- 
							 15
 minPrep Time
- 
							 45
 minCook Time
- 
							 60
 minReady in
- 
							 
 perYield
- 
							 275
 calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soups
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Locro de Zapallo is a hearty and traditional Peruvian stew known for its rich flavors and vibrant color, predominantly thanks to the zapallo, a type of squash common in South American cuisine. This vegan rendition of Locro de Zapallo maintains the dish’s cultural integrity while offering a plant-based alternative. By substituting meat with a variety of beans and utilizing vegetable broth, this recipe ensures a robust depth of flavor. The inclusion of traditional spices alongside the zapallo squash creates a comforting and nutritious meal that is not only emblematic of Peruvian cuisine but also accessible to those following a vegan lifestyle. Perfect for any season, this Locro de Zapallo is a celebration of Peruvian flavors, emphasizing the importance of vegetables and legumes in our diet.
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 2 lbs zapallo (or butternut squash), peeled and cubed
- 1 cup canned corn
- 1 cup cooked quinoa
- 1 cup cooked white beans
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Steps:
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until soft.
- Stir in cumin, coriander, and paprika, cooking for another minute until fragrant.
- Pour in vegetable broth and bring to a simmer. Add zapallo and cook until tender, about 20 minutes.
- Add corn, quinoa, and white beans, simmering for another 10 minutes.
- Stir in coconut milk and season with salt and pepper. Cook for an additional 5 minutes, or until heated through.
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Dairy-Free, Dinner, Soups, South American | No Comments » on Vegan Locro de Zapallo