Vegan Sancocho

5 from 5 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Entree, Soup

Cuisine: American, Latin American

Servings:

Calories: 303kcal

Author: Alissa Saenz

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 medium green bell pepper, roughly chopped
1 (8 ounce or 226 gram) package seitan, cut into ½-inch pieces
4 garlic cloves, minced
½ cup chopped fresh cilantro
1 teaspoon ground cumin
5 cups vegetable broth
2 medium yellow potatoes (about 12 ounces total), scrubbed and cut into 1-inch pieces
1 medium sweet potato (about 12 ounces total), scrubbed and cut into 1-inch pieces
1 medium plantain (ripe or green is fine*), peeled and cut into ½ inch slices
3 medium ears of corn on the cob, cut into 2 to 3 inch pieces
¼ cup tomato paste
2 tablespoons lime juice
Salt & pepper, to taste

US Customary - Metric

Instructions

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.

Notes

* 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!

Nutrition