Easiest Way to Make Mapo Tofu Vegetarian Japanese

Vegetarian Sancocho

Doubanjiang has a deep savory, spicy, and quite salty taste.

Recipe Summary Vegetarian Sancocho

Here's my vegetarian spin on the traditional Colombian stew -- just as delicious without the chicken!

Ingredients | Mapo Tofu Vegetarian Japanese

2 tablespoons butter

1 yellow onion, chopped

2 quarts vegetable stock

2 yuca (cassava) roots, peeled and cut into 1-inch cubes

2 Yukon Gold potatoes, cut into 1-inch cubes

2 red potatoes, cut into 1-inch cubes

2 plantains - peeled, sliced into thirds lengthwise, and cut into strips

2 ears yellow corn, husked and cut into thirds

1 bunch green onion, chopped

lemon, juiced

1 bunch cilantro, chopped, divided

3 cloves garlic

¼ teaspoon paprika, or to taste

salt and ground black pepper to taste

2 avocados, sliced

Directions

Melt butter in a large pot over medium-high heat. Saute onion until translucent, about 5 minutes. Pour in vegetable stock and bring to a boil.

Reduce heat to medium-low. Combine yuca, Yukon potatoes, and red potatoes in the pot; simmer until softened, about 15 minutes. Stir in plantains and corn, simmer until tender, about 20 minutes. Add green onion, lemon juice, 1/2 of the cilantro, garlic, and paprika. Season with salt and pepper. Simmer soup until flavors are well combined, about 5 minutes.

Pour soup in serving bowls and garnish with avocado and the remaining cilantro.

Info | Mapo Tofu Vegetarian Japanese

prep: 30 mins cook: 50 mins total: 1 hr 20 mins Servings: 14 Yield: 14 servings

TAG : Vegetarian Sancocho

Soups, Stews and Chili Recipes, Stews,