Here's a cozy, hearty Plant-Based Puerto Rican Sancocho that brings ALL the warm, stew-like vibes without a drop of meat. This one's thick, chunky, and flavorful—just like abuela would’ve made it… but vegan 💚

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🍲 Vegan Puerto Rican Sancocho (Hearty Root Vegetable Stew)

Total Time: 1 hr 15 min | Prep: 20 min | Cook: 55 min | Serves: 6–8

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If there’s one dish that screams comfort food for Puerto Ricans, it’s sancocho. Traditionally made with a mix of meats and root veggies, this plant-based version keeps all the sabor and nostalgia—minus the animal products. It’s rich, earthy, and perfect with a side of white rice or crusty bread. And yes, you’ll want seconds (or thirds). 💁🏽‍♀️

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🛒 Ingredients

For the base:

• 2 tbsp achiote oil (or neutral oil)

• 1 medium yellow onion, chopped

• 1 green bell pepper, chopped

• 4 cloves garlic, minced

• 2 tbsp sofrito

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1½ tsp adobo seasoning

• 1 tsp sazón (homemade or no-MSG store-bought)

• 1 bay leaf

• Salt & pepper to taste

Veggies (chunky cut):

• 1 green plantain, peeled and sliced into rounds

• 1–2 carrots, chopped

• 1 medium potato, peeled and chopped

• 1 yuca (cassava), peeled and cubed

• 1 yautía or malanga (if available)

• 1 corn on the cob, cut into 3–4 pieces

• ½ small calabaza squash (Caribbean pumpkin), peeled and cubed

Other:

• 5–6 cups vegetable broth (or water + bouillon)

• 1 handful chopped cilantro (plus more for garnish)

• Juice of ½ a lime or lemon

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👩🏽‍🍳 Instructions

1. Build that flavor base:
   In a large pot or caldero, heat achiote oil. Sauté onion, bell pepper, and garlic until fragrant (about 3–5 mins). Add sofrito, cumin, oregano, sazón, adobo, and bay leaf. Stir well.

2. Add the veggies:
   Toss in your root vegetables and plantains. Stir to coat with all that flavor goodness.

3. Simmer:
   Pour in the broth, making sure veggies are mostly covered. Bring to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes, or until all the root veggies are tender and the broth is thickened.

4. Finish strong:
   Squeeze in some lime juice and stir in fresh cilantro. Taste and adjust salt and pepper if needed.

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🧠 Mom Tips

• 🍚 Serve over rice or with a side of avocado for the ultimate comfort bowl.

• 🌽 No calabaza? Use butternut squash. No yautía? Double the potato. We’re flexible over here.

• 🧊 This stew freezes beautifully—batch cook and stash for busy nights.

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🥣 Why I Love It

This sancocho is like a warm hug in a bowl. It’s soulful, filling, and makes my kitchen smell like I’m back in my Titi’s house with a plate on the table and novellas playing in the background. No meat needed—just love and flavor. ❤️

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