Step 1

Heat olive oil in a large saucepan over medium-high. Add onion and cook until soft, about 2 minutes.

Step 2

Stir in garlic, green onion, celery, bell pepper, cook for another minute, stirring constantly.

Step 3

Add vegan bouillon, water, dasheen, yuca, kabocha, corn, plantain, crushed tomatoes, oregano, onion powder, and garlic powder to the pot.

Step 4

Bring sancocho to a boil, then reduce heat to low and simmer until vegetables are tender and soup is thick, for about 30 minutes.

Step 5

Add cayenne pepper, cilantro, and salt to taste.