Mushroom Ropa Vieja

Name: Mushroom Ropa Vieja
Cook time: 30 min
Total time: 30 min
Cuisine: Latin American, American, Cuban
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

Cook:30min

Portobello mushrooms are expertly shredded and simmered in a rich, homemade sofrito with olives and vegetables for a flavorful vegan Ropa Vieja. This hearty.

Updated at: Sat, 25 Jul 2026 08:39:47 GMT