Vegan Sancocho

Warm up your soul with Vegan Sancocho, a plant-based twist on the beloved Latin American comfort stew. Bursting with vibrant flavors and hearty textures, this recipe features a medley of wholesome ingredients like green plantains, sweet potatoes, yuca, and chickpeas, all simmered to perfection in a fragrant vegetable broth infused with cumin, smoked paprika, and oregano. The addition of chunky corn on the cob and a zesty finish of lime juice brings a delightful balance to the rich, earthy base. Perfect for a cozy family dinner or meal prep, this vegan sancocho offers a satisfying, nourishing bowl of goodness that’s both gluten-free and dairy-free. Garnished with fresh cilantro for an herby touch, it’s the ultimate one-pot comfort food for plant-based eaters and anyone craving a hearty, flavorful stew!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 medium red bell pepper, chopped
• 2 large green plantains, peeled and sliced
• 2 large sweet potatoes, peeled and cubed
• 1 large yuca (cassava), peeled and cubed
• 2 medium carrots, peeled and sliced
• 2 ears corn on the cob, cut into chunks
• 8 cups vegetable broth
• 1 can canned chickpeas, drained and rinsed
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 bay leaf
• 0.5 cup fresh cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Step 2

Add the minced garlic and chopped red bell pepper, and sauté for another 2 minutes until the garlic is fragrant.

Step 3

Stir in the plantains, sweet potatoes, yuca, carrots, and corn. Mix well to coat the vegetables in the oil and aromatics.

Step 4

Pour in the vegetable broth and add the chickpeas, lime juice, cumin, oregano, smoked paprika, bay leaf, salt, and black pepper.

Step 5

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45-50 minutes, or until the vegetables are tender and the flavors have melded together.

Step 6

Remove the bay leaf before serving.

Step 7

Ladle the sancocho into bowls and garnish with fresh cilantro. Serve hot and enjoy!

Nutrition Facts

Serving size	(4312.0g)

Amount per serving	% Daily Value*
Calories	3144.5

Total Fat 63.4g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 8537.5mg	0%
Total Carbohydrate 596.4g	0%
Dietary Fiber 92.3g	0%
Total Sugars 159.9g
Protein 97.6g	0%

Vitamin D 0IU	0%
Calcium 791.8mg	0%
Iron 31.7mg	0%
Potassium 10734.5mg	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: 17.1%

Protein: 11.7%

Carbs: 71.3%