Hearty Vegan Cachupa

A traditional Cape Verdean stew packed with fresh, flavoursome veggies, traditional hominy corn and protein-rich beans. Serve this Hearty Vegan Cachupa with a side of crusty bread, some live music and obligatory dancing.

Cachupa is the local Cape Verdean dish that just HAD to be re-created back in the UK!  

This dish is a great one for dinner parties and meal prep too – it’s easy to make in a big batch to take to work, serve as weekday dinners or at dinner parties when all the fam come around.

This vegan cachupa is packed full of healthy, hearty ingredients including hominy corn, beans, butternut squash, sweet potato, savoy cabbage, peas, carrots and vegan chorizo sausage. It is such a warming, filling dish – perfect for winter lunches and dinners.

The Video Recipe:

The Written Recipe:

Tara

Hearty Vegan Cachupa

5 from 2 votes

A traditional Cape Verdean stew packed with fresh, flavoursome veggies, traditional hominy corn and protein-rich beans. Serve it with a side of crusty bread, some live music and obligatory dancing.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 6

Course: Lunch, Main Course, Soup

Cuisine: Cape Verdean

Calories: 451

Ingredients Method Video Notes

Ingredients

  

• 1 tbsp olive oil
• 2 onions diced (approx 200g)
• 4 cloves garlic minced
• 1 bay leaf
• 250 g hominy corn soaked overnight (*see note)
• 1 tsp paprika
• 600 g sweet potato peeled and cubed
• 500 g butternut squash peeled and cubed
• 2 carrots diced (approx 130g)
• 400g tin kidney beans drained (approx 260g drained weight)
• 400g tin cannellini beans drained (approx 260g drained weight)
• 400 g diced tomatoes tinned
• 200 g savoy cabbage shredded
• 1.5 litres vegetable stock
• 150 g peas
• 6 vegan chorizo sausages 300g total, the Linda McCartney ones are great
• salt and pepper

Method

 

1. Fry the onion, garlic and bay leaf in the coconut oil for around 5 minutes.
   1 tbsp olive oil, 2 onions, 4 cloves garlic, 1 bay leaf
2. Stir in the paprika and then add the stock, tomatoes, potato, corn (drained of soaking liquid), squash and carrots. Simmer for 1.5 hours.
   250 g hominy corn, 1 tsp paprika, 600 g sweet potato, 500 g butternut squash, 400 g diced tomatoes, 1.5 litres vegetable stock, 2 carrots
3. 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.
   6 vegan chorizo sausages
4. After 1.5 hours has passed, add the cabbage, beans and chopped chorizo-style sausages. Cook for a further 20 minutes.
   400g tin kidney beans, 200 g savoy cabbage, 400g tin cannellini beans
5. Add the peas and season with salt and pepper. Cook for 5 minutes and then serve with a side of crusty bread.
   150 g peas, salt and pepper

Video

Notes

* Try to get hold of hominy corn if you can because it has a unique texture (Amazon usually sells it) but if you can’t find it, you can sub with sweetcorn.

Recipe inspired by:  Cape Verde, Africa

Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated and exclude any optional extras.

Prep time excludes any inactive time.

We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.