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.