Vegan Ropa Vieja

5 from 14 votes

This vegan spin on classic Cuban ropa vieja features shredded soy curls in spicy sauce with juicy green olives and a sprinkle of fresh cilantro. A delicious protein-packed comfort food dinner that's easy enough for a weeknight!

Prep Time20

Cook Time25

Total Time45

Course: Entree

Cuisine: Cuban

Servings:

Calories: 386kcal

Author: Alissa Saenz

Ingredients

6 ounces Butler Soy Curls
2 cups vegetable broth
2 tablespoons olive oil
1 medium red bell pepper, sliced into strips
1 medium green bell pepper, sliced into strips
1 small onion, cut in half and then cut into half rings
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon smoked paprika
½ teaspoon allspice
¼ teaspoon cayenne pepper
¼ cup dry red wine
1 (14 ounce or 400 gram) can crushed tomatoes
3 tablespoons soy sauce
1 teaspoon red wine vinegar
½ teaspoon liquid smoke
⅔ cup pimento-stuffed green olives, halved
Salt to taste
¼ cup fresh cilantro
Cooked rice, for serving

US Customary - Metric

Instructions

Place the soy curls into a medium bowl and pour the vegetable broth over them.
Allow the soy curls to soak for 10 minutes.
When the soy curls have finished soaking, drain any excess vegetable broth.
Place the soy curls on a cutting board, then use a large knife to slice each soy curl into thin strips running the length of the soy curl, creating a shredded texture.
Coat the bottom of a large skillet with the olive oil and place it over medium-high heat.
When the oil is hot, add the peppers and onion.
Cook the peppers and onion for about 5 minutes, until they begin to tenderize and the onion starts to brown in spots.
Add the shredded soy curls to the skillet. Cook for about 5 minutes, flipping occasionally, until they begin to dry up and brown in spots.
Add the garlic, cumin, smoked paprika, sweet paprika, allspice, and cayenne pepper. Cook everything for about 1 minute, until the mixture becomes very fragrant.
Stir in the wine and bring it to a simmer.
Lower the heat and allow the wine to simmer until most of it has cooked off, about 4 minutes.
Stir in the tomatoes, soy sauce, vinegar, and liquid smoke.
Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally, until the sauce thickens up slightly.
Remove the skillet from the heat and stir in the olives. Season the mixture with salt to taste.
Sprinkle with cilantro, divide onto plates and serve with rice.

Notes

Nutrition information does not include rice.

Nutrition