Vegetarian Sancocho
Warm, hearty, and bursting with flavor, this Vegetarian Sancocho is a plant-based twist on the traditional Latin American comfort food stew. Packed with vibrant ingredients like yuca, green plantains, carrots, and bell peppers, this recipe is a celebration of nourishing root vegetables and bold spices like cumin and oregano. Simmered in a rich vegetable broth, it delivers a satisfying depth of flavor and a tender texture that's perfect for a cozy meal. A sprinkle of fresh cilantro and a squeeze of zesty lime juice add a refreshing finishing touch. Ready in just over an hour, this vegan sancocho is ideal for family dinners or gatherings, offering a wholesome, delicious option that's both filling and nutritious. Whether you're looking for a one-pot easy dinner idea or a comforting vegetarian stew, this recipe is a must-try for food lovers seeking authentic Latin flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 units garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 large carrot, sliced
- 1 pound yuca (cassava), peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 2 medium green plantains, peeled and cut into chunks
- 2 units ear of corn, cut into 4 pieces
- 8 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 units bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup cilantro, chopped
- 1 unit lime, sliced into wedges
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
Stir in the chopped red and green bell peppers, and sliced carrots. Cook for 3-4 minutes until the vegetables begin to soften.
Add the yuca, potatoes, green plantains, and corn pieces to the pot and mix well with the sautéed vegetables.
Pour in the vegetable broth and add the cumin, oregano, bay leaves, salt, and black pepper. Stir to combine.
Bring the stew to a boil over high heat, then reduce the heat to low and cover the pot.
Simmer the sancocho for about 45-50 minutes, or until all the vegetables are tender and the flavors are well combined.
Remove the bay leaves from the stew and discard them.
Stir in the chopped cilantro before serving.
Ladle the sancocho into bowls and serve hot with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 20.9 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1655 mg | 35% | |
*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.
