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Vegetarian hallaca stew in a big cauldron.
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5 from 9 votes

Vegetarian Hallaca Stew

Made with vegetables of different colors and textures, this stew has a flavor that distinguishes the traditional Caracas-style hallacas and makes vegetarian hallacas taste real.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Resting Time12 hours
Total Time14 hours
Course: Hallacas
Cuisine: Venezuelan
Diet: Gluten Free, Vegetarian
Keyword: how to make Venezuelan vegetarian hallacas, Vegetarian hallaca stew, vegetarian hallaca stew recipe, Venezuelan hallacas recipe
Servings: 40 hallacas
Calories: 75kcal

Ingredients

  • 1/4 cup vegetable shortening
  • 2 cups chopped onion
  • 4 garlic cloves minced
  • 1 cup green onion chopped
  • 2 cups leeks chopped
  • 2 ½ cups red bell pepper deveined and seeded, chopped
  • ½ cup ají dulce deveined and seeded, chopped
  • 1 pound carrots cut into ⅓-inch cubes
  • 1 pound butternut squash cut into ⅓-inch cubes
  • 1 pound zucchini cut into ⅓-inch cubes
  • 1 pound summer yellow squash cut into ⅓-inch cubes
  • 2 ½ cups tomatoes peeled and seeded, cut into ⅓-inch cubes
  • 1 ½ cups of sweet corn kernels about 3-4 ears, shelled
  • 1 cup Worcestershire sauce
  • 1/3 cup red wine vinegar
  • ½ cup mustard pickles
  • 1 cup Muscat-style cooking wine
  • 1 cup papelón panela or piloncillo
  • 5 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 5 teaspoons ground cumin
  • 4 tablespoons tomato paste

Instructions

  • Process the onion and garlic, green onion, leeks, red bell pepper, ají dulce, and mustard pickles in a food processor.
  • Over medium-high heat, melt the shortening in a large pot and add the sofrito ingredients. Cook for about 5 minutes until the sofrito begins to wilt.
  • Add the carrots and cook for about 8-10 minutes.
  • Add the butternut squash and cook for 5 more minutes.
  • Add the zucchini, squash, corn, and tomatoes, and stir.
  • Add the Worcestershire sauce, wine, vinegar, papelón, cumin, pepper, and salt, and stir.
  • Cook uncovered over medium heat until it comes to a boil.
  • Once it comes to a boil, lower the heat to medium-low and cook uncovered for 1 more hour.
  • Remove from the heat and let it sit overnight, covered with a cotton towel.
  • The following day, add the tomato paste and stir to combine.
  • Reserve refrigerated until the hallacas are made.

Video

Nutrition

Calories: 75kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 433mg | Potassium: 300mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3711IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 1mg