Best 3 Vegetarian Sancocho Recipes

Calling all vegetarians and veggie lovers! Are you searching for a delightful and hearty dish to satisfy your cravings? Look no further than our guide to the exquisite vegetarian sancocho. This traditional Latin American stew is a symphony of flavors, combining a colorful medley of vegetables, aromatic herbs, and savory spices. Whether you're a seasoned vegetarian or simply seeking a meatless meal option, this article will take you on a culinary journey, presenting the best vegetarian sancocho recipes that are guaranteed to impress your taste buds. Let's dive into the world of flavors and discover the secrets to crafting the perfect vegetarian sancocho.

Check out the recipes below so you can choose the best recipe for yourself!

PUERTO RICAN SANCOCHO

Puerto Rican Sancocho image

This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.

Provided by nydiah

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h

Yield 12

Number Of Ingredients 24

Ingredients

3 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
3 sprigs fresh cilantro, chopped
¼ teaspoon ground white pepper
1 pinch dried oregano
salt to taste
1 ½ pounds beef stew meat, cut into small pieces
water to cover
½ (6.5 ounce) can tomato sauce
2 cubes beef bouillon
1 cup 1 1/2-inch cut fresh green beans
2 carrots, peeled and sliced
⅓ cup chopped celery
1 large chayote squash - peeled, cored, and sliced lengthwise
1 (15.5 ounce) can small white beans, rinsed and drained
½ head cabbage, chopped
1 green banana, peeled and sliced into 3/4-inch pieces
1 yellow plantain, peeled and cut into 1-inch pieces
5 large llautias (yautias), peeled and quartered
6 potatoes, peeled and quartered
½ cup chopped peeled pumpkin
2 ears fresh corn, sliced into 6 pieces each
⅓ cup chopped green bell pepper

Steps:

Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g

VEGETARIAN SANCOCHO

Vegetarian Sancocho image

Here's my vegetarian spin on the traditional Colombian stew -- just as delicious without the chicken!

Provided by lllilliputian

Categories Soups, Stews and Chili Recipes Stews

Time 1h20m

Yield 14

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 yellow onion, chopped
2 quarts vegetable stock
2 yuca (cassava) roots, peeled and cut into 1-inch cubes
2 Yukon Gold potatoes, cut into 1-inch cubes
2 red potatoes, cut into 1-inch cubes
2 plantains - peeled, sliced into thirds lengthwise, and cut into strips
2 ears yellow corn, husked and cut into thirds
1 bunch green onion, chopped
lemon, juiced
1 bunch cilantro, chopped, divided
3 cloves garlic
¼ teaspoon paprika, or to taste
salt and ground black pepper to taste
2 avocados, sliced

Steps:

Melt butter in a large pot over medium-high heat. Saute onion until translucent, about 5 minutes. Pour in vegetable stock and bring to a boil.
Reduce heat to medium-low. Combine yuca, Yukon potatoes, and red potatoes in the pot; simmer until softened, about 15 minutes. Stir in plantains and corn, simmer until tender, about 20 minutes. Add green onion, lemon juice, 1/2 of the cilantro, garlic, and paprika. Season with salt and pepper. Simmer soup until flavors are well combined, about 5 minutes.
Pour soup in serving bowls and garnish with avocado and the remaining cilantro.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 46 g, Cholesterol 4.4 mg, Fat 6.7 g, Fiber 6.1 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 305.5 mg, Sugar 8.3 g

SANCOCHO

Sancocho image

Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I've rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis - such as after a hurricane - and made with whatever you have on hand.

Provided by Von Diaz

Categories meat, soups and stews, vegetables, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

1 medium yuca
1 medium white yautia (taro root)
1 green plantain
1 yellow sweet plantain
10 ounces calabaza (pumpkin) or kabocha squash
1 to 2 fresh ears sweet corn
1 pound pork or beef stew meat, trimmed of excess fat and cut into 2-inch pieces
1 pound boneless chicken thighs, trimmed of excess fat and cut into 2-inch pieces
1 1/2 tablespoons kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, plus more as needed
1/2 cup sofrito
10 cups pork or beef stock
3 dried bay leaves
1 cup thinly sliced Spanish chorizo
Fresh bread or white rice, for serving

Steps:

Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
Husk the corn, then slice it into 2-inch-thick segments. Set aside.
Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
Adjust salt to taste, and serve with fresh bread or white rice on the side.

Tips:

Use a variety of vegetables to create a colorful and flavorful sancocho. Common vegetables used include plantains, yuca, potatoes, carrots, corn, and bell peppers.
Choose a protein source that you enjoy. Popular options include chicken, beef, pork, or fish.
Don't be afraid to experiment with different spices and herbs. Common seasonings used in sancocho include cumin, oregano, garlic, and cilantro.
Cook the sancocho over low heat for a long period of time to allow the flavors to develop.
Serve the sancocho with rice, avocado, and a dollop of sour cream.

Conclusion:

Sancocho is a hearty and delicious stew that is perfect for a cold winter day or a summer cookout. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. With its bold flavors and simple preparation, sancocho is sure to become a favorite in your household.