Countries › Cape Verde › Cachupincha - vegetarian version of Cachupa
Cachupincha - vegetarian version of Cachupa
A traditional Cachupa stew packed with fresh vegetables, traditional hominy corn and beans.
Recipe from aveganvisit ↗10 min
Prep
120 min
Cook
6
Serves
451 kcal
Calories
22g
Protein
83g
Carbs
6g
Fat
Ingredients
Other
olive oil1 tbsp
onions (diced (approx 200g))2 pieces
garlic (minced)4 cloves
bay leaf1 pieces
hominy corn (soaked overnight (*see note))250 g
paprika1 tsp
sweet potato (peeled and cubed)600 g
butternut squash (peeled and cubed)500 g
carrots (diced (approx 130g))2 pieces
400g tin kidney beans (drained (approx 260g drained weight))1 pieces
400g tin cannellini beans (drained (approx 260g drained weight))1 pieces
diced tomatoes (tinned)400 g
savoy cabbage (shredded)200 g
litres vegetable stock1.5 pieces
peas150 g
vegan chorizo sausages (300g total, the Linda McCartney ones are great)6 pieces
salt and pepper1 pieces
Method
01
Fry the onion, garlic and bay leaf in the coconut oil for around 5 minutes.
02
Stir in the paprika and then add the stock, tomatoes, potato, corn (drained of soaking liquid), squash and carrots. Simmer for 1.5 hours.
03
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.
04
After 1.5 hours has passed, add the cabbage, beans and chopped chorizo-style sausages. Cook for a further 20 minutes.
05
Add the peas and season with salt and pepper. Cook for 5 minutes and then serve with a side of crusty bread.