Vegan Ropa Vieja

Discover a plant-based twist on a Cuban classic with this flavorful Vegan Ropa Vieja! Tender young green jackfruit is shredded to mimic the texture of traditional pulled beef, then simmered in a robust sauce of tomatoes, bell peppers, onions, and bold spices like cumin and smoked paprika. This vegan version captures the essence of the original dish with its rich, savory flavor and hearty appeal, making it perfect for both weeknight dinners and special occasions. Ready in just under an hour, this recipe is not only easy to prepare but also deliciously versatile—serve it with rice, warm tortillas, or crusty bread for a satisfying meal. Garnished with fresh cilantro and a squeeze of lime, this vibrant dish is sure to be a crowd-pleaser for vegans and non-vegans alike.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cans (14 oz each) canned young green jackfruit
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Drain and rinse the canned jackfruit thoroughly. Cut off the hard core portions, then using your hands or a fork, shred the jackfruit to resemble pulled meat.

Step 2

In a large skillet or saucepan, heat olive oil over medium heat. Add the sliced onion and bell peppers, sautéing until they are soft and the onion is translucent, about 5 minutes.

Step 3

Add the minced garlic and continue to sauté for another minute until fragrant.

Step 4

Stir in the shredded jackfruit, diced tomatoes with juice, tomato paste, and vegetable broth.

Step 5

Add the cumin, smoked paprika, dried oregano, bay leaf, salt, and black pepper. Mix well to combine all ingredients.

Step 6

Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 30 minutes, stirring occasionally, until the jackfruit is tender and the flavors have melded.

Step 7

Remove the lid and increase the heat to medium-high to let the sauce thicken slightly, cooking for an additional 5-10 minutes. Remove the bay leaf.

Step 8

Stir in the chopped cilantro, saving a bit for garnish.

Step 9

Serve the vegan ropa vieja hot, garnished with remaining cilantro, with lime wedges on the side.

Nutrition Facts

Serving size	(1987.3g)

Amount per serving	% Daily Value*
Calories	801.0

Total Fat 34.4g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3485.6mg	0%
Total Carbohydrate 118.4g	0%
Dietary Fiber 35.9g	0%
Total Sugars 41.8g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 526.9mg	0%
Iron 11.9mg	0%
Potassium 6017.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 9.1%

Carbs: 55.0%