Cachupa Vegetarian Recipe: Easy & Delicious Island Flavor

Cachupa is a beloved traditional Cape Verdean dish, brimming with hearty flavors and wholesome ingredients. While typically made with various meats and fish, this vegetarian version of cachupa offers all the comforting richness of the original but with a plant-based twist.

Perfect for anyone looking to explore African-inspired cuisine or seeking a nutritious, filling meal, this recipe combines slow-cooked hominy corn, beans, and a colorful medley of vegetables that meld together beautifully.

The slow simmer allows the flavors to deepen, creating a dish that is both rustic and soul-satisfying.

Whether you’re a seasoned vegetarian, a curious food lover, or simply wanting to try something new, this vegetarian cachupa recipe is incredibly versatile and easy to prepare. It makes a wonderful meal for chilly evenings or a weekend gathering where everyone can enjoy its robust texture and savory warmth.

Get ready to dive into a bowl of this comforting stew that showcases the best of Cape Verde’s culinary heritage without any animal products.

Why You’ll Love This Recipe

Cachupa Vegetarian offers a perfect balance of nutrition and flavor, featuring slow-cooked hominy, beans, and fresh vegetables that make it a hearty and satisfying meal. The dish is naturally gluten-free and high in fiber, making it a great choice for health-conscious eaters.

Plus, it’s easy to customize with seasonal vegetables or your favorite legumes. The long simmering process creates a rich, stew-like texture that feels indulgent but is made entirely with wholesome ingredients.

This recipe is also a fantastic way to explore Cape Verdean cuisine from your own kitchen. It’s a one-pot meal that requires minimal fuss yet delivers maximum comfort and depth of flavor.

If you’re interested in other unique recipes, be sure to check out our Instant Pot Rabbit Recipe for a flavorful meat option or the Lemon Ricotta Pasta With Arugula Recipe for a fresh, tangy vegetarian pasta dish.

Ingredients

• 1 cup dried hominy corn (or canned hominy, drained)
• 1 cup dried kidney beans or black-eyed peas (soaked overnight)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 medium carrot, diced
• 1 medium sweet potato, peeled and cubed
• 1 cup pumpkin or butternut squash, cubed
• 1 cup cabbage, chopped
• 1/2 cup green beans, chopped
• 1 small bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 4 cups vegetable broth or water
• Fresh parsley or cilantro, chopped (for garnish)
• Optional: hot sauce or chili flakes for heat

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (for rinsing beans and vegetables)

Instructions

1. Prepare the dried beans and hominy: If using dried beans and hominy, soak them separately in water overnight. Drain and rinse before cooking.
2. Start the base: Heat the olive oil in your pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
3. Add spices and tomatoes: Stir in the paprika, cumin, and thyme. Cook for 1 minute to release their aromas. Add the chopped tomatoes and cook down for 5 minutes until they become soft and saucy.
4. Add beans and hominy: Add the soaked and drained beans and hominy to the pot. Pour in the vegetable broth or water and add the bay leaf. Bring to a boil, then reduce the heat to a simmer.
5. Simmer the stew: Cover the pot partially and let it simmer gently for about 1.5 to 2 hours, or until the beans and hominy are tender. Stir occasionally and add more water if needed to keep a stew-like consistency.
6. Add vegetables: Once the beans and hominy are tender, add the diced carrots, sweet potato, pumpkin, green beans, bell pepper, and cabbage. Continue to simmer for another 30-40 minutes until all vegetables are soft and the stew is thickened.
7. Season to taste: Remove the bay leaf. Season the cachupa with salt, black pepper, and optional chili flakes or hot sauce. Adjust seasoning as needed.
8. Serve and garnish: Ladle the cachupa into bowls and garnish with fresh parsley or cilantro. Serve hot for a comforting meal.

Tips & Variations

For extra depth, add a splash of smoked paprika or a dash of liquid smoke if you want a subtle smoky flavor reminiscent of traditional cachupa made with meat.

You can swap out vegetables based on what’s in season or what you have on hand—zucchini, kale, or even corn kernels work wonderfully. If you prefer a creamier texture, mash some of the hominy and beans into the broth during the final cooking stage.

For added protein, consider stirring in cooked lentils or chickpeas.

If you want to keep the dish completely vegan, double-check your vegetable broth or use homemade broth. This recipe also reheats beautifully and tastes even better the next day, making it perfect for meal prep.

Nutrition Facts

Serving Suggestions

Cachupa vegetarian is a fulfilling stew that goes well with a variety of sides. Serve it with crusty bread or cornmeal flatbreads to soak up the rich broth.

A fresh green salad or pickled vegetables add a nice contrast in texture and flavor.

For a festive touch, accompany your cachupa with a side of fried plantains or avocado slices. If you want to explore more side dishes, you might enjoy our Lemon Crackers Recipe or try the vibrant flavors of our Maple Bourbon Pickles Recipe.

Conclusion

This vegetarian cachupa recipe is a beautiful tribute to Cape Verdean comfort food, made accessible and delicious without meat. It’s a filling, nutrient-dense dish that combines traditional ingredients with a fresh, vegetable-forward approach.

Whether you’re cooking for a family dinner or batch cooking for the week, this stew offers warmth, heartiness, and bold flavors that satisfy both the body and soul.

Embrace the slow-cooked magic of cachupa, and don’t be afraid to make it your own with the vegetables and spices you love. For more diverse recipes to expand your culinary horizons, check out our Lamb Tenderloin Recipes or our creative Halibut Dip Recipe.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cachupa Vegetarian Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A traditional Cape Verdean stew made with hominy, beans, and vegetables. This hearty vegetarian version is flavorful and nutritious.”, “prepTime”: “PT20M”, “cookTime”: “PT2H”, “totalTime”: “PT2H20M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup dried hominy (or canned, drained)”, “1 cup dried kidney beans or black-eyed peas, soaked”, “1 large onion, chopped”, “2 cloves garlic, minced”, “2 medium potatoes, peeled and diced”, “2 medium carrots, diced”, “1 cup pumpkin or butternut squash, diced”, “1 cup chopped kale or collard greens”, “1 can (14 oz) crushed tomatoes”, “2 tablespoons olive oil”, “1 teaspoon smoked paprika”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Soak hominy and beans overnight if using dried.”}, {“@type”: “HowToStep”, “text”: “Drain and rinse soaked hominy and beans.”}, {“@type”: “HowToStep”, “text”: “In a large pot, heat olive oil and saut\u00e9 onion and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add hominy, beans, potatoes, carrots, and pumpkin; stir well.”}, {“@type”: “HowToStep”, “text”: “Pour in crushed tomatoes and enough water to cover ingredients.”}, {“@type”: “HowToStep”, “text”: “Season with smoked paprika, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until hominy and beans are tender.”}, {“@type”: “HowToStep”, “text”: “Add chopped greens and cook for another 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and serve hot.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “15 g”, “fatContent”: “7 g”, “carbohydrateContent”: “60 g”}}