Vegan Ropa Vieja
Elevate your vegan cooking game with this plant-based twist on a classic Cuban dish—Vegan Ropa Vieja! Packed with bold, smoky flavors, this recipe swaps the traditional shredded beef for tender, savory jackfruit, perfectly seasoned with cumin, smoked paprika, and oregano. Sweet bell peppers, onions, and a rich tomato-based broth create a hearty, satisfying meal that’s brimming with vibrant colors and textures. Ready in just under an hour, this versatile dish is perfect for busy weeknights or as a showstopper at your next dinner party. Serve it with fluffy rice or warm tortillas, a sprinkle of fresh cilantro, and a squeeze of lime for a zesty finishing touch. Whether you're vegan or simply looking for a meat-free meal, this one-pot wonder is sure to impress!
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Recipe Information
Ingredients
- 2 cans (14 oz each) canned young green jackfruit
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Drain and rinse the canned jackfruit thoroughly. Cut off the hard core portions, then using your hands or a fork, shred the jackfruit to resemble pulled meat.
In a large skillet or saucepan, heat olive oil over medium heat. Add the sliced onion and bell peppers, sautéing until they are soft and the onion is translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Stir in the shredded jackfruit, diced tomatoes with juice, tomato paste, and vegetable broth.
Add the cumin, smoked paprika, dried oregano, bay leaf, salt, and black pepper. Mix well to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 30 minutes, stirring occasionally, until the jackfruit is tender and the flavors have melded.
Remove the lid and increase the heat to medium-high to let the sauce thicken slightly, cooking for an additional 5-10 minutes. Remove the bay leaf.
Stir in the chopped cilantro, saving a bit for garnish.
Serve the vegan ropa vieja hot, garnished with remaining cilantro, with lime wedges on the side.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 41.8 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 6017 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
