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
- Colombian sancocho is typically served with a side of white rice and avocado, as seen in the photo above. Please note that the recipe below is only accounts for the sancocho itself.
Vegan Sancocho
Details
6 to 8 Servings
15 Minutes
60 Minutes
Print
Ingredients
6 cups Vegetable Broth (I use Better than Bullion No Chicken)
20 ounces Vegan Chicken (I used chicken seitan by No Evil Foods, but feel welcome to use your favorite vegan chicken)
3 Cobs of Corn
2 Carrots
2 Large Yellow Potatoes
1 Yellow Onion
1 Red Bell Pepper
1 Green Plantain
1 Large Yucca
1 Lime
1 bunch of Green Onions
1/2 bunch of Fresh Cilantro
10 Cloves Garlic
1/4 cup Vegan Butter
3 tablespoons Olive Oil
2 tablespoons Thyme
2 tablespoons Ground Cumin
1 teaspoon Ground Anatto
2 Bay Leaves
Salt, as needed
Directions
- Prepare yucca. Remove yucca peel with a knife. Discard peels. Cut peeled yucca into large 2 inch chunks. Place yucca in a pot of boiling water and allow to boil for 20 to 30 minutes or until tender. Remove from heat and allow yucca to cool.
- Take peeled yucca and pull apart and remove inner spine. Discard spine. Set cooked yucca aside until ready for use.
- Dice yellow onion, red bell pepper, and potato. Set aside.
- Peel carrots. Slice into 1/4 inch circles. Set aside.
- Break up corn cobs into thirds. Set aside.
- Peel plantain skin off with a knife and cut plantain into 1 inch chunks. Set aside.
- Mince garlic. Set aside.
- Heat a large pot over medium high heat. Once up to temperature add olive oil. Saute onions and garlic until fragrant. Add bell pepper, carrot, cumin, anatto, and thyme. Saute for 3-5 minutes.
- Add vegan chicken, potato, plantain, and yucca. Mix well. Add vegetable stock, corn on cob, vegan butter, and bay leaves. Bring to a low simmer an simmer for 30 minutes covered with lid ajar.
- While pot is simmering slice green onions very thinly, set aside. Mince cilantro, set aside.
- Once pot is finished simmering remove from heat. Add most of green onions and cilantro to pot (save some for garnish) and mix well. Slice lime in half and add juice, mix. Taste test stew for saltiness at this point. If broth is not salty enough, add salt as needed to taste.
- Serve sancocho hot, with each bowl containing a piece of corn cob. Garnish with green onions and cilantro. Enjoy!
And as always, a quick review from the stream!
