Vegetarian Sancocho

Dive into the hearty and vibrant flavors of Vegetarian Sancocho, a plant-based twist on the beloved Latin American stew. This comforting recipe is brimming with nutrient-rich root vegetables like yuca, potatoes, and green plantains, alongside sweet corn and tender carrots, simmered in a fragrant broth seasoned with cumin, oregano, and bay leaves. Perfect for cozy dinners or feeding a crowd, this one-pot wonder delivers bold, earthy flavors with minimal effort. Garnished with fresh cilantro and a squeeze of lime, it’s a wholesome, gluten-free dish that’s both satisfying and soul-warming. Whether you’re a seasoned vegetarian or simply exploring meatless options, this Vegetarian Sancocho is sure to impress with its rich, rustic appeal.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 units garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 2 large carrot, sliced
• 1 pound yuca (cassava), peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• 2 medium green plantains, peeled and cut into chunks
• 2 units ear of corn, cut into 4 pieces
• 8 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 2 units bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup cilantro, chopped
• 1 unit lime, sliced into wedges

Directions

Step 1

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

Step 2

Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

Step 3

Stir in the chopped red and green bell peppers, and sliced carrots. Cook for 3-4 minutes until the vegetables begin to soften.

Step 4

Add the yuca, potatoes, green plantains, and corn pieces to the pot and mix well with the sautéed vegetables.

Step 5

Pour in the vegetable broth and add the cumin, oregano, bay leaves, salt, and black pepper. Stir to combine.

Step 6

Bring the stew to a boil over high heat, then reduce the heat to low and cover the pot.

Step 7

Simmer the sancocho for about 45-50 minutes, or until all the vegetables are tender and the flavors are well combined.

Step 8

Remove the bay leaves from the stew and discard them.

Step 9

Stir in the chopped cilantro before serving.

Step 10

Ladle the sancocho into bowls and serve hot with lime wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size	(3983.7g)

Amount per serving	% Daily Value*
Calories	2774.0

Total Fat 52.6g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 7111.5mg	0%
Total Carbohydrate 548.3g	0%
Dietary Fiber 65.8g	0%
Total Sugars 118.6g
Protein 68.2g	0%

Vitamin D 0IU	0%
Calcium 607.2mg	0%
Iron 21.8mg	0%
Potassium 9644.2mg	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: 16.1%

Protein: 9.3%

Carbs: 74.6%