Vegan Locro, an Argentinian stew made with hominy, beans, mushrooms and vegetables. Served with Quiquirimichi, a spicy sauce drizzled on top. A hearty dish that’s the national dish of Argentina.
Locro is made throughout the Andes in South America. Different versions of it are made in Peru, Bolivia, Chile, Ecuador, Paraguay and Argentina. This recipe is a vegan take on the Argentinian version of the dish. The dish is traditional eaten on the anniversary of the May Revolution, Argentina’s national day.
The spicy Quiquirimichi sauce that’s drizzled on top of the stew is a typical addition in Argentina. It gives the dish a nice heat.
To get the best texture when cooking off the portobello mushrooms it’s a good idea to make sure all the liquid is cooked out of the mushrooms. This gives the mushrooms a meaty texture that’s perfect in this stew. We find the best way to press mushrooms for a stew is to use a flat bottomed potato masher. This is a completely optional step but we believe it’s worth it.
- 150 g dried cracked hominy white corn
- 3 tablespoons olive oil
- 4 portobello mushrooms
- 1 sweet onion
- 1 leek
- 4 spring onions
- 1 red pepper
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 2 teaspoons sweet paprika
- 2 teaspoons oregano
- 1 teaspoon cumin
- 2 bay leaves
- 1 tin butter beans
- 1 butternut squash peeled and diced
- 1 medium potato peeled and diced
- 1 corn on the cob cut into 3cm pieces
- 800 ml veg stock
- 2 tablespoons olive oil
- Green parts of 2 spring onions from Locro
- 1 teaspoon sweet paprika
- ½ teaspoon chilli flakes
- 1 tablespoon white wine vinegar
- ¼ teaspoon salt
- 1 tablespoon water
- Soak the white corn overnight. Before cooking, rinse then set aside.
- Heat the olive oil in a large pan over medium-high heat.
- Cut the mushrooms into strips then fry off until all liquid is gone. Around 8 minutes.
- Optional Step: If you want the mushrooms to have a meatier texture you can use something like a potato masher to push down on the mushrooms to squeeze out all their liquid. Don’t discard the liquid just cook them until the liquid has cooked off.
- Add onion, red pepper, leek and the white parts of the spring onions. Cook until the onions are translucent. Around 5 minutes.
- Add the spices and cook for 1 minute then add the tomato paste and cook for a further 1 minute.
- Add the white corn and stock, mix well to combine everything. Bring to a boil then reduce the heat to a gentle simmer. Simmer for 30 minutes.
- Add the sweet corn, beans, potato and butternut squash. You might need to add more water to cover everything.
- Cook for 30 minutes. Stir well to break apart some of the squash and potatoes to make the stew thicker.
- Add half the green parts of the spring onions and mix well. Reserve the other half for the sauce.
- Serve the stew in a bowl with the sauce drizzled on top.
- Heat the oil in a pan over low heat. Add the reserved spring onions and cook gently for 1 minute. Add the paprika, chilli, salt and vinegar stir to combine everything and cook for a further 30 seconds. Turn off the heat then mix in the water.