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Once the weather started getting colder, I saw an abundance of friends posting a delicious variety of soul-warming meals online that kept them fueled and looked delicious. One of these dishes was sancocho. Sancocho was one of the dishes that never really made its way into our typical family meals, but was a meal I always knew of. Finally, I decided to research some vegan Puerto Rican versions to inspire my own recipe. Typically, sancocho is a thick soup that consists of meat and root vegetables. This vegan version really highlights the root vegetables with a delicious mix of seasoning.
This recipe came out so much better than I could imagine. The taste of the calabaza and platano really makes this dish. I could almost compare it to a soup version of pasteles. Another element that really transforms this dish is the use of Loisa Adobo and Sazon, which is a beautiful version of our beloved seasoning that retains the delicious flavors, just without the unhealthy ingredients. That along with my sofrito makes this a unique, comforting, and affordable dish to keep you warm all winter long.
- ½ of a medium calabaza
- 2 red potatoes
- 1 medium yellow onion, roughly chopped
- 2 green plantains
- 1 large sweet potato
- 2 large carrots
- 1 can of tomato sauce
- 5 tablespoons of sofrito
- 5 tablespoon of Loisa Adobo and Sazon
- 3 cups of vegetable stock
- 4 tablespoons of vegetable oil
- Before the cooking process can begin, you must wash, peel, and cut your vegetables. Cut the calabaza, potatoes, carrots, sweet potatoes, and corn into bite-size pieces. The plantains won’t need to be peeled and grated until the very end of the cooking process.
- Start by heating four tbsps of vegetable oil on medium high to cook the sofrito. Allow sofrito to cook until it becomes light green and aromatic. Add onions and stir to combine with sofrito and allow to cook for five minutes or until softened.
- Next, add one can of tomato sauce and five tbsps of both sazon and adobo. Stir to combine and cook for five to 10 minutes or until it starts to slightly boil. Add three cups of water and three cups of vegetable stock to a large pot. Stir to combine all ingredients and cover. Cook for 15 to 20 minutes, stirring frequently.
- The first vegetable to go in the batch will be the calabaza. This will allow the calabaza to soften and thicken the sancocho. Cook for 10 minutes before adding in the rest of the vegetables. If you prefer a texture that isn’t so thick, you can instead add the calabaza with the rest of the vegetables.
- Add the sweet potatoes, carrots, potatoes, and corn and stir. Cover and allow the mixture to cook for 25 minutes on medium-low heat. Occasionally check the softness of the vegetables by testing with a fork.
- While the mixture is cooking, begin preparing plantains by peeling and grating. If using a box grater, use the side that will provide a finer shred. It is ideal to wear gloves for this step. Once grated, form the grated plantains in small bite-sized balls (also known as aranitas) and place to the side until all the balls are formed. When ready, gently place the plantain balls in the sancocho, leaving space between each one to avoid sticking. When done, gently mix the sancocho so that the plantains submerge in the mix, stay intact, and finish cooking. Allow the mix to cook for 10 to 15 minutes or until the plantain balls have cooked all the way through.
Serve hot with a side of rice and avocado. Enjoy!
The Bronx Vegan is a blog run by Puerto Rican and Peruvian Bronxite, Alexis Montoya. This blog aims to highlight vegan resources in and around The Bronx through recipes, reviews and more. If you like what you read, please consider tipping below! All tips will be put towards vegan efforts to share with the world.