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Vegan Asopao (Rice and Vegetables Stew)

by | Jan 27, 2025 | Plantuary Recipes, Recipes

Warm up with a bowl of our Vegan Asopao, a delicious twist on the traditional Puerto Rican rice stew! Bursting with flavors and vibrant ingredients, this comforting dish features hearty vegetables, aromatic spices, and tender rice, all simmered together to create a satisfying meal that’s perfect for any time of year. Whether you’re looking for a cozy dinner option or a crowd-pleasing dish for gatherings, this vegan version maintains all the richness and depth of the original while being completely plant-based.

Vegan Asopao (Rice and Vegetables Stew)

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Ingredients Equipment Method

Ingredients
  

  • 1 cup rice medium grain, if possible
  • 1 quart vegetable broth divided
  • 3 tablespoon olive oil
  • 6 cloves garlic thinly sliced
  • 1 small red onion minced
  • 1 teaspoon dried oregano
  • 1 tablespoon parsley or cilantro roughly chopped
  • 1 tablespoon basil roughly chopped
  • 2 tablespoons chives roughly chopped
  • 2 tablespoons rice vinegar can substitute with apple cider vinegar
  • 1 pound auyama kabocha squash or any winter squash, diced
  • 1 stalk celery sliced (optional)
  • 1 red bell pepper diced
  • ½ cup pitted green olives (optional)
  • 2 tablespoons capers (optional)
  • 1 dozen cherry tomato halved
  • 1 ½ teaspoon salt (or more, to taste)

Equipment

  • Soup pot
  • Cutting board
  • Knife
  • Spatula
  • Measuring Spoons

Method
 

  1. First, soak the rice. Combine the rice and broth and let it rest for 10 minutes.
  2. Separate rice and liquid and set both aside for later use.
  3. In a large pot, heat the oil over very low heat. Add the garlic and onion, and cook, stirring frequently, until the garlic has turned soft and release its aroma. Stir in oregano, parsley or cilantro, basil, and chives, and cook stirring until they start to wilt.
  4. Pour in the broth you had set aside and increase temperature to medium-high heat.
  5. When the water breaks the boil, stir in rice, auyama/squash, celery, red pepper, olives, and capers. Simmer covered, stirring frequently, for 15 minutes, or until the auyama/squash is cooked through.
  6. Add tomatoes and vinegar. Simmer uncovered until the vegetables are cooked through and the rice has opened and doubled in size, about 15 minutes. Season with salt to taste.
  7. Remove from the heat and serve warm.
  8. Storage up to 5 days in refrigerator or up to 3 months in the freezer.