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Overhead and closeup view of a white bowl filled with Ropa Vieja
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Vegan Ropa Vieja

Vegan Ropa Vieja made with shredded eggplant, okra, bell peppers, tomatoes and topped with Homemade Cuban Seasoning
Course Main Course
Cuisine Cuban
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 3 people
Calories 194kcal
Author Healing Tomato

Ingredients

To Roast The Veggies

  • 2 Tbsp Vegetable Oil
  • 1/2 tsp Oregano Dried
  • 1/2 tsp Parsley Dried
  • 1 Eggplant Small Sized
  • 30 pieces Okra Ends Cut Off
  • 2 cups Mushroom Brown Button Mushrooms Cut into thin strips
  • 1 cup Cherry Tomato
  • 1/2 Green Bell Pepper

Bringing It All Together

  • 1/2 tsp Corn Oil
  • 1 tbsp Ginger Crushed
  • 1 Tsp Garlic Crushed
  • 1/4 Red Onion Jullienned
  • 2/3 cup Tomato Sauce
  • 2 Tbsp Water
  • 1 tsp Salt
  • 1/2 tsp Red Pepper Flakes Optional
  • 1 tsp Cuban Seasoning
  • 1/4 cup Green Olives With Pimento
  • 1.5 Tbsp Capers
  • 1/4 cup Red Bell Peppers Deli Sliced Roasted Bell Pepper
  • 1/2 tsp Lime Juice Freshly Squeezed
  • Cilantro Optional

Instructions

Roasting The Veggies

  • Preheat oven to 450 Degrees
  • In a mixing bowl, add the Oil, Oregano and Parsley.  Mix well
  • Using a brush, use some of the oil mixture to brush the outside of the eggplant
    A green veggie brush on top of a small eggplant
  • Cover the eggplant with Aluminum Foil and place in the oven.  Cook for 1hr 10 minutes
    Eggplant wrapped in aluminium foil. Chopped veggies in the background
  • In a mixing bowl, add the okra, green bell peppers, tomatoes and mushrooms.
  • Add the remainder of the oil mixture remaining after the eggplant basting
  • Mix well and place these veggies on a baking tray
  • Place the tray in the bottom rack of the oven
  • Bake for 20-25 minutes or until a fork easily pierces the okra
  • When all the veggies have completed roasted, remove them from the oven and let them cool
  • Open the aluminum foil and shred the eggplant using a fork.  Discard the green part and the skin of the eggplant
  • Roughly chop the eggplant and green bell pepper.  Set aside
  • In a small pan, add the corn oil and onions.  Cook until onions are translucent
  • Add the ginger, garlic, tomato sauce and water
  • Add all the roasted veggies, salt, red pepper flakes and Cuban seasoning.  Mix well
  • Add all the remaining ingredients and mix well
  • Garnish with cilantro and serve.

Serve with Brown or White Rice

    Notes

    - I made a slightly drier version of Ropa Vieja.  If you are looking for a more liquid version, add 1.5 cups of tomato sauce and 1/2 cup of water. 
    - Serve with Rice or Tortillas