Imagine a warm, hearty stew that fills your kitchen with enticing aromas, making every guest feel at home. This Vegan “Sancocho” (Root Stew), a comforting dish from Latin American cuisine, is perfect for chilly evenings or when you need a nutritious meal that warms both the body and soul. Bursting with flavor and packed with wholesome ingredients, this dish showcases a medley of root vegetables, legumes, and spices, making it a delightful plant-based option that everyone will love.
Why This Recipe Is Reliable
This Vegan “Sancocho” is not just a recipe; it’s a celebration of flavors and textures. It’s a reliable choice because it combines simple ingredients that are often found in your pantry or local markets. The method is straightforward, making it accessible for both novice cooks and seasoned chefs. Plus, it’s versatile! Feel free to adapt it based on what’s in season or what you have at hand. Whether you’re preparing a family meal or hosting a gathering, this dish is sure to impress.
Ingredient Breakdown
- 1 cup olive oil: For sautéing and adding rich flavor.
- 3 garlic cloves, crushed: Enhance the aroma of the stew.
- 1 teaspoon oregano: Dried leaves or 1/2 teaspoon powdered oregano for an earthy touch.
- 1 cup yellow split peas: A hearty base that offers protein and texture.
- 1 quart vegetable broth: Use homemade for extra flavor or store-bought for convenience.
- 1 cup dry mushrooms: About 2 oz (57 g) of dry porcini adds umami depth.
- 1 pound yuca (cassava): Peeled and cut into small pieces for a starchy component.
- 1 pound yautía (malanga): Optional, but it contributes a unique flavor and texture.
- 1 pound auyama (kabocha squash): Adds sweetness and vibrant color.
- 1 plantain: Green and unripe, cut into 1-inch slices for a subtle sweetness.
- 1 pound ame (yam): Optional, providing additional heartiness.
- 1 corn cob: Cut into 1-inch slices for extra flavor (optional).
- 1 bunch cilantro and parsley: Chopped for freshness and garnish.
- 1 teaspoon salt: Adjust to your taste.
- 1/2 teaspoon pepper: Freshly cracked or ground, to taste.
- Agrio de naranja: Optional, for serving to enhance flavors.
Appliances & Accessories
- Large pot: Ideal for simmering the stew.
- Wooden spoon: Perfect for stirring ingredients as they cook.
- Knife and cutting board: For prepping all the vegetables and ingredients.
- Measuring cups and spoons: Ensures accurate ingredient amounts.
Vegan “Sancocho” (Root Stew): How It’s Done
Step 1: Prepare Your Ingredients
Gather all your ingredients and chop the vegetables into uniform pieces for even cooking. Be sure to peel the yuca and yautía before cutting them into small chunks.
Step 2: Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the crushed garlic and sauté for 1-2 minutes until fragrant. Stir in the oregano and allow it to bloom in the oil.
Step 3: Add the Split Peas and Broth
Next, add the yellow split peas to the pot, stirring to coat them in the oil and aromatics. Pour in the vegetable broth and bring the mixture to a boil.
Step 4: Incorporate the Dry Mushrooms
Add the dry mushrooms to the pot. If you want to enhance the mushroom flavor, you can soak them in warm water for about 20 minutes beforehand. This will also help soften them.
Step 5: Add the Root Vegetables
Once the broth is boiling, add the yuca, yautía (if using), auyama, and plantain slices. If you’re including corn, add the corn cob slices as well.
Step 6: Simmer to Perfection
Reduce the heat to low, cover the pot, and let the stew simmer for about 30-40 minutes. Stir occasionally until the root vegetables are tender and the split peas are cooked through.
Step 7: Season the Stew
Once everything is cooked, season the stew with salt and pepper. Adjust the seasoning to your taste.
Step 8: Garnish and Serve
Just before serving, stir in the chopped cilantro and parsley. Serve hot with a drizzle of Agrio de naranja if desired, and enjoy this delicious Vegan “Sancocho” (Root Stew)!
Make It Diet-Friendly
- Gluten-Free: All ingredients are naturally gluten-free.
- Low-Carb Option: Substitute yuca and plantains with non-starchy vegetables like zucchini.
- Spicy Kick: Add a diced jalapeño or red pepper flakes for heat.
- Protein Boost: Include cooked lentils or chickpeas for added protein.
Watch Outs & How to Fix
Cooking is a journey, and here are some tips to help you out:
- Too Thick: If your stew thickens too much, add more vegetable broth or water until you reach your desired consistency.
- Too Salty: To remedy an overly salty stew, add a peeled potato. It will absorb some of the saltiness.
- Undercooked Vegetables: If your root vegetables are not tender, allow the stew to simmer longer, checking every five minutes.
- Flavorless: Adjust the seasoning with more salt, pepper, or a splash of vinegar to brighten the flavors.
Leftovers & Meal Prep
This Vegan “Sancocho” (Root Stew) is perfect for meal prepping! Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well, so consider making a double batch and freezing half for a quick meal later. Just reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Troubleshooting Q&A
Why is my stew too watery?
If your Vegan “Sancocho” is too watery, allow it to simmer uncovered for a bit longer. This will help the liquid reduce and thicken the stew.
Can I use fresh mushrooms instead of dry?
Yes! Fresh mushrooms can be used in place of dry. Just add them in the last 10 minutes of cooking to avoid overcooking.
Is it possible to make this dish in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
What can I serve with Vegan “Sancocho”?
This stew is hearty enough to be a meal on its own, but you can serve it with a side of rice or a simple green salad for added freshness.
Explore More
- Vegan Spinach And Mushroom Pasta
- Creamy Cajun Corn Chicken Chowder
- Creamy Tomato Spinach Orzo With Chicken
That’s a Wrap
In conclusion, this Vegan “Sancocho” (Root Stew) is a nourishing and flavorful dish that brings people together. It’s easy to make, adaptable, and satisfying, making it a fantastic addition to your culinary repertoire. With the right ingredients and a little bit of love, you can create a meal that not only nourishes but also warms the heart. Give this recipe a try, and let it become a staple in your home!
Enjoy the cooking adventure, and happy eating!
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Vegan "Sancocho" (Root Stew)
Ingredients
Equipment
Method
- Gather all your ingredients and chop the vegetables into uniform pieces for even cooking. Be sure to peel the yuca and yautía before cutting them into small chunks.
- In a large pot, heat the olive oil over medium heat. Add the crushed garlic and sauté for 1-2 minutes until fragrant. Stir in the oregano and allow it to bloom in the oil.
- Next, add the yellow split peas to the pot, stirring to coat them in the oil and aromatics. Pour in the vegetable broth and bring the mixture to a boil.
- Add the dry mushrooms to the pot. If you want to enhance the mushroom flavor, you can soak them in warm water for about 20 minutes beforehand.
- Once the broth is boiling, add the yuca, yautía (if using), auyama, and plantain slices. If you’re including corn, add the corn cob slices as well.
- Reduce the heat to low, cover the pot, and let the stew simmer for about 30-40 minutes. Stir occasionally until the root vegetables are tender and the split peas are cooked through.
- Once everything is cooked, season the stew with salt and pepper. Adjust the seasoning to your taste.
- Just before serving, stir in the chopped cilantro and parsley. Serve hot with a drizzle of Agrio de naranja if desired, and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This stew freezes well; consider making a double batch.
- Reheat on the stove or in the microwave when ready to enjoy.
