A filling, flavorful stew with lots of veggies, this Vegan asopao (rice and garden vegetables pottage) is perfect to atone for days of excesses and give our bodies a rest, or as a comforting soups for vegans, vegetarians and those who'd like to enjoy the occasional meatless days.
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- Last reviewed . Published Dec 28, 2012Why we ❤️ it
Do you ever feel like your body is asking you to slow down, to take it easy? Those are the moments when a comforting, healthful dish like a vegan asopao comes handy. It's also a great choice for vegans looking to stay connected to their roots, and for the ones wanting to reduce meat days in their diet.
Sometimes instead of the traditional asopao that is heavier on our organism, I raid my potted garden for herbs to make something like this: Beautiful, tasty, comforting, light.
Top tips
Unlike the traditional asopao, this does not contain tomato sauce or paste. The color is provided by the auyama (Dominican calabaza), so be sure to pick one with a bright orange flesh. You can add some tomato paste or sauce if you wish, or find it too pale for your taste – or better yet, some bija powder (annatto seed powder).
The reason we're soaking the rice in veggie broth beforehand is because this asopao is cooked for a shorter time than the traditional as vegetables do not take as long to cook as meat. We want to shorten the preparation and infuse the rice with flavor.
If you are scared of the "sliminess" of okra, fear not, a touch of vinegar fixes that. Or leave the okra out altogether. Substitute okra for whatever veggie you'd like best (sliced celery stalk, diced carrots, diced potatoes, etc. Even guandules.)
Okra and vegan asopao.
Serving suggestions
Keeping with the vegan theme, our favorite side dish, Tostones (fried green plantain), is also vegan, and for a lighter version, try my Air fryer tostones (can be made in an oven too). Fritos maduros and some avocado slices will make this an unforgettable meal.
Serving Casabe with asopao was common in my family, so that's another great choice.
We love adding some hot sauce to it, and our traditional Agrio de naranja (o Agrio de vinagrillo) adds the right amount of spice and citrus flavors.
About this recipe
Typically, Dominican – and Puerto Rican – asopao combine rice, vegetables and some kind of meat or seafood (chicken is the most popular), but I have "veganized" many of our recipes (check the very popular Vegan sancocho!), because we want everyone to be able to enjoy our Dominican flavors.
All and all another very enjoyable vegetarian and vegan recipe.
Recipe
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Vegan Asopao Recipe (Rice and Vegetables Stew)
Ingredients
- 1 cup rice, (carolina, medium grain)
- 1 quart vegetable broth, [2 liters] (divided)
- 3 tablespoon olive oil
- 6 cloves garlic, thinly sliced
- 1 small red onion, minced
- 1 teaspoon oregano (dry, ground)
- 1 tablespoon parsley, roughly chopped (or cilantro)
- 1 tablespoon basil, roughly chopped
- 2 tablespoon chives, roughly chopped
- 2 tablespoon rice vinegar, or 1 tablespoon of apple cider vinegar
- 1 pound auyama (kabocha squash), [0.48 kg], diced
- 1 stalk celery, sliced (optional)
- 1 red bell pepper, diced
- ½ cup pitted green olives, (optional)
- 2 tablespoon capers, (optional)
- 1 doz cherry tomato, halved
- ½ cup sliced okra
- 1 ½ teaspoon salt, (or more, to taste)
Instructions
1. Soak rice
- Combine the rice and broth and let it rest for 10 minutes.Separate rice and liquid and set both aside for later use.
2. Sauté the vegetables
- In a large pot, heat the oil over very low heat. Add the garlic and onion, and cook, stirring frequently, until the garlic has turned soft and release its aroma. Stir in oregano, parsley, basil, and chives, and cook stirring until they start to wilt.Pour in the broth you had set aside, and increase temperature to medium-high heat.
3. Cook the rice
- When the water breaks the boil, stir in rice, auyama, celery, red pepper, olives, and capers. Simmer covered, stirring frequently, for 15 minutes, or until the auyama is cooked through.Add tomatoes, okra, and vinegar. Simmer uncovered until the vegetables are cooked through and the rice has opened and doubled in size (about 15 minutes). Season with salt to taste.
4. Serve
- Remove from the heat and serve per suggestions above the recipe.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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FAQs
Asopao is a rice pottage (stew) popular in the Dominican Republic and Puerto Rico. It combines rice, vegetables and some kind of protein in it.
Asopao is cooked by sautéing or browning some type of protein (the method will depend on the protein), then simmered with water, rice, vegetables, herbs and seasonings until the rice doubles and the soup thickens.