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Vegan Sancocho: Heartwarming Latin American Hearty Stew Recipe

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Sancocho is a traditional Latin American stew known for its hearty and comforting qualities. This vegan version uses plant-based ‘chicken’ and a medley of fresh vegetables simmered in fragrant spices, offering a flavorful and wholesome meal perfect for any occasion.

Ingredients

Main Ingredients

  • 16 oz potatoes, peeled and chopped
  • 1 cup vegan chicken, chopped
  • 2 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 2 corn cobs, cooked and chopped into 3 parts
  • 6 scallions, chopped
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 medium tomato, chopped
  • 1/2 lime, juiced
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Precook Vegan Chicken: Heat half of the vegetable oil in a pan over medium heat. Add the chopped vegan chicken and cook until browned and slightly crispy. Remove from the pan and set aside.
  2. Sauté Aromatics: In the remaining vegetable oil, add the minced garlic and chopped scallions. Sauté until fragrant and soft, about 2-3 minutes, being careful not to burn the garlic.
  3. Add Potatoes: Add the peeled and chopped potatoes to the pan, stirring to coat them with the aromatic oil and flavors. Let the potatoes absorb the flavors for 2-3 minutes.
  4. Pour Broth and Simmer: Pour in the vegetable broth, increasing the heat until it begins to simmer. Reduce heat to medium-high and add the pre-cooked vegan chicken and the chopped corn cobs, followed by the cumin and chopped tomato.
  5. Cook Until Tender: Let everything simmer gently for 15-20 minutes or until the potatoes are tender when pierced with a fork.
  6. Finish and Garnish: Turn off the heat, then stir in the lime juice and chopped cilantro. Adjust salt and pepper to taste before serving.

Notes

  • Use any vegan chicken substitute you prefer, such as seitan, soy-based products, or tempeh.
  • Make sure to cook the corn cobs beforehand to ensure they soften during simmering.
  • For a spicier kick, add chopped chili peppers along with the garlic and scallions.
  • This stew pairs well with steamed rice or warm crusty bread.
  • Leftovers can be refrigerated and taste even better the next day.

Find it online: https://marthatasty.com/vegan-sancocho-heartwarming-latin-american-hearty-stew-recipe/