A hearty Puerto Rican Stew made vegan and using plant-based ingredients. GLUTEN FREE, Soy free
Prep Time15 mins
Cook Time1 hr
Servings: 6 People
- 2 tbsp olive oil
- 2 tsp salt
- 2 Tbsp sofrito see recipe link
- 1 tsp black pepper
- 1 Litre vegetable "beef" stock or veggie stock of choice 4 quartz
- 1.5 cups dried lentils or 2 cans drained and washed
- 5 cloves garlic
- 1/2 cup red or white onion
- 5 sprigs cilantro
- 1 green plantain
- 1 yellow plantain really ripe green plaintain
- 1 medium yuca root Also known as cassava root
- 1 medium sweet potato optional
- 3 small potatoes optional
- 1 corn on cob or 1 cup frozen corn
- 1 green bell pepper
Prep all your veggies. Peel the potatoes, yoca, plaintains and cut into cubes. Dice the onion and mince the garlic. Slice the green bell pepper.
Head the 2 tbsp oil in a large pot, add onion and fry until amost translucent then add garlic.
Add the 1.5 cups dry lentils and all the veggies. If using canned lentil wait until the veggies have cooked for 15min before adding.
Add the 1L veggie stock and 2 tbsp sofrito, salt and pepper.
Bring to a boil and boil for 15 minutes, reduce heat and simmer for 40 minutes or until all veggies are cooked.
Service with rice or quinoa. Quinoa is not traditional but I loved how it went with the dish.
Feel free to cut the recipe in half.
You can omit the sweet potato and potatoes.
Replace any hard to find starches with butternut, pumpkin or starches of choice.