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0
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minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Stew
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner,lunch
Recipe Description
Embark on a culinary journey with this hearty and aromatic Vegan Sancocho, a plant-based version of the traditional Latin American stew. Overflowing with a medley of tropical root vegetables and seasoned with a blend of herbs and spices, this sancocho offers a comforting and satisfying meal suitable for any occasion.
Ingredients
- 2 green plantains, peeled and cut into chunks
- 1 large sweet potato, peeled and cubed
- 2 carrots, sliced
- 1/2 cup chopped celery
- 1 bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 8 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Steps:
- 1. In a large pot, sauté onions, garlic, bell pepper, and celery until soft.
- 2. Add cumin and turmeric, and cook for another minute.
- 3. Add plantains, sweet potato, carrots, and vegetable broth. Bring to a boil.
- 4. Lower the heat and simmer for about 1 hour or until the vegetables are tender.
- 5. Stir in coconut milk and season with salt and pepper.
- 7. Serve hot, garnished with fresh cilantro.
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