My year long quest to find fabulous Latin-inspired one pot recipes and share them with you continues and this week my friends from the fantastic Peru Delights. Morena Cuadro and Morena Escuardo, have hooked me up with a phenomenal vegetarian cazuela recipe.
Cazuela is usually made with beef, lamb, hen, or all of them together, but this particular version is vegetarian–vegan even. It is beautiful to behold and you can see the abundant goodness and nutrients in it. Plus I'm not gonna lie, I don't get enough veggies in my diet. This is a great way pack all kinds of goodness into one delicious meal that is cooked all in one pot.
Read more ¿Qué más?: Mexican shrimp soup with a yummy kick!
Vegetarian Cazuela
Ingredients
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, chopped
2 tomatoes, peeled and chopped
1 cup cabbage, coarsely chopped
1 cup finely sliced green beans
1/2 cup turnip, chopped
1 cup fava beans, peeled
1 carrot, diced
2 corns, cut in
2 pieces each
1 celery stick, finely sliced
1/2 cup cooked garbanzo beans
1 cup green peas
4 potatoes, peeled
1 cup pumpkin, coarsely chopped
1 cup yucca, peeled and sliced
1 cup parsley and cilantro sprigs
1 teaspoon dried oregano
6 cups vegetable stock
Salt and pepper
To serve: Ají amarillo paste
Directions
Get the full recipe directions at Peru Delights and tell the Morenas I send my regards.
Image via Peru Delights
