Vegan Ropa Vieja

A plant-based take on the Cuban classic, this Vegan Ropa Vieja with jackfruit and sazón is packed with bold Caribbean flavor.

Vegan | Gluten-free | Soy-free

Ropa vieja is one of those dishes that carries history, culture, and comfort in every bite. Traditionally made with shredded beef, it’s a staple of Cuban cuisine, often slow-cooked until tender and full of deep, savory flavor. As a Puerto Rican, I grew up with similar stews and sofrito-based dishes simmering on the stove. These were the kinds of meals that brought everyone to the table and filled the house with the aromas of garlic, peppers, and sazón. This vegan version stays true to that spirit while embracing a plant-based lifestyle.

Puerto Rico and Cuba are often described as de un pájaro, dos alas (two wings of the same bird), and I’ve always loved that expression. It captures how closely our islands are connected in culture, rhythm, and of course, in the kitchen. Our cuisines share common ingredients, cooking techniques, and a love for bold flavors. So, while this isn’t a traditional Puerto Rican recipe, it tastes like home. This Vegan Ropa Vieja is my way of honoring our shared Caribbean roots and showing how a plant-based twist can still deliver all the richness and warmth of the original dish.

The making of: Vegan Ropa Vieja

This recipe starts with jackfruit, which is one of my favorite meat alternatives for Latin dishes. Its stringy texture mimics shredded beef beautifully, especially when seasoned well. I cook it with onions, garlic, bell peppers, and a generous amount of sazón until it starts to brown. Then, I layer in flavor with sofrito, tomato paste, a bit of tomato sauce, and a splash of green olive brine to deepen the taste.

Once the jackfruit is fully tender and seasoned, I stir in roasted red peppers and sliced green olives to give the dish that classic ropa vieja character. I love serving it with fluffy white rice, habichuelas negras, tostones de pana, and a creamy slice of avocado. It’s a plate full of comfort, color, and flavor that celebrates our Caribbean heritage while staying completely plant-based.

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Vegan Ropa Vieja

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 14oz cans of young jackfruit, drained, rinsed and deseeded
• 1-2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp achiote
• 1-2 garlic cloves
• ½  small yellow onion
• 2 tbsp sofrito
• 1 tbsp garlic puree
• 2 tbsp tomato sauce (not pasta sauce!)
• Optional: 1 tsp tomato puree 
• 7oz pimiento morrón, sliced
• 1 tsp of apple cider vinegar, or red wine vinegar
• ⅓ cup vegetable stock
• ¼ - ½ cup green olives, pitted
• Salt and pepper as needed

Procedure

1. Using your hands, shred the jackfruit until it has a string-like texture and no large chunks remain. Make sure to remove any seeds.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the shredded jackfruit, and season with salt, pepper, garlic & onion powder, cumin, smoked paprika, ana achiote. Cook until browned and slightly crispy. Once browned, remove it from the pan and set aside.
3. In the same pan, sauté the onion and garlic until the onion becomes translucent. Add the sofrito, garlic purée, tomato sauce, and tomato paste. Cook over medium-low heat for about 5 minutes, stirring occasionally to let the flavors develop.
4. Return the browned jackfruit to the pan and add the sliced pimientos, olives, apple cider vinegar, and vegetable broth. Reduce the heat to low and let everything simmer for 10-15 minutes. If the mixture starts to dry out, add a bit of water as needed to keep it saucy.
5. Taste and adjust seasoning with salt and pepper, if desired.
6. Serve warm with rice, black beans, tostones, and a slice of avocado. ¡Buen provecho!

Notes

For storage: Store in an air-tight container in the fridge for up to 4 days.

Did You Make This Recipe?

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