Best Vegan Mushroom Ropa Vieja Recipe 415 Recipes

Ropa Vieja image

Provided by J. Kenji López-Alt

Time 3h

Yield 6 cups (4 servings)

Number Of Ingredients 10

2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain
Kosher salt and black pepper
1 tablespoon grapeseed, vegetable or canola oil
1 recipe Braised Peppers and Onions (about 3 cups)
1 (15-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
1/2 cup Manzanilla olives, sliced crosswise
1/2 cup golden raisins
1/4 cup capers, drained
2 cups homemade or store-bought low-sodium chicken stock
Cooked white rice, black beans and sautéed or braised hearty greens, for serving

Steps:

Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.

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

Provided by andreajayros

Number Of Ingredients 27

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.