Sudado de “Pollo” (Colombian Stew)

Growing up I was fortunate enough to always have a home-cooked meal every night. My mom learned the basics from her grandmother and my sister and I have learned from her. One of those basic, traditional Colombian meals that I absolutely love is the Sudado de Pollo, or Chicken Stew. Every sudado is different because different families create their own versions. My family’s recipe includes: chicken, yuca, corn on the cob, white rice, and patacones, or fried green banana plantains. Of course I’ve had to make a few changes here and there to the original recipe to make it vegan, but if I may say so myself, it turned out pretty damn good!


Sudado 3 (1 of 1)



Ingredients:          4 SERVINGS

  • 1 Long green onion
  • 1 Tsp olive oil
  • 1 Small bag frozen yuca
  • 2 Corn on the cobs (cut in half)
  • 4 Gardien “chicken scallopini” pieces
  • 1/2 Packet of Sazon Goya powder
  • 2 cups vegetable broth
  • 4 cups water
  • Salt to taste


  1. Cut roots off onion and slice white bottom part in half (long way)
  2. Place onion and olive oil in large pot and let simmer over medium heat for 2 minutes
  3. Place rest of ingredients in pot and let simmer for 30 minutes or until yuca is soft/mushy and corn is cooked through
  4. If it dries up before, add more water or vegetable broth and cover until ready
  5. Make sure to stir/flip ingredients in pot around occasionally so everything cooks evenly

Sudado (1 of 1)


While this simmers begin making 1 cup of white rice what ever way you know how. Whether you use a rice cooker (easiest way) or you use a sauce pan, white rice is white rice!



Once you get that rice going and the stew is still cooking you can start making the hogao sauce. This is the probably the most important and delicious part of the meal. It gives everything such a bold delicious flavor and leave you wanting more.


  • 1/2 Can (14.5 oz) petite diced tomatoes
  • 1/4 Small yellow onion     -OR-     1 Long green onion (white end part)
  • 1 packet of Sazon Goya
  • 2 Tbsp vegetable broth
  • 2 Tbsp unsweetened almond milk
  • 1 Tsp vegan butter
  • 1 Tsp nutritional yeast
  • Salt to taste


  1. Place tomato and onion in food processor (or blender)
  2. Pour mixture into a sauce pan over medium heat
  3. Add sazon powder, mix thoroughly
  4. Add vegetable broth, mix thoroughly
  5. Add almond milk, mix thoroughly
  6. Add vegan butter and nutritional yeast, mix thoroughly
  7. Add salt to taste
  8. Let simmer for 8 – 10 minutes, sauce should not be too watery or too thick
  9. If too thick add a bit more of vegetable broth or water


Guizo sauce (1 of 1)



Patacones, tostones, plantains, friend green bananas….its all the same and very essential to many hispanic dishes. I am not sure if these are originally part of the “sudado” dish but it is part of my mom’s version so here is how you make some crispy plantains:


  • 2 Large green bananas
  • 4 Cups Canola oil (or what ever amount fits in your pan but completely covering the cut plantains)
  • Salt to taste


  1. Pour canola oil into sauce pan and set between medium and high heat
  2. Set entire green banana directly on a stove top over medium/high heat for a minute
  3. Flip and let them sit for another minute on the stove top (this is so that it’s easier to peel)
  4. Cut ends off and peel
  5. Cut peeled banana into 1 – 2 inch pieces
  6. Once the oil in boiling or bubbling submerge banana pieces into oil (make sure oil covers pieces completely, you may have to do multiple rounds depending on the size of your pan)
  7. Let banana fry for 3 minutes or until golden brown
  8. Remove banana from oil and set on a cutting board
  9. With the bottom of a mug or with a stone, press banana pieces down until flat and circular (make sure they are not to thin or too thick)
  10. Place pieces back into frying oil for another 5 minutes or until the inside looks golden brown and crispy
  11. Remove from frying oil and sprinkle salt to taste

Fried Plantains (1 of 1)


Jugo de Maracuyá

To make a Colombian meal complete you always have to include a fresh fruit juice. In this case I decided to make Jugo de Maracuyá. Passionfruit juice is one of the more popular juice options in Colombia because it is native to South America. In the U.S. it is not always easy to find, so my mom always buys the frozen pulp that is available at most local grocery stores (frozen international or frozen fruit section). With this all you have to do is place it in a blender with water and there you have it! A fresh-tasting cold pitcher of passionfruit juice!


I hope you all try and enjoy this recipe. It holds a special place in my heart because it has been my favorite home-cooked meal for as long as I can remember. I am so happy I was able to alter just a few little things and make it into something I can still enjoy. The only thing I would change is maybe using “chicken” strips instead of the scallopini, or just omitting the “chicken” all together. The other ingredients (the sauce especially) are more important anyway. They are strong, independent and don’t need no chicken to make them better HAHAHA! 😛

Happy Friday everyone!


Sudado 2 (1 of 1)

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Hello internet world! My name is Jess and I welcome you to my experimental, hopefully long-lasting and successful vegan food blog! Eleven months ago (September 2016), I made the decision to discontinue my carnivorous ways and change to a mostly plant-based diet. As a month or so past, I figured why not try this whole "vegan" thing and completely cut out not only flesh, but dairy, eggs, and any other animal bi-products from my diet and lifestyle. I am now coming up on a year since my journey began and I feel better than ever! This lifestyle choice is extremely beneficial for so many reasons including personal health, the environment and of course loving instead of eating and mistreating our fellow earthlings. Prior to making my positively life-changing decision I had always had the thought of doing it in the back of my mind. Coming from a Hispanic family and culture where multiple forms of meat are crucial to every meal, I never thought I could actually really commit to it long-term. Once I dove in to this challenge I realized it really wasn't even a massive challenge and every day after a delicious meal I thought to myself, "Hey this isn't bad at all!" The purpose of this blog is to highlight the abundance of vegan-friendly products that are out there and how I included them in my every day, easy to make meals during my transition and even now. I've always been a food lover and am eager to indulge in tasteful meals, snacks and desserts. So whether you are vegan already, interested in becoming one but don't know where to start, or you are just curious to experience the awesomeness of vegan foods, TURN ON your vegan self and check out these amazing options that are just waiting to be made by YOU!

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