Vegan Ropa Vieja

Traditional National dish of Cuba, the name comes from the spanish term for old clothes… or rags.  Traditionally made with shredded flank steak, this dish is veganized to pack all the flavor and no animal products.

Serves: Serves 6-8
  • 1 package of Soy Curls
  • 1 large yellow onion, thinly sliced
  • 1 of each large green, red and yellow bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup dry white wine
  • 1 cup not-chicken broth (or use veggie broth)
  • 1 16 ounce can crushed tomatoes
  • 1 6 ounce can tomato paste
  • 2 bay leaves
  • 1 large carrot, cut in half
  • 1 large stalk celery, cut in half
  • 1 cup Green Olives, rinsed and drained (you can slice them if you prefer)
  • ½ cup jarred or canned Roasted Red Peppers, drained
  • ¼ cup Pimientos, drained
  • 2 tablespoons Capers, rinsed and drained
  • ⅓ cup chopped fresh parsley
  1. Rehydrate the soy curls for 10 minutes in warm water. Press out liquid and pat dry.
  2. Heat a little oil in a large cast iron skillet over high heat. Once very hot add the soy curls and brown generously on all sides. Transfer the soy curls to a bowl.
  3. Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
  4. Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
  5. Return the soy curls to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 90 minutes.
  6. Discard the celery, carrots and bay leaves.
  7. Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes.
  8. Stir in the parsley and add salt and pepper to taste.