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Vegan Pochero Recipe


  • 3 tablespoons canola oil
  • 3 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled and chopped
  • 3 roma tomatoes, chopped
  • 1 russet potatoes, peeled and cut into chunks
  • 1 carrot, peeled and chopped
  • ½ cup broccoli florets
  • 2 cups vegetable broth
  • 1 cup firm tofu cubes
  • 1 cup white button mushroom
  • ½ small cabbage, chopped, core removed
  • 1 bunch Chinese cabbage
  • 2 saba bananas, peeled and sliced into chunks
  • ¼ cup seitan or meat alternative (optional)
Vegan Pochero Recipe

  1. Saute garlic, onions, and tomatoes with oil in a medium-sized pot over medium heat.
  2. Add potatoes and vegetable broth. Cover pot and simmer until potatoes are tender.
  3. Add carrots and broccoli and simmer for another 5 minutes.
  4. On a pan, fry tofu with oil over high heat. You may do this while the pot is simmering, or while preparing the ingredients beforehand.
  5. Put pot to a boil then add mushroom, tofu, saba banana, cabbage, Chinese cabbage and seitan.
  6. Once cabbage has softened, turn off heat and serve hot, preferably with steamed rice.

Source: Astig Vegan
Vegan Pochero Recipe Vegan Pochero Recipe Reviewed by kuji hara on 11:28 PM Rating: 5

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