Vegan Mushroom Ropa Vieja Recipe 415

VEGAN MUSHROOM ROPA VIEJA RECIPE - (4.1/5)

Vegan Mushroom Ropa Vieja Recipe - (4.1/5) image

Provided by andreajayros

Number Of Ingredients 27

Ingredients

SOFRITO:
6 large Portobello mushroom caps
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoon safflower oil
1/2 cup sofrito, see recipe below
8 to 10 stuffed pimento olives, alcaparrado or other green olives
1 teaspoon ground cumin
1 (14-ounce) can diced tomatoes
1 tablespoon vegan, gluten-free Worcestershire sauce
1 1/2 cups water
2 bay leaves
4 medium stalks celery, diced
2 medium carrots, diced
2 bell peppers, diced, mix colors if possible
1 medium onion, diced
Kosher salt to taste
1/2 cup frozen green peas
fresh parsley for garnish
1 medium Spanish onion, cut into large chunks
1 medium green pepper, cubanelle, or frying pepper
8 garlic cloves
3 ajices dulce, optional
1 cup cilantro
2 plum tomatoes, cored and cut into chunks
1 red bell peppers, chopped

Steps:

Slice the mushroom caps thinly. Heat oil in a large sauté pan. Add the mushrooms, season with pepper, onion powder and garlic powder. Cook about 10 minutes until they are browned. Remove from the pan and set aside. Add sofrito, olives, and cumin to the pan. Add more oil if the pan is too dry. Stir in tomatoes, Worcestershire sauce, and water. Add the bay leaves. Let cook for about 4 minutes until the sauce begins to bubble. Return the mushrooms to the pan, bring to a boil, then cover and simmer on low heat about 20 minutes until the mushrooms are soft and have taken on the flavors of the sofrito, olives, cumin, and tomatoes. Remove the mushrooms again and shred with 2 forks or slice them as thinly as possible; thinner than I did in the pictures. Return them to the pan. Add the onion, celery, carrots, and peppers to the pan. Season with salt, to taste. Bring it to a simmer, about 10 minutes or until the vegetables are tender. Add the frozen peas and heat through. Remove the bay leaves. Garnish with fresh parsley. Serve over rice or quinoa, with potatoes or plantains. Enjoy! SOFRITO: Put the onion and peppers in a food processor and pulse until coarsely chopped. With motor running, add remaining ingredients one at a time and process until smooth.

PORTOBELLO ROPA VIEJA

Portobello Ropa Vieja image

I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
1 medium onion, halved and thinly sliced
1 poblano pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 jar (12 ounces) sofrito tomato cooking base
1 cup fire-roasted diced tomatoes
3 tablespoons lime juice, divided
2 tablespoons brown sugar
3/4 teaspoon garlic powder
6 large portobello mushrooms, thinly sliced
1 tablespoon adobo seasoning
Hot cooked rice
Minced fresh cilantro

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add poblano and red peppers; cook and stir until crisp-tender, 3-4 minutes. Transfer to a greased 5- or 6-qt. slow cooker. Stir in sofrito, tomatoes, 2 tablespoons lime juice, brown sugar and garlic powder., Toss mushrooms with adobo seasoning; place on top of pepper mixture. Cook, covered, on low until mushrooms are tender, 5-6 hours. Stir in remaining 1 tablespoon lime juice. Serve warm with rice and cilantro.

Nutrition Facts : Calories 253 calories, Fat 15g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1449mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.

RICK'S CARIBBEAN ROPA VIEJA

Rick's Caribbean Ropa Vieja image

A touch of sweetness from the Caribbean gives a new flair to the standard Ropa Vieja (Cuban Meat Stew). Serve with rice.

Provided by PEWTERPIRATE

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

¼ cup butter
1 red onion, chopped
8 ounces fresh mushrooms, chopped
2 pounds flank steak
1 ½ cups red wine
1 (13.5 ounce) can coconut milk
½ cup sour cream
8 ounces flaked coconut
¼ cup brown sugar
1 tablespoon ground allspice
1 teaspoon salt
½ teaspoon black pepper

Steps:

Melt the butter in a skillet over medium heat, and cook the onion and mushrooms until lightly browned. Place flank steak in the skillet, and brown on all sides. Pour in the wine. Reduce heat to low, and continue cooking 30 minutes, or until meat is very tender. Remove meat, shred, and return to skillet.
Pour coconut milk into the skillet. Mix in sour cream, coconut flakes, brown sugar, allspice, salt, and pepper. Continue cooking 10 minutes, or until heated through.

Nutrition Facts : Calories 571.3 calories, Carbohydrate 19.4 g, Cholesterol 57.3 mg, Fat 45.6 g, Fiber 5.9 g, Protein 17.9 g, SaturatedFat 34.3 g, Sodium 396.9 mg, Sugar 10.1 g

ROPA VIEJA

Ropa Vieja image

Ropa Vieja translates as 'old clothes'. Serve over rice or fill a warm tortilla with meat and garnish with sour cream and avocado slices.

Provided by CHRISTYJ

Categories Everyday Cooking

Time 3h20m

Yield 7

Number Of Ingredients 7

Ingredients

3 pounds beef chuck roast
1 (1 ounce) package dry onion soup mix
1 onion, chopped
1 cup red wine
½ cup water
3 tablespoons vegetable oil
½ cup salsa

Steps:

Preheat oven to 325 degrees F (160 degrees C).
Heat oil in a Dutch oven, over medium high heat. Add beef and brown meat on all sides. Reduce heat, add onion and cook until soft but not browned. Add onion soup mix, wine, water and picante sauce. Bring to boil
Cover and place in preheated oven for 2 1/2 to 3 hours. Check occasionally to make sure there is sufficient liquid in bottom of pan; add more wine if necessary. Before serving shred beef.

Nutrition Facts : Calories 559.3 calories, Carbohydrate 6 g, Cholesterol 138 mg, Fat 40.9 g, Fiber 0.8 g, Protein 34.3 g, SaturatedFat 14.9 g, Sodium 598.6 mg, Sugar 1.6 g

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