This is a variation of the traditional Peruvian Seco dish that’s contained in my cookbook, Peruvegan. I came up with this dish after pondering what type of Peruvian dish I was going to make for my gluten-free friends. This version removes the seitan (making it gluten-free), and replaces it with Portobello and Crimini mushrooms, and Japanese sweet potatoes. The dense and chewy texture of the mushrooms, along with the salty broth and sweetness of the Japanese sweet potatoes, make for a really delicious stew. Of course, make sure you top it all off with some creamy Vegan Garlic Aioli, and you have a really nice dish for yourself or company. If you’d like, you could also make it more colorful by substituting yams for the Japanese sweet potato.
Ingredients:
1/2 pound of Portobello mushrooms, thickly sliced
1/2 pound of Crimini mushrooms, thickly sliced
1 onion, diced
3 cloves of garlic, minced
2 tablespoons olive oil
2 teaspoons cumin
1 large Japanese sweet potato, peeled and cubed
4 cups water
2 tablespoons vegetable bouillon base
1 bunch fresh cilantro, lower stems cut and removed
1/2 cup water
Vegan Garlic Aioli
Directions:
In a fry pan over medium heat, sauté mushrooms, onion, and garlic in olive oil until lightly browned and the onions turn translucent. Add cumin and sauté for another minute. Add sweet potato, 4 cups of water and the bouillon base. Increase heat to medium high and bring to a low boil, stirring to melt the bouillon base. Reduce heat to medium low and cover so that the Seco simmers. Immediately cut away lower stems from the cilantro. Put the remaining cilantro (leaves and upper stems) into a blender with 1/2 cup of water. Blend until you have a cilantro sauce. Add half of the cilantro sauce to the simmering pan. Simmer the Seco until sweet potatoes are tender, approximately 15 minutes. Remove from heat. Add the remaining cilantro sauce and stir. Season to taste with salt and pepper. Serve over rice with lots of the broth, topped with a dollop of Vegan Garlic Aioli. Serves 4.
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