Uploaded April 2023 | Updated September 2026, 3 weeks ago

---

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 planning. 
🔻CLICK FOR MORE🔻

🖨 Print this recipe:
chefabbiegellman.com/vegan-sancocho

Subscribe to my channel: youtube.com/c/chefabbiegellman
Website: chefabbiegellman.com
Facebook: facebook.com/chefabbiegellman
Instagram: instagram.com/chefabbiegellman

🍽 Ingredients (5-6 servings)
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.

More nourishing and delicious soup recipes:

👉 Cleansing Detox Soup Recipe with Lots of Greens!
youtu.be/E6_03-3n0As

👉 Easy No-Cook Avocado Yogurt Soup | Vegetarian Soup Recipes
youtu.be/3EPZQfp8qGA

👉 High Protein Lentil Vegan Soup
youtu.be/ZO6SLQr-wXE

👉 Simple & Flavorful Gazpacho Recipe (Spanish Cold Tomato Soup)
youtu.be/Mw3H7iIlwA8


Thanks for watching!

Abbie

#chefabbiegellman #veganrecipes #veganstew