Vegan Dominican Sancocho
I have many favorite meals—that’s no spoiler alert—but vegan sancocho? Dominican sancocho takes me to heaven and back—thankfully! It reaches the ancestors and beyond. And of course, you have to have it with the obligatory white rice (concon?) and avocado.
The ingredients you see here were added to two pots, which made enough sancocho for 10-15 generous servings, so you can cut down the ingredients by HALF if you’re only cooking for YOURSELF or TWO people.
Honestly this recipe, or vegan sancocho in general, does NOT need vegan meat. The combination and layering of vegetables and seasoning alone make it delicious, but if you feel like you really want vegan meat in it, then you’re free to do as your heart pleases! Just a little disclaimer.
FYI, sancocho and rice freeze well, so you can always freeze leftovers!
Ingredients:
4 Beyond Meat Hot Italian sausage links
2 Field Roast Italian sausages
1 Ñame (purple yam), peeled and cut into pieces
1 yautía amarilla/malanga (taro), peeled and cut into pieces
1 bautía blanca (dasheen/arrowleaf elephant's ear), peeled and cut into pieces
1 yautía morada (dasheen/arrowleaf elephant's Ear), peeled and cut into pieces
1 yuca (cassava), peeled and cut into pieces
Juice of 1 navel orange (this substitutes naranja agria (bittter orange) which I didn’t have and couldn’t find)
1-2 heads of garlic
2 corns, quartered
1 carrot, sliced
3 potatoes, cut into medium/large pieces
3 guineos verdes (unripe bananas), quartered
2 plátanos verdes (unripe plantains), cut into rounds
1/2 to 3/4 of an auyama (kabocha squash), cut into pieces
Olive oil
8-10 tbsp sofrito (make it with me: https://youtu.be/5wWUX5gRnHU)
3 tbsp Dominican oregano
2 purple onions
1/2 sweet red pepper
1/2 sweet yellow pepper
1 bunch of culantro (long cilantro); regular cilantro is fine if you can’t find this
1/2 bunch of cilantro macho (Mexican cilantro); regular cilantro is fine if you can’t find this
6 tsp liquid smoke
2 tsp Better Than Boullion no chicken base
1 tbsp whole all spice
2 tsp low sodium soy sauce
2 Not-Beef Cubes
2 Rapunzel Vegetable Boullion Cubes
Black pepper to taste
Juice of 1 lime
Salt to taste
Lots of water (it’s best—and most time-saving—to keep some water boiling while you’re cooking)
