This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- Locro traditionally uses the undesirable, tougher cuts of meat alongside bacon or chorizo. To sub for this I used a lot of seitan, but from different brands and with different textures. If you’re not a fan of seitan you can always up the corn, squash, and bean ratio.
- This recipe makes a lot of locro. More than I anticipated amounts of locro. Good news is this freezes fantastically so it can be eaten at a later date.
Locro
Details
10 to 12 servings
30 minutes
90 minutes
Print
Ingredients
- Stew
32 ounces Lima Beans, frozen
15.5 ounces Chickpeas, canned
28 ounces Seitan, mixed types
25 ounces Hominy
8 cups Vegetable Broth (I used a mix of Better Than Bullion No Chicken & No Beef)
8 Garlic Cloves
4 Ears of Corn (save the cobs)
3 Green Onions
1 Large Butternut Squash
1 Yellow Onion, large
1 cup Water
1/4 cup Faux Butter
3 tablespoons Vegetable Oil
1 tablespoon Pepper, ground
2 Bay Leaves
1 tablespoon Dried Chipotle, ground
1 tablespoon Smoked Paprika
1 tablespoon of Salt (or to taste)
- Topping
1 Red Bell Pepper
2 Green Onion
1 Green Bell Pepper
1 Small Yellow Onion
1 tablespoon Vegetable Oil
1 teaspoon Pepper
1 teaspoon Smoked Paprika
1 teaspoon Chipotle Powder
1 teaspoon Salt
Directions
- Prepare all produce for stew. Mince garlic, dice onion, remove corn from cobs (save at least 2 cobs), slice green onions (separate greens), and peel and cube butternut squash into 1/2 inch chunks.
- Heat up a large pot on medium high heat. Once up to temperature add vegetable oil, yellow onion, green onion whites, and garlic. Saute until onions begin to turn translucent.
- Add corn and hominy. Saute and cook off excess liquid.
- Add half of lima beans, half of butternut squash, chickpeas, seitan, paprika, pepper, chipotle, bay leaves, two corn cobs, and stock to the pot. Bring to a medium-low simmer for about 1 hour, stirring every 10 minutes or so as not to burn. Add up to a cup of water if needed to prevent from burning.
- While stew simmering prepare topping. Dice red bell pepper, green bell pepper, yellow onion, and green onions.
- Heat up a pan on medium high heat. Once to temperature add vegetable oil, yellow onions, and green onions. Saute until onions begin to turn translucent.
- Add red and green bell pepper, paprika, pepper, salt, and chipotle powder. Saute on medium low until fully cooked. Remove from heat and set aside.
- Once the hour is up, add remaining butternut squash, lima beans, and faux butter. Allow to simmer for 30 more minutes or until squash it cooked.
- Once locro is ready, remove from heat and allow flavors to marry for about 10 minutes prior to serving. Remove and discard corn cobs and bay leaves.
- Serve hot, ladling hot into bowls. Top with pepper saute and green onion greens. Enjoy!
Made on stream as always. Quick post recipe development thoughts below.
