Vegetarian Ropa Vieja
Experience a vibrant twist on a classic Cuban favorite with this Vegetarian Ropa Vieja recipe, featuring young green jackfruit as the star ingredient. Perfectly mimicking the texture of pulled meat, jackfruit is infused with bold flavors from smoked paprika, ground cumin, and oregano, creating a hearty, plant-based dish that’s rich in taste and satisfying to the soul. Sautéed bell peppers, onions, and garlic form a luscious base, while diced tomatoes and vegetable broth bring it all together. Slow simmered to perfection, the dish is finished with a fresh cilantro garnish and tangy lime wedges for a zesty pop. Ready in just over an hour, this vegan rendition of Ropa Vieja is ideal for cozy family dinners or entertaining guests.
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Recipe Information
Ingredients
- 2 cans (20 oz each) canned young green jackfruit
- 3 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1 can (14 oz) canned diced tomatoes
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
Drain the jackfruit and use your fingers to shred it into pieces resembling pulled meat.
In a large skillet or pot, heat the olive oil over medium heat.
Add the sliced onion and cook for about 5 minutes until soft.
Stir in the red and green bell peppers and continue cooking for another 5 minutes until softened.
Add the minced garlic, cumin, oregano, and smoked paprika, cooking for 1 minute until aromatic.
Stir in the tomato paste and cook for 2 minutes while stirring to ensure it blends well with the onions and peppers.
Add the shredded jackfruit to the pan and combine thoroughly with the vegetable mixture.
Pour in the vegetable broth, diced tomatoes, bay leaf, salt, and black pepper.
Bring the mixture to a simmer, cover the pot, and reduce the heat to low.
Let it cook for 45 minutes, stirring occasionally, until the jackfruit is tender and the flavors meld together.
Remove the bay leaf and adjust seasoning with more salt or pepper if necessary.
Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 51.2 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 8533 mg | 182% | |
*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.
