.24 kg] (optional)
1 corn cob cut into ½" slices (optional)
1 bunch cilantro and parsley, chopped
1½ teaspoon salt (or more, to taste),
½ teaspoon pepper (freshly-cracked, or ground) (or more, to taste)
agrio de naranja to serve (optional)

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Instructions

1. Sauteing vegetables

Heat the olive oil over medium heat. Add the garlic, orégano, and split peas. Cook and stir for a few seconds.

2. Simmering

Add 1 qt [1lt] of vegetable broth plus 1 qt [1lt] of water. Cover and lower temperature. Simmer until the split peas are very soft. Add more water to maintain the same level and stir when it becomes necessary.

3. Cooking roots

When the split peas are cooked through, add the dry mushrooms, cassava, malanga, plantain, pumpkin, yam, and corn. Simmer covered over medium heat until all the vegetables and roots are cooked through.

4. Seasoning

Chop the cilantro and parsley and add to the pot.Season with salt and pepper to taste.

5. Serving

Remove from the heat and serve.Find serving suggestions above the recipe.

Notes

You need a 6 qt pot or bigger.

Nutrition Information

Show Details

Calories 344kcal (17%) Carbohydrates 57g (19%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 1229mg (51%) Potassium 930mg (27%) Fiber 12g (48%) Sugar 10g (20%) Vitamin A 1036IU (21%) Vitamin C 16mg (18%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 344 kcal

% Daily Value*

Calories	344kcal	17%
Carbohydrates	57g	19%
Protein	11g	22%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	1229mg	51%
Potassium	930mg	20%
Fiber	12g	48%
Sugar	10g	20%
Vitamin A	1036IU	21%
Vitamin C	16mg	18%
Calcium	45mg	5%
Iron	2mg	11%