Vegan 'Sancocho' [Video+Recipe] Vegetables and Roots Stew

Rating

4.93 stars (13 reviews)

Keywords

meatless sancocho, sancocho without meat, vegetarian sancocho

Ingredients

• ¼ cup olive oil
• 3 garlic cloves (crushed)
• 1 teaspoon oregano ((dry leaves) or ½ teaspoon of powdered orégano)
• 1 cup yellow split peas
• 1 quart vegetable broth
• 1 cup dry mushrooms ((about 2 oz [57 g]) of dry porcini (see notes))
• ¼ pound yuca ((cassava) [0.24 kg], peeled and cut into small pieces)
• ¼ pound yautía ( (malanga) [0.24 kg] (optional))
• ¼ pound auyama ((kabocha squash) [0.24 kg])
• 1 plantain ( (green, unripe) cut into 1/2" slices)
• ¼ pound ñame ((yam, read more) [0.24 kg] (optional))
• 1 corn cob (cut into 1/2" slices (optional))
• 1 bunch cilantro (and parsley, chopped)
• 1½ teaspoon salt ((or more, to taste),)
• ½ teaspoon pepper ( (freshly-cracked, or ground) (or more, to taste))
• Agrio de naranja ( to serve (optional))

Categories

• Dinner
• Lunch

Cuisine

• Vegan
• Vegetarian

Reviews

• Isis on 2026-02-12 (5 stars):
  YUM!!!! This was surprisingly delicious! I was craving sancocho but don't eat meat, so I appreciate your version :)
• Savanna on 2023-04-16 (5 stars):
  This stew is incredible! We love it and always look forward to making it. It has such special and delicious ingredients, and is so fun and satisfying. I think about it often! Thank you so much!!
• Elizabeth on 2022-12-30 (5 stars):
  I love this recipe so much. Growing up in a Dominican family, sancocho is a staple for the holiday season. I have had it every year of my life. I came across this recipe a few years ago when I was making sancocho for some friends, including some who are vegan. This recipe is outstanding. I have made it every year since I came across this recipe and actually prefer it to the meat version (it has all the amazing flavors without feeling super heavy). Would give it 100 stars if I could!
• Lena on 2022-09-09 (5 stars):
  Thanks for the sancocho vegan recipe! I'm vegan and Dominican! I will make this great recipe!
• Amy on 2022-02-17 (5 stars):
  Well done, Tia Clara! You did yourself proud! I make a Colombian-style sancocho, so I did not put the fresh greens in it, nor did I dry the mushrooms (I found that drying them would make it too tedious for my taste preference). I just put in fresh shitake mushrooms, and I used parsnips in place of the malanga, since I could not find fresh. I also used frozen yuca, which cut down on the cleaning and cutting. I did not miss the meat at all!
• Ivan on 2021-12-22 (5 stars):
  Hello. One simple question and one complicated one. First, do you use canned split peas or dry split peas. And if I use dry split peas should I soften in water over night? Second, I am trying to make dueling Sancochos with your recipe, one vegetarian, and the other with meat. According to a similar recipe, I would simmer the meat first with salt, pepper, tomato's, and onions, and then pickup in step number three (cooking the vegetables) of your recipe. Will that work? Gracias!
• More on 2021-09-23 (5 stars):
  I am a vegan dominican living in Europe, and it's hard. I miss so much my food. I could only get a few of the viveres. Nobody knows yautia or niame here, but it was still very tasty and hit the spot. Thanks.
• Shelley on 2021-07-20 (5 stars):
  You nailed it! I used to love Sancocho on Sundays when I lived in Colombia. Since then I became vegetarian. This recipe really had the feel of authentic Sancocho and brought back fond memories. Thank you!
• Joanna on 2021-01-31 (5 stars):
  My daughters are vegetarians and wanted to make sancocho. I am so thankful for this delicious recipe! I used the frozen sancocho root mix and frozen corn on the cob. I also added about 2 tablspoons of sofrito and chickpeas instead of split peas. I'm Puerto Rican and this took me back to my childhood.THANK YOU THANK YOU THANK YOU!