Vegan sancocho is a thick and hearty soup that is packed with root veggies, rich mushrooms, and lentils. It’s ready in 1 hour or less and makes great leftovers. This soup also freezes well, so it’s great for meal prepping. 

If you’ve ever had the pleasure of eating sancocho, you will know that the normal version is full of meat and poultry. This dish is very popular in Latin America, so chances are you will never enjoy the same recipe twice. 

Today we are switching things up by swapping out the meat and replacing it with umami-rich mushrooms and are using  lots of complex carbohydrate-rich vegetables (cassava, butternut squash, plantains) and red Lentils packed with protein. 

All of these ingredients can be found at most grocery stores. Most of the time, you can find them at Asian markets as well. If you can’t find something, replace it with another root veggie or omit it. 

What is Sancocho?

Sancocho is a traditional stew that is popular in many Latin American countries, particularly in the Caribbean and South America. The dish typically consists of a variety of meats, such as beef, chicken, and pork, as well as starchy vegetables like plantains, yuca, potatoes, and corn, all cooked in a flavorful broth with herbs and spices.

This meal is often considered a comfort food and is commonly served on special occasions or during family gatherings. The exact recipe for sancocho can vary depending on the region and the cook’s personal preferences, but it is generally a hearty and satisfying dish that is perfect for sharing with loved ones.

Ingredients Needed

• extra virgin Olive oil
• garlic cloves – we prefer mincing our own, but you can also use store bought.
• Oregano
• red Lentils
• Onion and celery
• vegetable broth – be sure to grab the low sodium version.
• Dry Porcini or Shiitake Mushrooms – cut into slices if the pieces are whole or larger.
• Yucca (Cassava)
• Kabocha Squash (or Auyama or Butternut Squash)
• Green plantain
• corn on the cob – if desired, use frozen corn kernels instead.
• water – chicken stock can be used as well. 
• bay leaf
• Salt and pepper
• cilantro
• Lime juice

Optional: 1/4 lb of Yam (ñame) and 1/4 lb of Malanga (Yautia) can be added to this recipe, if desired.

How to Make Vegan Sancocho

Add the oil to a large pot over medium heat. Once hot, add the garlic, oregano, onion, celery, and lentils. Saute for a minute, then add the veggie broth and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are cooked (about 20 minutes). 

Place the mushrooms in a small bowl and cover them with boiling water while the lentils are cooking. 

After the lentils have finished, puree them using an immersion blender or transfer them to a regular blender. 

Add the mushrooms, yucca, squash, plantain, corn, water, bay leaf, salt, and pepper. Bring to a simmer and cook for another 30-40 minutes. Stir occasionally. 

Stir in the lime juice and avocado. 

What to Serve With 

We recommend serving this soup with traditional sides such as white rice and avocado. 

How to Store 

Keep leftover vegan sancocho in an airtight container in the refrigerator for up to 5 days. 

Once the soup has cooled completely, it can be transferred to a freezer bag and froze for up to 2 months. 

We recommend freezing it flat so it takes up less room or freezing in smaller portions to make reheating and meal prepping more convenient. 

More Easy and Delicious Vegan Recipes: 

• Vegan Split Pea Soup
• Butternut and Beet Salad
• Green Peas Curry
• Vegan Fajita Bowl
• Lentil Mushroom Stew

Vegan Sancocho

Vegan sancocho is a thick and hearty soup that is packed with root veggies, rich mushrooms, and lentils. It’s ready in 1 hour or less and makes great leftovers. This soup also freezes well, so it’s great for meal prepping.

4 from 2 votes

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Course: Main Course

Cuisine: caribbean, dominican, south american

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 5

Author: Abbie

Ingredients

• 2 Tablespoons extra virgin Olive oil
• 6 garlic cloves Minced
• 1 teaspoon dried Oregano
• 1 cup red Lentils
• 1 yellow onion diced
• 1 stalk celery diced
• 4 cups low sodium vegetable broth
• 1 cup Dry Porcini or Shiitake Mushrooms if any pieces are big or whole, they can be cut in slices
• 1/4 pound Yucca Cassava
• 1/4 pound Kabocha Squash or Auyama or Butternut Squash, cut into bite sized pieces
• 1 Green plantain cut in slices
• 1 corn on the cob cut into 1/2 slices or 1 cup of frozen corn kernels (optional)
• 4 cups of water Or chicken stock
• 1 bay leaf
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 bunch cilantro chopped
• Juice of 1 lime
• Optional: 1/4 lb of Yam ñame and 1/4 lb of Malanga (Yautia) can be added to this recipe, if desired.

Instructions

• In a large pot over medium heat, add oil. Add garlic, oregano, lentils, onion, and celery and saute for up to 1 minute. Add vegetable broth, bring to a boil, then cover, reduce to low, and simmer for 20 minutes or until lentils are cooked.
• Place dry mushrooms in a bowl. Add boiling water to just cover the mushrooms and allow them to sit while lentils are cooking.
• Once lentils are cooked, use an immersion blender (or transfer to a blender) and puree till smooth.
• Add rehydrated mushrooms, yucca, squash, plantain, corn, water, bay leaf, salt, and pepper. Bring to a simmer over medium heat, cover, and cook for 30-40 minutes. Check occasionally and stir.
• Add cilantro and lime juice.
• Serve with avocado and rice.

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