Vegan Puchero

Have you ever heard of Vegan Puchero? If not, get ready to have your taste buds tantalized! This mouthwatering dish takes the traditional Filipino pochero and gives it a vegan twist, making it perfect for those who follow a plant-based lifestyle or simply want to try something new and delicious.

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What is Puchero?

Now, you might be wondering, what exactly is vegan Puchero? Well, it’s a hearty stew that typically features a medley of vegetables, legumes, and spices, all simmered together to create a rich and flavorful broth. It’s a dish that’s bursting with colors, textures, and aromas, making it a feast for both the eyes and the palate.

One of the great things about vegan Puchero is its versatility. You can use a wide variety of vegetables, such as potatoes, carrots, bell peppers, and green beans, to create a vibrant and nutritious base. Add in some protein-packed legumes like chickpeas or tofu, and you’ve got yourself a well-rounded meal that will keep you satisfied.

But what really sets vegan Puchero apart is its use of bananas for some sweetness. From garlic and onions to bay leaves and tomato sauce, each ingredient adds its own distinct flavor, creating a symphony of tastes that will leave you craving for more. And if you like a little kick, feel free to add some chili peppers or hot sauce to give it an extra spicy twist.

What you need?

• Bananas (I used plantain, use normal bananas for sweetness.)
• Boc Choy (I used the bigger type)
• Potatoes
• Cabbage
• Tomatoes
• Corn
• Onion
• Tomato Paste

What to do

Here’s a quick instruction on how to cook vegan puchero with onions, tomatoes, bok choy, potatoes, bananas, and corn:

1. Start by heating a large pot over medium heat. Add a tablespoon of oil and sauté one diced onion until it becomes translucent.
2. Once the onion is cooked, add in two diced tomatoes and cook until they soften and release their juices. Add tomato paste.
3. Now it’s time to add the star of the show – the vegetables! Peel and chop two medium-sized potatoes into bite-sized pieces and add them to the pot. Stir everything together to coat the potatoes with the flavors from the onion and tomatoes.
4. Next, add in two cups of vegetable broth or water to the pot. This will help create a flavorful base for the stew. Bring the mixture to a boil and then reduce the heat to a simmer.
5. While the potatoes are cooking, prepare the other vegetables. Cut two or three small bananas into thick slices and set them aside. Trim the ends of a bunch of bok choy and separate the leaves.
6. After the potatoes have simmered for about 10 minutes and are starting to become tender, add the bok choy leaves to the pot. Stir them in gently, allowing them to wilt slightly.
7. Now it’s time to add the bananas and corn. Add the banana slices and a cup of corn kernels to the pot. Stir everything together and let it simmer for another 5-7 minutes, or until the potatoes are fully cooked and the flavors have melded together.
8. Season the pochero with salt and pepper to taste. You can also add a pinch of chili flakes if you like a bit of heat.
9. Once everything is cooked and seasoned to your liking, remove the pot from the heat and let it sit for a few minutes to allow the flavors to further develop.
10. Serve the vegan pochero hot, garnished with fresh herbs like cilantro or parsley if desired. It pairs well with steamed rice or crusty bread.