This vegan sancocho is super satisfying and full of flavor! Made with fresh corn, plantains, and sweet potatoes, it's the perfect stew for warming you up on chilly days.
Coat the bottom of a large pot with the oil and place it over medium heat.
When the oil is hot, add the onion and pepper. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
Add the seitan to the pot and cook it with the onion and pepper for about 5 minutes, stirring occasionally, until it begins to brown.
Stir in the garlic, cilantro, and cumin. Cook everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
Stir in the broth, sweet potatoes, and yellow potatoes. Raise the heat and bring the liquid to a boil. Lower the heat and let everything simmer for about 5 minutes.
Stir in the plantain and continue simmering the stew for 10 minutes.
Stir in the corn and tomato paste. Continue simmering the stew for about 7 to 10 minutes, until the broth has thickened slightly and the veggies and plantains are tender.
Take the pot off of the burner and stir in the lime juice. Season the stew with salt and pepper to taste.
Ladle into bowls and serve.
* Feel free to use a ripe (yellow and brown) or unripe (green) plantain, depending on how sweet you'd like your stew to be. I prefer to use half of each!