Puerto Rican Vegan Sancocho: A Flavorful and Cultural Stew
Sancocho, a hearty and vibrant stew, is a staple of Puerto Rican cuisine that brings people together with its rich flavors and hearty ingredients. Here’s how you can give this traditional dish a delicious vegan twist, retaining the essence of its cultural significance.
The Significance of Sancocho
Sancocho is more than just a meal; it’s a symbol of community and warmth. This stew is often made for special occasions and is a testament to the blending of culinary traditions from the Taíno, Spanish, and African influences in Puerto Rico. By making it vegan, we honor these roots while embracing a more sustainable and compassionate approach to cooking.
Ingredients
For this vegan version of Sancocho, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 cup cubed plant-based protein (such as TVP, which is easily available and affordable in Puerto Rico, or cubed tofu/tempeh)
- 2 teaspoons Puerto Rican Sazón (see below for homemade mix)
- 2 teaspoons Puerto Rican Adobo (see below for homemade mix)
- 1/2 cup Puerto Rican Sofrito (see below for homemade mix)
- 2 ears of corn, cut into 1-inch rounds
- 1 green plantain, peeled and cut into 1-inch rounds
- 1 yam or sweet potato, cut into 1-inch chunks
- 1 cup baby potatoes
- 1 cup squash (butternut, calabaza, or kabocha) peeled and cut into 1-inch cubes
- 8 cups water or broth
- Salt & pepper to taste
- Optional: cilantro, lime juice, and/or pique to garnish
Homemade Sazón, Adobo, and Sofrito
These three blends are the heart of Puerto Rican cooking.
Sazón
- 1 tbsp ground annatto (achiote)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp black pepper
Combine all ingredients in a bowl and store in an airtight container.
Adobo
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp paprika (optional)
Mix all ingredients thoroughly and store in a sealed container.
Sofrito
- 1 bunch culantro (recao leaves)
- 1 bunch cilantro
- 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
- 1 large onion, chopped
- 1 head garlic, peeled
- 1 green bell pepper, chopped
- 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)
Roughly chop all ingredients and blend in a food processor until smooth. Freeze in ice cube trays for long-term use.
Instructions
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Cook the Protein: Heat the olive oil over medium heat in a large pot. Add the cubed plant-based protein, Sazón, Adobo, and Sofrito. Brown the protein, mixing every couple of minutes to cook evenly.
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Add Vegetables and Broth: Add the corn, plantain, yam or sweet potato, baby potatoes, and squash to the pot. Gently mix to coat with the seasonings before adding the water or broth.
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Cook the Veggies: Bring the liquid to a boil, then cover the pot and lower the heat to simmer for 30 minutes. Uncover and continue to simmer until the vegetables and protein are cooked through, about 20 minutes more.
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Season and Balance: Taste the broth and season with salt and pepper as needed. For an extra depth of flavor, add a splash of apple cider vinegar or lime juice.
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Serve: Serve the Sancocho hot, garnished with cilantro, lime juice, and/or pique if desired. Enjoy with a side of rice, mofongo, or tostones for a truly authentic meal.
Storage and Freezing
Sancocho freezes well, so you can store any leftovers in separate containers for up to three months. Thaw the soup in the fridge overnight, then microwave or heat it up on the stove before serving.
Conclusion
This vegan Sancocho is not just a meal; it’s a celebration of Puerto Rican culture and the rich flavors that define it. By using homemade Sazón, Adobo, and Sofrito, you’re ensuring that every spoonful is filled with the authentic essence of this beautiful island. So gather around the table, share this hearty stew with loved ones, and savor the warmth and community that Sancocho embodies.