by: Franchesca Livraghi | @breakthrukitchen

Sancocho, a staple in my cocina, is typically made with hearty meats and simmered vegetables in a rich broth. But who says we can't enjoy all the comforting flavors of this Dominican favorite without the meat? My recipe for plant-based sancocho proves you can create a comforting and satisfying sabor without the need for traditional meats. We're still using all the favorite root vegetables like yuca, plantain, and yautía in this recipe, but we'll be adding jackfruit to play the part of the “meat” because of its meaty texture.

Keeping this recipe clean with Loisa

In this recipe, we rely on key ingredients like Organic Sazón and Adobo to infuse the dish with its irresistible flavors. You've already taken the leap into the world of plant based cooking by creating a vegan sancocho, so why compromise on quality with artificial flavors and additives? I always think of Loisa's Organic Sazón y Adobo like little pots of gold - packed with real, organic ingredients that elevate your dish without any junk.

Recipe tips and tricks

• For a truly authentic sancocho, make sure you use a caldero pot, or a dutch oven. The caldero is one of my top cooking staples for its ability to distribute heat evenly and create a unique depth of flavor in so many dishes. When simmering your sancocho in a caldero, the flavors of the vegetables and seasonings meld together beautifully, resulting in a rich and satisfying stew. 
• Use a skimmer to make it easier to navigate through your vegan sancocho while cooking. Whether adjusting the position of vegetables or stirring gently, the skimmer provides greater control and precision, making an easier cooking process. 
• Adding extra vegetables like sweet potatoes, russet potatoes, or mushrooms to your vegan sancocho enhances texture and variety. Sweet potatoes bring sweetness and creaminess, russet potatoes add heartiness, and mushrooms add a meaty texture and earthy flavor to the stew.

 Serving tips

• Sancocho is best when plated hot and most commonly served with a side of white rice and a hefty slice of avocado.
• You can serve sancocho with a side of crispy tostones to create a delicious contrast of texture and flavor in every bite.
• A drizzle of hot sauce or a sprinkle of red pepper flakes is a delicious way to top off vegan sancocho with some extra flavor.

Common Questions

How can I add more protein to sancocho?

To boost the protein in your vegan sancocho, you can add beans, lentils, or tofu during the cooking process. Beans can be added either canned or cooked separately beforehand, while lentils can be rinsed and added directly to the pot. Cubed tofu, on the other hand, can be added towards the end of cooking. These additions not only increase the protein content but also add texture and flavor to the stew.

Can I make sancocho in a slow cooker or instant pot?

Sí, you can definitely make vegan sancocho in a slow cooker or instant pot! Both appliances are convenient ways to prepare this sancocho with minimal hands on time. To adapt the recipe for a slow cooker, follow the instructions as usual, but instead of cooking on the stovetop, transfer all the ingredients to your slow cooker. Cook on low heat for 3-4 hours or on high heat for 1-2 hours, until the vegetables are tender. For the instant pot, follow the same steps for ingredient preparation, then set the instant pot to the "soup" setting and cook on high pressure for about 20-30 minutes, depending on the size of your vegetable pieces. Allow the instant pot to vent, then serve and enjoy your vegan sancocho!

How do I store and reheat sancocho?

To store vegan sancocho, cool it and refrigerate within two hours for up to 3-4 days, or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop adding a ¼ cup of water to get it back to the right consistency since it thickens as it cools. Avoid refreezing the vegan sancocho and consider portioning for convenience.