Vegan Sancocho
Warm, hearty, and packed with Caribbean-inspired flavors, this Vegan Sancocho recipe is a plant-based twist on the traditional Latin American stew. Featuring hearty vegetables like green plantains, yuca, sweet potatoes, carrots, and corn, this comforting one-pot dish is simmered in a flavorful vegetable broth seasoned with smoked paprika, cumin, oregano, and lime juice for a zesty kick. Protein-rich chickpeas add a satisfying texture, while fresh cilantro provides a bright, herbaceous garnish. Ready in just 80 minutes and perfect for a cozy family dinner or meal prepping, this gluten-free and vegan sancocho is a delicious way to enjoy a flavorful, wholesome stew.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 2 large green plantains, peeled and sliced
- 2 large sweet potatoes, peeled and cubed
- 1 large yuca (cassava), peeled and cubed
- 2 medium carrots, peeled and sliced
- 2 ears corn on the cob, cut into chunks
- 8 cups vegetable broth
- 1 can canned chickpeas, drained and rinsed
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- 0.5 cup fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and chopped red bell pepper, and sauté for another 2 minutes until the garlic is fragrant.
Stir in the plantains, sweet potatoes, yuca, carrots, and corn. Mix well to coat the vegetables in the oil and aromatics.
Pour in the vegetable broth and add the chickpeas, lime juice, cumin, oregano, smoked paprika, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45-50 minutes, or until the vegetables are tender and the flavors have melded together.
Remove the bay leaf before serving.
Ladle the sancocho into bowls and garnish with fresh cilantro. Serve hot and enjoy!
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8538 mg | 371% | |
| Total Carbohydrate | 596.4 g | 217% | |
| Dietary Fiber | 92.3 g | 330% | |
| Total Sugars | 159.9 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 10734 mg | 228% | |
*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.
