[Aunt Clara]

I know, I know, sounds like an abomination unto nature, but there is a reason for this recipe: Aunt Ilana had never tried our beloved sancocho because by the time she arrived in our country she had been a vegetarian for a long time. So inspired by a recipe from a Dominican vegan friend of mine I embarked into a process of test and research. The result is not, and taste not like the real thing, but it is good enough in itself and a pretty decent approximation.

For this recipe you will have to procure, besides the other ingredients, 3 pounds of seitan, or prepare it yourself at home.

And without further ado...


This is, without doubt, Dominican's most cherished culinary treasure. It is a dish that is usually prepared for special occasions. Its preparation is long and it contains many ingredients. However, the time it takes to prepare is the time best enjoyed with friends, while drinking a little rum or a cold beer. The traditional one is made of beef, however the Sancocho de Siete Carnes (7-meat Stew) is the deluxe version. You can skip the other meats if you want.

Time: 60 Mins
Difficulty: Advanced
Serve: 4 people

Before starting to cook: Cut the seitan into pieces that would fit in a spoon.

Ingredients:

• 3 lbs seitan
• 4 lemons cut in halves
• 1 tablespoon of mashed garlic
• 4 tablespoons of oil
• 1/2 lb of cassava cut into 1-inch thick pieces
• 1/2 lb of yam cut into 1-inch thick pieces
• 2 celery stalks
• 1/2 lb of malanga cut into 1-inch thick pieces
• 1/2 lb of potatoes cut into 1-inch thick pieces
• 3 unripe plantains, 2 cut into 1-inch thick pieces
• 2 cubes or cups of vegetable bouillon (optional)
• 2 corn cobs cut into 2-inches long pieces (may be omitted)
• 1/2 teaspoon of powdered oregano
• 1/2 teaspoon of coriander/cilantro
• 2 teaspoons of vinegar
• 1 teaspoon of sugar
• 2 teaspoons of chili pepper sauce or agrio de naranja
• *10 Bollitos de harina (boiled flour rolls) (optional)

Preparation:

1. In an iron pot heat the oil, add the sugar and wait until it turns brown, but before it burns. Add the seitan and stir until it acquires and uniform brown color.
   
2. Add 1/4 gallon of water to the pot and bring to a boil. Add the yam, malanga and the two plantains that you had previously cut. Add the bollitos now. Let simmer for 15 minutes. Add all remaining ingredients and adjust water when necessary. Stir regularly to avoid excessive sticking. Let simmer until the last ingredients you added are tender. Grate the remaining plantain and add to the pot. Let simmer until the stew is thick.
   
3. Adjust salt to taste. Serve while hot with white rice.