A traditional Cape Verdean stew packed with fresh, flavoursome veggies, traditional hominy corn and protein-rich beans. Serve this Hearty Vegan Cachupa with a side of crusty bread, some live music and obligatory dancing.
Cachupa is the local Cape Verdean dish that just HAD to be re-created back in the UK!
This dish is a great one for dinner parties and meal prep too – it’s easy to make in a big batch to take to work, serve as weekday dinners or at dinner parties when all the fam come around.
This vegan cachupa is packed full of healthy, hearty ingredients including hominy corn, beans, butternut squash, sweet potato, savoy cabbage, peas, carrots and vegan chorizo sausage. It is such a warming, filling dish – perfect for winter lunches and dinners.
The Video Recipe:
The Written Recipe:
Hearty Vegan Cachupa
Ingredients
- 1 tbsp coconut oil
- 2 onions (diced (approx 200g))
- 4 cloves garlic (minced)
- 1 bay leaf
- 250 g hominy corn (soaked overnight (*see note))
- 1 tsp paprika
- 600 g sweet potato (peeled and cubed)
- 500 g butternut squash (peeled and cubed)
- 2 carrots (diced (approx 130g))
- 400g tin kidney beans (drained (approx 260g drained weight))
- 400g tin cannellini beans (drained (approx 260g drained weight))
- 400 g diced tomatoes (tinned)
- 200 g savoy cabbage (shredded)
- 1.5 litres vegetable stock
- 150 g peas
- 6 vegan chorizo sausages (300g total, the Linda McCartney ones are great)
- salt and pepper
Instructions
- Fry the onion, garlic and bay leaf in the coconut oil for around 5 minutes.1 tbsp coconut oil, 2 onions, 4 cloves garlic, 1 bay leaf
- Stir in the paprika and then add the stock, tomatoes, potato, corn (drained of soaking liquid), squash and carrots. Simmer for 1.5 hours.250 g hominy corn, 1 tsp paprika, 600 g sweet potato, 500 g butternut squash, 400 g diced tomatoes, 1.5 litres vegetable stock, 2 carrots
- Whilst the veggies are cooking, cook off the chorizo-style sausages as per the package instructions. Once they have cooled a little, chop them into chunks.6 vegan chorizo sausages
- After 1.5 hours has passed, add the cabbage, beans and chopped chorizo-style sausages. Cook for a further 20 minutes.400g tin kidney beans, 200 g savoy cabbage, 400g tin cannellini beans
- Add the peas and season with salt and pepper. Cook for 5 minutes and then serve with a side of crusty bread.150 g peas, salt and pepper
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
