Vegan Dominican Sancocho

yuca

🥗Healthier: sweet potato

💰Cheaper: potato

Sweet potato provides a similar texture and flavor with more nutrients.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats.

plantains

🥗Healthier: zucchini

💰Cheaper: bananas

Zucchini can mimic the texture while being lower in calories.

Prep all vegetables by peeling, washing, chopping, and slicing them; have the sofrito ready.

Heat olive oil in a warm or hot pot.

Add sofrito, mashed garlic, and Dominican oregano; stir-fry for a few minutes.

Add liquid smoke, Better Than Bouillon no chicken base, and whole allspice in a mesh container.

Pour in plenty of water, using water that has been previously used for making sofrito for added flavor.

Add low sodium soy sauce and 1 not beef cube to the pot.

Add aojama (kabocha squash) pieces and bring to a boil.

Add tanyame, yuca, potatoes, and carrots; mix and add water as needed.

Keep boiling water on another burner to re-up the water level as needed.

Once root vegetables are somewhat tender, add in the green plantains.

Add purple onion, sweet peppers, and the hard stocky part of the cilantro.

Add corn and green bananas (jaotia).

Taste the broth for salt content and adjust to taste.

Mash some pieces of squash in a small bowl and return them to the pot to thicken the broth.

Add scallions and black pepper to taste.

Add fresh herbs and the vegan meat to the pot.

Squeeze in fresh lime juice and remove the herbs after they have infused their flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary