Vegan Sancocho (Root Vegetables Stew)

Sancocho is a traditional Hispanic dish made up of root vegetables, beef or chicken, and broth. It is usually served in cold or rainy weather. However, it’s also a great meal to have to scare the cold/flu away.

Since this is a vegan blog, of course I will omit the chicken and beef. But believe me, it will be just as delicious.

My mom (who’s Colombian) used to make this a lot when I was a kid. As soon as I smelled cilantro in the house, I immediately knew she was making Sancocho. I have to be honest with you, though, at first I did not like the smell of the cilantro, but I definitely grew to love it. Now, every time I smell cilantro, it reminds me of my mom. :)

In any case, if you’re looking for a hearty meal, look no further and try out this Sancocho.

Buen provecho!

Ingredients:

• 2 medium red skin potatoes, peeled and cubed
• 3 medium carrots, peeled and cut in 1 inch chunks
• 1 medium yautía (or Malanga), peeled and cubed
• 6 – 8 pumpkin chunks, peeled (about 2 handfuls)
• 1 green plantain, peeled and cut into 1 inch chunks
• 2 celery stalks, cleaned and thinly sliced
• 1 handful green onions (scallions), thinly sliced
• 4 – 5 mini red sweet peppers, sliced
• 4 small corns on the cob
• 2 tbsp sofrito
• 1 – 2 tbsp olive oil
• 1 vegetable bouillon cube
• 2 tbsp hogao (sautéed tomato and onions)
• 2 – 3 bay leaves
• 1 tbsp cilantro, finely chopped
• 1 tsp Adobo seasoning (more if needed)
• 1 tbsp salt, divided
• 10 – 15 turns of freshly cracked black pepper, divided
• Water
• Lemon or lime juice to add before serving (optional)
• Cooked white rice (optional)
• Avocado slices, for garnish at the end (optional)

Preparation:

1. In a large stockpot, add the olive oil, sofrito, green onions, sweet peppers, celery and bouillon cube. Turn the stove on medium/high heat.
2. Smash the bouillon cube so that it melts in with the rest of the ingredients.
3. Allow for the celery and peppers to soften.
4. Add the hogao and let those juices mix together.
5. Season with half of salt and pepper.
6. Add the viandas (potatoes, carrots, yautías, pumpkins, and green plantains).  Mix well with the ingredients already in the pot.
7. Add water until all the ingredients are covered, plus 1 inch.
8. Add the bay leaves, the chopped cilantro leaves, the Adobo, and the rest of the salt and pepper. Taste and make sure the water is well seasoned. If necessary, you may add more Adobo to taste.
9. Cover the pot and let it come to a boil, then simmer at medium heat for about 30 minutes.
10. Check the pot every so often, and move the Sancocho around to avoid the viandas sticking to the bottom of the pot.
11. Add the corn on the cob when there are 10 minutes left on the timer.
12. Cover the pot again and let it boil for the last 10 minutes. (You’ll know the Sancocho is ready when you poke a fork in the root vegetables and they feel tender.)
13. Turn the stove off and let the Sancocho simmer for 10 – 20 minutes.

Tip: Once served in individual bowls, you may add the cooked white rice, garnish with avocado slices, and/or drizzle a little lemon or lime juice (optional).

Makes 4-6 servings.

Vegan Sancocho

Vegan Sancocho with White Rice