ROOT STEW SANCOCHO RECIPE

For vegans and vegetarians who still love and miss sancocho stew, I've created a simple Vegan sancocho recipe that is hearty and filling. Full of familiar flavors, rich, filling, and comforting, serve this meatless stew with steaming rice, and find a new dish for special days.

– ¼ cup olive oil – 3 garlic cloves, crushed – 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

Ingredients:

Step 1:

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

Step 2:

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.

Step 3:

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.

Step 4:

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

Step 5:

Find serving suggestions above the recipe.Remove from the heat and serve.

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