Vegan Sancocho (Puerto Rican Veggie Stew)

This vegan-friendly alternative to Sancocho is a great way to include some hearty root vegetables and warmth into your routine during the chillier months.

Sancocho is a traditional beed stew that is popular throughout Latin America and the Caribbean. This stew was one that I would beg my mom for during chilly nights- the kind that left your toes shivering and your brain lacking some form of dopamine. But lo and behold, each sip regenerated just the right amount of warmth to get us to brigher days.

I love using mushrooms in place of meat to create a foundation of umami flavors for the root vegetables to soak up during their cook time. Feel free to use whatever mushrooms you have, but the shiitake and baby bella blend is a personal favorite.

Vegan Sancocho (Puerto Rican Vegetable Stew)

Yield: 4 cups

Time: 1 hour

INGREDIENTS

• 3 tbsp extra virgin olive oil

• 6 ounces shiitake mushrooms

• 8 ounces baby bell mushrooms

• 1/4 cup sofrito

• 1 tbsp tomato paste

• 4 cups water

• 1 tablespoon vegetable stock paste

• 1 green plantain

• 2 large carrots

• 12-ounces kabocha squash

• 8 ounces yuca root, substitute with baby potato

• 2 bay leaves

• 1/4 cup parsley

• fresh chopped parlsey, for garnish

• avocado, for garnish

INGREDIENTS

1. Prepare the vegetables by cutting the shiitake and baby bella mushrooms into quarters. Rinse the kabocha squash, remove the seeds, and chop the squash into 2-inch pieces. Peel the plantain, yuca, carrots and cut into even 1” pieces pieces.

2. Heat 2 tablespoons olive oil in a pot over medium-low heat. Add the mushrooms and saute until softened and slightly browned, about 5-6 minutes. Remove and add the remaining olive oil. Add the sofrito and saute until fragrant, about 2 minutes. Add tomato paste and stir to combine. Pour in 4 cups water and stir in the vegetable stock base until incorporated. Bring to a boil.

3. Add the starchier vegetables that take the longest to cook first (squash and yuca) then reduce to a simmer. Cook for 10 minutes. Then add the remaining vegetables like carrots, potato, and mushrooms. Toss in the 2 bay leaves, cover, and cook for 15-20 minutes until vegetables are fork tender. Add more water, 1 cup at a time, if needed.

4. Stir and taste, adding more salt and/or pepper if needed. Stir in the chopped parsley and serve. Garnish with sliced avocado, fresh parsley, and cracked black pepper.

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