Vegan 'Sancocho' Recipe (Root Stew): For the vegans and vegetarians who still love their sancocho I've created a simple one that is hearty and filling.
Prep Time 30minutes
Cook Time 2hours
Total Time 2hours30minutes
Author Clara Gonzalez
1/4cupof olive oil
3garlic cloves, crushed
4sweet peppers(ajíes dulces), crushed (optional)
1teaspoonof dry oregano leaves
1cupof yellow split peas
1qt[1 lt] of vegetable broth
3qt[3 lt] of vegetable broth, divided
1cup(about 2 oz) of dry mushrooms (see notes)
1medium carrot, peeled and chopped
1/4lb[0.24 kg] of cassava(yuca), peeled and cut into small pieces
1/4lb[0.24 kg] of malanga(yautía)
1/4lb[0.24 kg] of West Indian pumpkin(auyama)
1unripe plantain cut into 1/2" slices
1/4lb[0.24 kg] of yam(ñame)
1corn on the cob, cut into 1/2" slices (optional)
A bunch of cilantro and parsley, chopped
1 1/2teaspoonsof salt(or more, to taste),
1/2teaspoonsof pepper(or more, to taste)
Spicy bitter orange vinegar to serve(optional)
Heat the olive oil over medium heat. Add the garlic, sweet pepper, 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.
When the split peas are cooked through, add the dry mushrooms, carrot, 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.
I used dry porcini mushrooms, which are available commercially, or you can make yourself.To make the dry mushrooms, wash and pat-dry 1/4 lb big porcini mushrooms. Place on a oiled baking pan, sprinkle with salt and cook in the oven at 200 ºF for one hour. Remove from the oven. Cool to room temperature and cut into "spoon-sized" pieces.You need a 6 qrt pot or bigger.