Vegetarian Ropa Vieja

Transform traditional Cuban flavors into a plant-based delight with this Vegetarian Ropa Vieja, a creative twist on the classic dish. Tender shredded young green jackfruit mimics the texture of slow-cooked meat, while a vibrant medley of bell peppers, onions, and aromatic spices like cumin, smoked paprika, and oregano infuse every bite with smoky, savory depth. Simmered in a rich tomato-based sauce and finished with fresh cilantro and a squeeze of lime, this dish offers bold, comforting flavors without compromise. Perfect served over rice or alongside warm tortillas, this easy-to-make recipe is a show-stopper for weeknight dinners or hearty weekend meals. Healthy, flavorful, and vegan-friendly, this Vegetarian Ropa Vieja is a must-try for anyone seeking plant-based comfort food.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cans (20 oz each) canned young green jackfruit
• 3 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 1 can (14 oz) canned diced tomatoes
• 1 bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup chopped fresh cilantro
• 1 lime, cut into wedges

Directions

Step 1

Drain the jackfruit and use your fingers to shred it into pieces resembling pulled meat.

Step 2

In a large skillet or pot, heat the olive oil over medium heat.

Step 3

Add the sliced onion and cook for about 5 minutes until soft.

Step 4

Stir in the red and green bell peppers and continue cooking for another 5 minutes until softened.

Step 5

Add the minced garlic, cumin, oregano, and smoked paprika, cooking for 1 minute until aromatic.

Step 6

Stir in the tomato paste and cook for 2 minutes while stirring to ensure it blends well with the onions and peppers.

Step 7

Add the shredded jackfruit to the pan and combine thoroughly with the vegetable mixture.

Step 8

Pour in the vegetable broth, diced tomatoes, bay leaf, salt, and black pepper.

Step 9

Bring the mixture to a simmer, cover the pot, and reduce the heat to low.

Step 10

Let it cook for 45 minutes, stirring occasionally, until the jackfruit is tender and the flavors meld together.

Step 11

Remove the bay leaf and adjust seasoning with more salt or pepper if necessary.

Step 12

Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(2765.5g)

Amount per serving	% Daily Value*
Calories	1283.0

Total Fat 63.4g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 9.5g
Cholesterol 7.9mg	0%
Sodium 3508.1mg	0%
Total Carbohydrate 160.6g	0%
Dietary Fiber 45.1g	0%
Total Sugars 51.2g
Protein 29.6g	0%

Vitamin D 0IU	0%
Calcium 679.0mg	0%
Iron 15.1mg	0%
Potassium 8533.1mg	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: 42.9%

Protein: 8.9%

Carbs: 48.2%