vegetarian cazuela recipeMy year long quest to find fabulous Latin-inspired one pot recipes and share them with you continues and this week my friends from the fantastic Peru Delights. Morena Cuadro and Morena Escuardo, have hooked me up with a phenomenal vegetarian cazuela recipe.

Cazuela is usually made with beef, lamb, hen, or all of them together, but this particular version is vegetarian--vegan even. It is beautiful to behold and you can see the abundant goodness and nutrients in it. Plus I'm not gonna lie, I don't get enough veggies in my diet. This is a great way pack all kinds of goodness into one delicious meal that is cooked all in one pot.

Read more ¿Qué más?: Mexican shrimp soup with a yummy kick!

Vegetarian Cazuela


2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, chopped
2 tomatoes, peeled and chopped
1 cup cabbage, coarsely chopped
1 cup finely sliced green beans
1/2 cup turnip, chopped
1 cup fava beans, peeled
1 carrot, diced
2 corns, cut in
2 pieces each
1 celery stick, finely sliced
1/2 cup cooked garbanzo beans
1 cup green peas
4 potatoes, peeled
1 cup pumpkin, coarsely chopped
1 cup yucca, peeled and sliced
1 cup parsley and cilantro sprigs
1 teaspoon dried oregano
6 cups vegetable stock
Salt and pepper
To serve: Ají amarillo paste


Get the full recipe directions at Peru Delights and tell the Morenas I send my regards.

Image via Peru Delights

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About the author

You can find Claudya Martinez on her own blog Unknown Mami. Stop by, she loves visitors. Of course you can also find her on Twitter or Facebook.

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Filed Under: one pot, recipe, soup
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