Vegetariano Ropa Vieja Recipe

Prepare jackfruit

Drain and rinse the canned jackfruit. Pat dry and remove any hard core pieces. Using your fingers or two forks, shred the jackfruit so it resembles pulled meat (about 2–3 minutes).

Sauté aromatics & vegetables

Heat 2 tbs olive oil in a large skillet over medium heat. Add the sliced onion and both bell peppers and cook, stirring occasionally, until softened and slightly caramelized, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the diced tomatoes (with juices), vegetable broth, soy sauce, red wine vinegar, maple syrup, cumin, smoked paprika, oregano, black pepper, olives, and capers. Stir to combine and bring to a gentle simmer.

Combine jackfruit & simmer

Add the shredded jackfruit and salt to the skillet, mixing well to coat in the sauce. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until most liquid has reduced and flavors concentrate, 18–25 minutes. Use the back of a spoon to press and help shred larger pieces. Taste and adjust salt, vinegar or sweetness as needed.

Finish

Stir in chopped cilantro or parsley and remove from heat. Keep warm while assembling plates.

Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, 2 cups water, 0.5 tsp salt and 1 tsp oil or butter. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add the finely chopped onion and sauté until translucent, 3–4 minutes. Add the minced garlic and cumin and cook 30 seconds. Add the drained black beans and 2–3 tbs water. Warm gently, mashing a few beans with the back of a spoon for a creamier texture, 4–6 minutes. Stir in lime juice and adjust salt to taste. Keep warm.

Heat about 1/4–1/2 inch (enough for shallow frying) of oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F if using a thermometer). Pat plantain slices dry with a paper towel. Carefully add plantain slices in a single layer, frying in batches to avoid crowding. Fry 2–3 minutes per side until deeply golden and caramelized. Transfer to a plate lined with paper towels and sprinkle lightly with 1/4 tsp salt. Keep warm and repeat with remaining plantains.

Divide rice among four plates (about 1/4 cup cooked rice per serving if making 4 servings). Spoon a generous portion of Vegetariano Ropa Vieja alongside rice, add a portion of black beans, and arrange 2–3 sweet plantain slices on each plate. Garnish with additional chopped cilantro and lime wedges. Serve warm.