Recipe for Vegan Ropa Vieja Stew

Bowl of ropa vieja stew with parsley and carrot garnishes

Soups and Stews Hearty, Latin Fare

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, though, this comforting stew may become a new family favorite.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (1½ 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 pound vegan beefless strips
Water for sautéing

Dilute the tomato paste with some of the liquid from the diced tomatoes in juice.
Slice onions and pepper into strips.
In a medium-size pan, heat olive oil and sauté the onions, peppers, garlic, and sofrito.
Add the tomato product, liquid aminos, and the spices, and then fold in the vegan beefless strips.
Bring the mixture to a rapid simmer. Cover and lower to medium-low. Cook 15–20 minutes.