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Vegan 'Sancocho' [Recipe + Video] Vegetables and Roots Stew
5 from 64 votes

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

This Vegan 'Sancocho' is a vegetable and root stew featuring yellow split peas, a mix of roots including cassava, yautia, and yam, and plantain for hearty texture. The roots and peas simmer together in a seasoned vegetable broth with oregano and garlic. Dried porcini mushrooms add depth, while fresh cilantro and parsley finish the stew with bright herb notes. The stew offers a thick, comforting blend of soft roots and flavorful broth suited to a filling vegan meal.

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

Ingredients

  • ¼ cup olive oil
  • 3 garlic crushed, cloves
  • 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 dried mushrooms about 2 oz [57 g]) of dry porcini (see notes
  • ¼ pound cassava 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 yam yam, read more) [0.24 kg] (optional, also called ñame
  • 1 corn cob cut into ½" slices (optional)
  • 1 bunch cilantro and parsley, chopped
  • 1½ teaspoon salt (or more, to taste),
  • ½ teaspoon black pepper freshly-cracked, or ground) (or more, to taste
  • agrio de naranja to serve (optional)

Instructions

1. Sauteing vegetables
    Cup of Yum
  1. Heat the olive oil over medium heat. Add the garlic, orégano, and split peas. Cook and stir for a few seconds.
2. Simmering
  1. 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
  1. 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
  1. Chop the cilantro and parsley and add to the pot.Season with salt and pepper to taste.
5. Serving
  1. Remove from the heat and serve.Find serving suggestions above the recipe.

Notes

  • Use a 6 quart or larger pot to ensure ample space for all ingredients and simmering.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 344

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.