How to Make Vegan Sancocho

Slurp it up because it’s sabroso. Sancocho is a traditional Latin American plantain soup. Typically served with various meats, this dish is absolutely delicious and has a powerful, hearty flavor that pairs well with the weather these days. Yaris Sanchez, mother and lifestyle, food, and health and wellness connoisseur, shared the vegan version of the soup with us.

Her comforting soup is just one way Sanchez is spreading a healthy lifestyle through food and culture. Serve this dish with a small bowl of rice and half an avocado sprinkled with a bit of salt and you have yourself a meal that will have you smiling from the inside out. See below for the step-by-step instructions.

@yaris_sanchez

Vegan Sancocho

Recipe TypeLunch/Dinner

Dietary InfoVegan

Serving Size4

Prep Time30 minutes

Cook Time1 hour

Total Time1 hour and 30 minutes

Ingredients:

3 plantains
2 yuca (cassava)
1 yam
1/2 kabocha squash
2 malanga
Cilantro
3 whole allspice
1/2 sour orange, or 1/4 orange and 1/2 lime
Organic Sazón (adjust to your liking)
Organic adobo ( adjust to your liking)
1 cup canola oil
2 cups vegetable broth
Dash of black pepper
Dash of salt
1 cup red lentils
1 ear of corn
4 spoonfuls sofrito
1 package sliced portobello mushrooms
1 large avocado (optional)
1 bowl of white rice (optional)

Instructions:

1. Peel and cut the plantains into 1-inch chunks. Place into a bowl of water and let sit.
2. Cut and peel the yuca. Place into a bowl of water and let sit.
3. Cut and peel the yam. Place into a bowl of water and let sit.
4. Cut and peel the malanga. Place into a bowl of water and let sit.
5. Cut and peel the squash. Set aside in a bowl.
6. Wash and rinse the red lentils. Place the red lentils into a small pot/saucepan with water. Boil until softened, about 15 minutes.
7. Place the portobello mushrooms in a pan over low heat until dry and slightly crisp.
8. Pour 1/12 ounce of canola oil and a spoonful of sofrito into a stockpot and let simmer.
9. Sauté mushrooms in the large stockpot along with sofrito and oil and stir for about 5 minutes. Take out the mushrooms and put into the pan with the lentils and cover. Set aside.
10. Repeat step 8 and add 1 cup of vegetable broth. Simmer for 5 minutes.
11. Drain the water from the bowl containing the plantains and add them into the stockpot. Stir and allow to cook for 15 minutes before adding the rest of the root vegetables.
12. Add 5 quarts of water into the stockpot and let it come to a boil.
13. Add in the yam. Stir. Wait 5 minutes. Add in the yuca. Stir. Wait 5 minutes. Add the squash and malanga. Cook for 20 minutes.
14. Add in the allspice and adjust seasoning with adobo, Sazon, salt and pepper.
15. Peel the ear of corn and chop into halves. Add the halves of corn into the pot. Stir and let simmer.
16. Add in the cooked mushrooms and lentils. Stir.
17. Squeeze half of sour orange or 1/4 of an orange and 1/2 of a lime.
18. Enjoy with slices of avocado and a bowl of white rice. Buen provecho!

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