Print

Vegan 'Sancocho' Recipe (Root Stew)

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 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6 servings
Author Clara Gonzalez

Ingredients

  • 1/4 cup of olive oil
  • 3 garlic cloves , crushed
  • 4 sweet peppers (ajíes dulces), crushed (optional)
  • 1 teaspoon of dry oregano leaves
  • 1 cup of yellow split peas
  • 1 qt [1 lt] of vegetable broth
  • 3 qt [3 lt] of vegetable broth , divided
  • 1 cup (about 2 oz) of dry mushrooms (see notes)
  • 1 medium carrot , peeled and chopped
  • 1/4 lb [0.24 kg] of cassava (yuca), peeled and cut into small pieces
  • 1/4 lb [0.24 kg] of malanga (yautía)
  • 1/4 lb [0.24 kg] of West Indian pumpkin (auyama)
  • 1 unripe plantain cut into 1/2" slices
  • 1/4 lb [0.24 kg] of yam (ñame)
  • 1 corn on the cob , cut into 1/2" slices (optional)
  • A bunch of cilantro and parsley , chopped
  • 1 1/2 teaspoons of salt (or more, to taste),
  • 1/2 teaspoons of pepper (or more, to taste)
  • Spicy bitter orange vinegar to serve (optional)

Instructions

  • 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.

Notes

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.