The holiday season is approaching. Vegan sancocho is a great dish for Thanksgiving because it’s hearty, warm, and healthy. Check out the recipe – sin carne!
What You’ll Need:
- 3 Medium Potatoes (chop in large chunks)
- 2 Medium Carrots (chop in large chunks)
- 1 Ripe Plantain (chop in large chunks)
- Yuca (buy frozen pieces)
- 1 Corn On the Cob (chop in large chunks or buy quarter chopped corn cobbs)
- 2 Packs of Sazon
- 2 Tablespoons of Sofrito
- 1/2 cup of tomato sauce
- 1/4 Onion (chop)
- 1/2 Green Bell Pepper (chop)
- 1/3 Red Bell Pepper (chop)
- 3-4 Bay leaves
- Water (just enough to slightly cover over vegetables)
- Olive Oil
How To Make It:
- Set burner to low-medium heat. Use a large pot (large dutch oven). With oil, combine onions, and green bell peppers. Cook until onions are transparent.
- Add sazon, tomato sauce, sofrito, carrots, corn on the cob, potatoes, yuca, and bay leaves. Stir for about 2 minutes.
- Add a mix of water and vegetable broth to cover over vegetables. Taste for preference. Reduce to low heat.
- Cover pot. Simmer and cook for about 45 minutes. Poke vegetables to see if they’re ready.
Cooking hack: Taste as you cook. If you need more or less of something, alter your recipe. If your stew comes out too salty for your liking, pour some of the seasoned water out and add a bit of fresh water.