Mushroom Ropa Vieja

Name: Mushroom Ropa Vieja
Cuisine: American, Latin American
Ingredients: 6 large Portobello mushroom caps; ½ tsp. black pepper; 1/2 tsp. onion powder; 1 tsp. garlic powder; 2 Tbs. safflower oil; ½ cup sofrito (see recipe below); 8-10 stuffed pimento olives (alcaparrado or other green olives); 1 tsp. ground cumin; 1-14 oz. can diced tomatoes; 1 Tbs. vegan, gluten-free Worcestershire sauce; 1 1/2 cups water; 2 bay leaves; 4 medium stalks celery, diced; 2 medium carrots, diced; 2 bell peppers, diced, mix colors if possible; 1 medium onion, diced; Kosher salt; 1/2 cup frozen green peas; Fresh parsley for garnish; 1 medium Spanish onion, cut into large chunks; 1 medium green pepper, cubanelle or frying pepper; 8 garlic cloves; 3 ajices dulce, optional (if you don’t have this, add more cilantro); 1 cup cilantro; 2 plum tomatoes, cored and cut into chunks; 1 red bell peppers, chopped

Instructions

I wanted to make a vegan version of Ropa Vieja but now it had to be gluten-free as well. So I turned to the ingredient that would best fit: portobello mushrooms.

Updated at: Fri, 22 Nov 2024 09:01:52 GMT