Ropa Vieja (Vegan)
Ingredients:
- 2 (20 oz) cans young green jackfruit, drained and rinsed
- 30 ml (2 tbsp) olive oil
- 160 g (1) onion
- 119 g (1) green bell pepper
- 9 g (3 cloves) garlic
- 396.9 g (1 (14 oz) can) diced tomatoes
- 120 ml (1/2 cup) vegetable broth
- 1/4 cup pitted green olives, sliced
- 1 tbsp capers
- 2 g (1 tsp) ground cumin
- 2.3 g (1 tsp) smoked paprika
- 1 bay leaf
- Cooked rice, for serving
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Break the jackfruit apart with a spoon as it cooks, not just at the end — starting to shred it early helps it absorb more of the sauce as it simmers.
Instructions:
- Sauté the Vegetables: Heat olive oil in a large pot and sauté the onion and bell pepper for 5-6 minutes.
- Add the Garlic: Add the garlic and cook for 1 minute, until fragrant.
- Add the Jackfruit: Add the jackfruit, breaking it apart with a spoon.
- Add the Sauce: Stir in the diced tomatoes, vegetable broth, olives, capers, cumin, smoked paprika, and bay leaf.
- Simmer: Simmer, partially covered, for 25-30 minutes, until the jackfruit is tender and shreds easily.
- Shred & Finish: Remove the bay leaf and shred the jackfruit further with a fork.
- Serve: Serve over cooked rice.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The green bell pepper adds sweetness and a pop of color. The garlic builds a savory, aromatic base.
Ropa Vieja (Vegan)
Ingredients:
- 2 (20 oz) cans young green jackfruit, drained and rinsed
- 30 ml (2 tbsp) olive oil
- 160 g (1) onion
- 119 g (1) green bell pepper
- 9 g (3 cloves) garlic
- 396.9 g (1 (14 oz) can) diced tomatoes
- 120 ml (1/2 cup) vegetable broth
- 1/4 cup pitted green olives, sliced
- 1 tbsp capers
- 2 g (1 tsp) ground cumin
- 2.3 g (1 tsp) smoked paprika
- 1 bay leaf
- Cooked rice, for serving
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The green bell pepper adds sweetness and a pop of color. The garlic builds a savory, aromatic base.
Prep:
Break the jackfruit apart with a spoon as it cooks, not just at the end — starting to shred it early helps it absorb more of the sauce as it simmers.
Instructions:
- Sauté the Vegetables: Heat olive oil in a large pot and sauté the onion and bell pepper for 5-6 minutes.
- Add the Garlic: Add the garlic and cook for 1 minute, until fragrant.
- Add the Jackfruit: Add the jackfruit, breaking it apart with a spoon.
- Add the Sauce: Stir in the diced tomatoes, vegetable broth, olives, capers, cumin, smoked paprika, and bay leaf.
- Simmer: Simmer, partially covered, for 25-30 minutes, until the jackfruit is tender and shreds easily.
- Shred & Finish: Remove the bay leaf and shred the jackfruit further with a fork.
- Serve: Serve over cooked rice.
