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

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Course: Soup, Stew

Cuisine: American, Puerto Rican

Keyword: Vegan Sancocho

Prep Time: 15

Cook Time: 30

Servings: 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