Pochero Recipe
 
 
Ingredients
  • 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)
Instructions
  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.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-pochero-recipe/