During this time of year, nothing beats a hearty bowl of stew to warm you up. It’s time to bring out the big pots for soups and stews because winter is in full swing. I normally cook a large quantity of stew/soup and store any leftovers for quick, hearty meals at any time. And this classic dish, my vegan sancocho, is my favorite stew for chilly nights.

Vegan sancocho:

Sancocho stew frequently contains a variety of meats, vegetables, and tubers. However, the actual ingredients vary slightly from recipe to recipe.

I said that I would provide vegetarian substitutes to many meat-based Caribbean dishes. Vegan Sancocho, made into my style, may undoubtedly irritate some people due to the lack of meat, but it is delicious!

Because beef is typically where you obtain your basic taste base, I wanted to pack this dish full of flavor. Vegetables actually do have a lot of flavors, so I use a combination of cooking techniques to extract the maximum flavor from them. This recipe may appear somewhat challenging; maybe some components are difficult to obtain; nevertheless, most of them are probably already in your pantry.

Sancocho isn’t something you’ll make every day, but once you try it, you’ll want to make it again!

Sancocho soup straight on in a blue

More Latin-American one pot dishes:

Taco Salad

Black Bean Enchiladas

Vegan Fish Tacos

Tex-Mex Quinoa Casserole

Veggie Fajitas

What is sancocho?

Sancocho (Spanish for “soup”) is a typical Latin American soup, chowder, or stew. Many countries, including Honduras, Cuba, Ecuador, Colombia, the Dominican Republic, Panama, Venezuela, and Puerto Rico, have their own versions.

My grandma used to make this recipe on very cold days or when one of us was feeling under the weather. But it’s the fact that it was a regular part of our holiday celebrations that makes me remember it the most. A “pick-me-up” supper after a busy night of partying is what people eat at the stroke of midnight on New Years’ Eve.

“All well, but what is it?” Sancocho is typically made with large pieces of meat, vegetables, and tubers cooked together in beef stock, but, as this is a vegan blog, you already know that’s not how we roll. It’s known for being a year-round supper; hot or cold, no one can say no to a wonderful bowl of sancocho.

How to make sancocho?

One thing to note is that this recipe requires a great deal of patience due to the time it takes to prepare all of the vegetables. Just keep in mind that you should begin cooking with the longest-cooking ingredient and work your way down to the shortest-cooking ingredients.

ingredients for sancocho

To make vegan sancocho, you need the following ingredients:

Vegan sancocho recipe:

  • 1 tablespoon avocado oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 green onions, chopped
  • 2 stalks celery, chopped
  • ½ medium red bell pepper, chopped
  • 2 vegan bouillon cubes
  • 6 cups water
  • ½ pound dasheen or taro peeled and cut into slices
  • 1 yuca, peeled and chopped
  • ½ pound kabocha squash
  • 2 ears of corns cut into halves
  • 1 plantain peeled and cut into quarters
  • 15 ounce can crushed tomatoes
  • 1 teaspoon oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon Cayenne pepper
  • ½ cup fresh cilantro chopped

How to make vegan sancocho:

  1. Heat olive oil in a large saucepan over medium-high. Add onion and cook until soft, about 2 minutes.
  2. Stir in garlic, green onion, celery, bell pepper, cook for another minute, stirring constantly.
  3. Add vegan bouillon, water, dasheen, yuca, kabocha, corn, plantain, crushed tomatoes, oregano, onion powder, and garlic powder to the pot.
  4. Bring sancocho to a boil, then reduce heat to low and simmer until vegetables are tender and soup is thick, for about 30 minutes.
  5. Add cayenne pepper, cilantro, and salt to taste.

sancocho cooking in pot

Storage, freezing, and reheating instructions

Sancocho freezes well. I keep it in separate containers so I can grab it for a quick lunch later. If there are any leftovers, you can store them in the fridge for 3-4 days or freeze them for up to three months. It’s best to thaw the soup in the fridge overnight, then microwave or heat it up on the stove before you eat it.

Where can I buy Latin ingredients for sancocho?

I’ve lived throughout the U. S. and understand how difficult it may be to find these components depending on your location. Of course, most of the components can be found in your local Latin store.

If you live in a big city, you’ll be able to find yuca and plantains at any major supermarket chain, as well.

There are a surprisingly large number of ingredients that are readily available in your local Asian market. Because many Asian countries have climates similar to the Caribbean, they have a lot of the same product.

Because I live near an Asian market, I was lucky to buy yuca there.

If you can’t find something, substitute root veggies with what you have. If something is unavailable, substitute another ingredient, but do not omit the corn. In my opinion, the best part is the corn. I always reserve my corn till last; it’s almost like savory food to me.

Chef’s notes:

  • Make use of a large pot. Use the biggest pot you have, preferably a caldero. The Sancocho pot is found in every Hispanic home. C’mon… you know the pot I’m talking about!
  • It’s worth noting that different root veggies cook at varying times. Adjust the cooking time and process to avoid them dissolving into nothingness.
  • To prevent oxidation, soak peeled root vegetables in water with a pinch of salt ahead of time.
  • Sancocho is capable of feeding an entire crowd. You may add additional water to thin out the stew.

Friends, Let me know if you prepare this wonderful Vegan Sancocho recipe! Share your thoughts in the comments. Everyone who reads your thoughts and experiences benefits, including me!

More vegan stew recipes:

  1. Stewed Okra and Tomatoes
  2. White Bean Stew
  3. Chickpea Stew
  4. Yellow Yam Stew
  5. Black Bean Butternut Squash Stew
  6. Vegan Lentil Stew

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Vegan Sancocho in a blue bowl

Vegan Sancocho

I love this vegan sancocho because it's very filling and tastes great! It's a hearty stew made with fresh corn, kabocha, plantains, and yuca that'll keep you warm on chilly days!
5 from 10 votes
Print Pin Rate
Course: Soup, Stew
Cuisine: American, Puerto Rican
Keyword: Vegan Sancocho
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 286kcal

Ingredients

  • 1 tablespoon avocado oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 green onions chopped
  • 2 stalks celery chopped
  • 1/2 medium red bell pepper chopped
  • 2 vegan bouillon cubes
  • 6 cups water
  • 1/2 pound taro peeled and cut into
  • 1 yuca peeled and chopped
  • 1/2 pound kabocha squash
  • 2 ears of corn cut into halves
  • 1 plantain peeled and cut into quarters
  • 1 15 ounce can crushed tomatoes
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon oregano
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 cup fresh cilantro chopped

Instructions

  • Heat olive oil in a large saucepan over medium-high. Add onion and cook until soft, about 2 minutes.
  • Stir in garlic, green onion, celery, bell pepper, cook for another minute, stirring constantly.
  • Add vegan bouillon, water, dasheen, yuca, kabocha, corn, plantain, crushed tomatoes, oregano, onion powder, and garlic powder to the pot.
  • Bring sancocho to a boil, then reduce heat to low and simmer until vegetables are tender and soup is thick, for about 30 minutes.
  • Add cayenne pepper, cilantro, and salt to taste.

Nutrition

Calories: 286kcal | Carbohydrates: 63g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 362mg | Potassium: 1067mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2064IU | Vitamin C: 54mg | Calcium: 77mg | Iron: 2mg