Vegan Sancocho- Traditional Dominican stew minus the meat
A delicious hearty Dominican classic stew without the meat. This sancocho is 100% vegan made with only whole foods and zero additives. Packed with nutrients and full of fall and Latin flavors, this stew is the perfect comfort food recipe for those colder fall and winter days.
Equipment
- Large pot and cover
Ingredients
- 1 Large Spanish onion (Yellow onion)
- 1 Bulb of garlic
- ¼ CUP vegetable oil (Substitute with any high smoke point oil)
- ½ TBSP Onion powder
- ½ TBSP Granulated garlic
- ½ TBSP Oregano
- ½ TBSP Adobo
- 1 TSP Celery salt
- ½ TSP Coriander powder
- ½ TSP Cumin
- 1 TSP Smoked paprika
- 1 TBSP Tomato paste
- 1 TSP Liquid smoke
- 2 TBSP Dark soy sauce
- 1 TBSP Nutritional yeast
- 1 Cassava (Yuca) (658g)
- 2 Green plantains
- 1 Large potato OR 2 medium potatoes (442g)
- 2 Medium carrots (122g)
- 3 Cobs of corn
- 2 Medium small sweet potatoes (265g)
- ½ Auyama (486g) Dominican pumpkin
- 1 Medium batata (352g) Dominican sweet potato
- 1 Butternut squash (925g)
- 1 Yellow plantain
- 2 LITERS (8 cups) Vegetable stock (substitute for 2 liters of water plus 2 vegetable stock cubes)
- 2 Lime (juice of 2 fresh limes)
- 1 Bunch of cilantro (chopped)
Instructions
- Prep the vegetables:Mince onion and garlic. Feel free to use an electric device for ease if needed. Peel and cut the vegetables into similar sized pieces, making sure to remove all seeds from auyama/pumpkin and butternut squash. Only chop one green plantain and half of the second. Save the remaining half green plantain for later.
- Add oil to the pot and saute the onions and garlic on medium heat until translucent. About 5 minutes
- Add in the tomato paste and dry spices and warm for about 2 minutes. (onion powder, granulated garlic, oregano, adobo, celery salt, coriander powder, cumin, and smoked paprika,)
- Add the liquid smoke, nutritional yeast, and soy sauce to the pot and mix well.
- Add the first batch of vegetables to the pot, stir, season with salt and pepper, and saute for about 2 minutes to soak in more flavor. (Yuca/cassava, carrots, batata, green plantains)
- Add the vegetable stock to the pot, mix, cover, and simmer for 10 minutes.
- Mix the pot well to prevent sticking on the bottom. Toss in the corn, cover, and simmer for another 5 minutes.
- Mix well, then add the second batch of vegetables to the pot. Season with salt and pepper. (Butternut squash, yellow plantain, auyama, sweet potato, and potato)
- With the side of a spoon, grate in the leftover green plantain we saved from earlier. Mix well, being cautious not to break up the vegetable too much. Simmer for about 20 minutes.
- Check to see if the last batch of vegetables are tender. If not, simmer for a couple more minutes.
- Once the vegetables are tender, stir vigorously breaking up SOME of the vegetables. Simmer for another 5 minutes.
- To finish, toss in the chopped cilantro and lime juice. Mix well. Taste. Add salt and pepper if needed...AND DONE!! Serve with a side of white rice.
Notes
Notes
- Try and cut the vegetables to similar sizes to allow them to cook evenly.
- To help with oxidization place a wet tea towel (paper towels work well too) over the second batch of vegetables while they wait to be added to the pot.
- In the beginning, be careful when mixing. You don't want to break up the vegetables too early.
- Use what you can find. For example, if you cant find auyama use any pumpkin or squash available.
- Spillage... It will happen, so don't worry. It's just the process of making sancocho, and somehow no pot is ever big enough. keep the heat at medium and try to wipe any liquid that may spill.
- DON'T FORGET THE LIME! The lime truly ties the dish together. Without it, it's not sancocho. Try your best to not substitute with lemon.