This flavor-packed, hearty stew pairs well with brown rice and avocado. The term “ropa vieja” translates to “old clothes,” and this dish was traditionally named as such because many say the beef and vegetables look like rags. Regardless of appearance, this delicious stew may become a new family favorite this season.
PREP INSTRUCTIONS:
Yield: 8 (1-1/2 cup) servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
RECIPE INGREDIENTS:
3 tablespoons tomato paste
2 cups diced tomatoes in juice
1/2 cup yellow onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
1 tablespoon olive oil
1 tablespoon minced garlic
1/3 cup sofrito
1 tablespoon liquid aminos
1/2 tablespoon ground cumin
1 teaspoon paprika
1 tablespoon dried oregano
1 lb. vegan beefless strips
Water for sautéing
INSTRUCTIONS:
1. Dilute the tomato paste with some of the liquid from the diced tomatoes in juice.
2. Slice onions and pepper into strips.
3. In a medium-size pan, heat olive oil and sauté the onions, peppers, garlic, and sofrito.
4. Add the tomato product, liquid aminos, and the spices, and then fold in the vegan beefless
strips.
5. Bring the mixture to a rapid simmer. Cover and lower to medium-low. Cook 15–20 minutes.
NUTRITIONAL DATA:
calories 140.33, fat 3.42g, sat fat 0.41g, cholesterol 0mg, sodium 349.00mg, carbohydrates 12.00g, fiber 3.19g, sugar 5.11g, protein 16.62g
Created by Chef Edwin Cabrera, Copyright © AdventHealth
