Vegan Sancocho

A Hearty Dominican Root Vegetable Soup

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Sancocho is a traditional soup found in many Latin American cuisines, most popular in Dominican Republic and Puerto Rico. Traditionally, it's composed of meat, broth, yuca, platano, and vegetables.  As a vegan who is also a Boricua, I found it quite necessary to VEGANIZE this famous cultural dish.  This is hands-down one of my favorite soups! It's super filling, healthy and rich in culture! I hope you enjoy this recipe as much as I do!

Let's begin.

 

FLAVORFUL + HEARTY + Comforting

Natural INGREDIENTS

TOTAL TIME: < 45 MINUTES

 4 SERVINGS

 

What You'll Need:

  • 1/2 cup dried organic red lentils
  • 1 tbsp olive oil (or grape seed oil)
  • 1/4 medium yellow onion, chopped
  • 1/2 medium red bell pepper, chopped
  • 1 spoonful of GOYA Culantro Base
  • 1 tbsp tomato paste
  • 3 cups water
  • 2 cups vegetable stock
  • 1/2 small yucca, peeled and cut in half
  • 1/2 small yautia, peeled and cut in half
  • 1/2 medium corncob, cut in half
  • 1/2 small green plantain, peeled & cut in 1/2" thick slices
  • 1/4 cup fresh cilantro
  • 1/2 tsp ground oregano
  • Adobo, sea salt, onion powder for taste.

 

What To Do:

  • Boil the lentils in a pot filled with water for about 20 minutes, or until tender.
  • Drain, cool and transfer to a blender. Blend to a smooth puree. Set aside.
  • In a large pot, heat the olive oil and add the onion, red bell pepper, garlic and tomato paste.
  • Sauté for 1 to 2 minutes, and then add the lentil puree, water, yucca, yautia, corn and plantain. Cook for 35 minutes over medium heat with the lid on, making sure to stir every 10 minutes.
  • By the end of the cooking time, the stew should be thick and you should be able to stick a fork through the root vegetables. If you want a thinner consistency, add more water, until desired consistency is reached.
  • Stir in the fresh cilantro, ground oregano, adobo and salt to taste.

 

Notes:

  1. If reheating, add some water until stew-like consistency is reached.
  2. You can always pick up a bag of frozen sancocho vegetables at your local bodega. It'll definitely expedite the process! 
  3. I prefer my sancocho to be on the thicker side, so I add just enough water and vegetable stock to cover the stew. 
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Enjoy with:

  • A side of rice, beans and avocado.
  • Tostones

 

MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,

I WOULD LOVE TO SEE YOUR PHOTOS!

¡BUEN PROVECHO!

Entree, SoupYasmin Wells