Vegan Pochero Recipe

Name: Vegan Pochero
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon garlic, chopped; 1/2 sweet onion, chopped; 1/2 cup tomato sauce; 300 g cabbage; 300 g Chinese cabbage; 5 pieces green beans; 1/2 cup chickpeas, cooked; 2 pieces plantains; 180 g firm tofu; 2 teaspoons sugar; 1/2 teaspoon salt; 1 cup water; 1 tablespoon canola oil

Servings: persons

1 teaspoon garlic, chopped
1/2 sweet onion, chopped
1/2 cup tomato sauce
300 g cabbage
300 g Chinese cabbage
5 pieces green beans
1/2 cup chickpeas, cooked
2 pieces plantains
180 g firm tofu
2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1 tablespoon canola oil

1
In a casserole, combine the cabbage; chopped, pakchoi cabbage; sliced, green beans, sliced into two pieces (if too long), plantains; sliced into two pieces and tofu; cubed. Fill with water and boil in a few minutes until vegetables are cooked.
2
While boiling, In a wok, fry the garlic together with the onion for 1 minute.
3
Add the tomato sauce, salt and water then bring to a boil
4
Add the sliced boiled vegetables and simmer for 5 minutes.
5
Add sugar.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon garlic, chopped, 1/2 sweet onion, chopped, 1/2 cup tomato sauce, 300 g cabbage, and more.

Yes, Vegan Pochero falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Pochero

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