• 15
    min
    Prep Time
  • 45
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 275
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until soft.
  2. Stir in cumin, coriander, and paprika, cooking for another minute until fragrant.
  3. Pour in vegetable broth and bring to a simmer. Add zapallo and cook until tender, about 20 minutes.
  4. Add corn, quinoa, and white beans, simmering for another 10 minutes.
  5. Stir in coconut milk and season with salt and pepper. Cook for an additional 5 minutes, or until heated through.

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