A bowl of Sancocho, a rich and flavorful stew, warms both body and soul. This dish, beloved across Latin America, has countless variations, each reflecting the flavors and traditions of its region. Today, I’m sharing my take on a delicious vegan Sancocho that’s just as hearty and satisfying as the traditional version.
Table of contents
What is Sancocho?
Sancocho is a deeply rooted dish in Latin American cuisine, found in countries like Colombia, the Dominican Republic, and Puerto Rico.
Traditionally, it’s a thick stew made with a variety of root vegetables, corn, and protein, often cooked low and slow to develop layers of flavor. Each country has its own spin, sometimes featuring plantains, yucca, or different meats.
In this version, I’ve swapped in vegan chicken and vegetable broth, creating a comforting plant-based version that retains all the depth and richness of the original.
Ingredients for the Best Results
To make an irresistible Sancocho, the right ingredients are key. Potatoes add heartiness, while corn cobs bring a subtle sweetness. V
egan chicken soaks up all the delicious flavors of the broth, while fresh garlic and scallions build a fragrant base. The vegetable broth is the backbone of the stew, infused with cumin, tomatoes, and a generous squeeze of lime juice to brighten everything up.
And no Sancocho would be complete without fresh cilantro, which adds a final touch of herbal vibrance.
How to Make Sancocho
The magic of Sancocho lies in its slow simmering process. I start by precooking the vegan chicken, setting it aside then browned. Next is sautéing garlic and scallions until fragrant, allowing their aroma to fill the kitchen.
Then, I add the potatoes, letting them absorb the flavors before pouring in the vegetable broth. The corn, cumin and tomatoes meld into the stew, giving it a deep, well-rounded taste.
After letting everything simmer until the potatoes are tender, I finish it off with a squeeze of lime juice and a generous handful of cilantro. The result? A bowl of pure comfort that feels like a warm hug.
Tips and Tricks for Leftovers
Sancocho is one of those dishes that gets even better the next day, as the flavors continue to develop.
If you find yourself with leftovers, store them in an airtight container in the fridge. Reheating on the stovetop with a splash of broth will bring it right back to life.
Another fun trick? Turn your leftover Sancocho into a blended soup. Just puree it until smooth for a velvety and rich variation.
Ideas for Variations
One of the best things about Sancocho is its adaptability.
Want a bit more depth? Add some roasted bell peppers or a dash of smoked paprika. Craving extra creaminess? A swirl of coconut milk takes it in a deliciously different direction.
If you’re a fan of spice, a chopped chili or a drizzle of hot sauce will give it the perfect kick. This dish is endlessly customizable, making it perfect for any palate.
Other recipes to try
I’d love to hear how your Sancocho turns out!
If you give this recipe a try, snap a photo and tag me on Instagram and Facebook. And don’t forget to leave a comment and a star rating below.
I always love hearing from you. Happy cooking!
Sancocho
Sancocho, a hearty and flavorful stew, is a comfort food that warms both your body and soul. This dish, a staple in Latin America, comes in many variations, each with its own unique flavor and cultural significance. Today, I’m excited to share my recipe for a delicious vegan Sancocho that’s just as satisfying as the traditional version.
Ingredients
- 16 oz potatoes, peeled and chopped
- 1 cup vegan chicken, chopped
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 2 corn cobbs, cooked and chopped into 3 parts
- 6 scallions, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 medium tomato, chopped
- 1/2 lime, juiced
- 1/4 cup cilantro, chopped
- salt, pepper to taste
Instructions
- Start by precooking the vegan chicken in half of the vegetable oil, setting it aside then browned.
- Next, in the remaining vegetable oil, sauté garlic and scallions until they are fragrant.
- Then, add the potatoes, letting them absorb the flavors before pouring in the vegetable broth.
- When the broth starts simmering, reduce heat to medium high and add the corn, cumin and tomatoes.
- After letting everything simmer for 15-20 minutes until the potatoes are tender, finish it off with a squeeze of lime juice and a generous handful of cilantro.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 343Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1129mgCarbohydrates: 43gFiber: 7gSugar: 6gProtein: 16g