How to Make Vegan "Sancocho"

For the vegans and vegetarians who still love their sancocho (root stew) I've created a simple vegan 'sancocho' recipe that is hearty and filling.

– ¼ cup olive oil – 3 garlic cloves – 1 teaspoon oregano – 1 cup yellow split peas – 1 quart vegetable broth – 1 cup dry mushrooms – ¼ pound yuca – ¼ pound yautía – ¼ pound auyama – 1 plantain – ¼ pound ñame – 1 corn cob – 1 bunch cilantro, and parsley – 1½ teaspoon salt – ½ teaspoon pepper – Agrio de naranja, to serve


Sauteing vegetables:

Heat the olive oil over medium heat. Add the garlic, orégano, and split peas. Cook and stir for a few seconds.


Add 1 qt [1lt] of vegetable broth plus 1 qt [1lt] of water. Cover and lower temperature. Simmer until the split peas are very soft. Add more water to maintain the same level and stir when it becomes necessary.

Cooking roots:

When the split peas are cooked through, add the dry mushrooms, cassava, malanga, plantain, pumpkin, yam, and corn. Simmer covered over medium heat until all the vegetables and roots are cooked through.


Chop the cilantro and parsley and add to the pot. Season with salt and pepper to taste.


Serve with bitter orange vinegar on the side and accompany with white rice and some slices of avocado.

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