How long does oyster mushroom ropa vieja [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can oyster mushroom ropa vieja [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

How long does oyster mushroom ropa vieja [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is oyster mushroom ropa vieja [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Oyster Mushroom Ropa Vieja
[Vegan, Gluten-Free]

LA By: Lisa Dawn Angerame

Author Bio

My recipes are easy because I cook for busy people like me. I prep ahead,... Read More

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Vegan Gluten-Free Oyster Mushroom Ropa Vieja with rice

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Oyster Mushroom Ropa Vieja [Vegan, Gluten-Free]

2 plates

Dairy Free

Vegan

Ropa Vieja is one of Cuba’s designated national dishes. Ropa Vieja means “old clothes” or “dirty rags” in Spanish and this pile of goodness has that vibe. So, how do you veganize Ropa Vieja? Mushrooms! Actually, shredded oyster mushrooms. See that big oyster mushroom? You literally just pull it apart... Read More

Ingredients You Need for Oyster Mushroom Ropa Vieja [Vegan, Gluten-Free]

8-ounces oyster mushrooms
1/2 teaspoon Sazon seasoning
1/4 cup gluten-free white wine
1/2 small onion
1/4 each red, orange and green pepper
1 clove garlic
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
2 tablespoons tomato paste
1/2 cup filtered water
1/4 cup roasted red peppers (homemade or store-bought)
1/4 cup pitted green olives sliced thinly
1 tablespoon capers drained
Handful parsley for garnish

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How to Prepare Oyster Mushroom Ropa Vieja [Vegan, Gluten-Free]

Shred the oyster mushroom from root to cap. Place the mushroom shreds in a dry heated skillet, sprinkle with Sazon seasoning, and cover.
Cook the shreds on medium heat for 5 minutes. They will release their liquid and start to caramelize.
Take the cover off the skillet and deglaze the pan with the white wine. Use a wooden spoon to get all of the goodness off the bottom of the pan.
Remove the mushrooms from the skillet and set aside.
Slice the onion into half moons and thinly slice the peppers lengthwise, keeping everything about the same size. Add to the pan and season with oregano and smoked paprika. Sauté in oil or water until they start to soften.
Press the garlic over the onions and peppers. When the garlic is fragrant, add the tomato paste and stir around. Cook for a minute, releasing the flavor of the tomato paste.
Add the mushrooms back into the pan along with the water. Add the roasted peppers, olives and capers and cook it all together until the sauce is thick and smells delicious.
Serve over rice and garnish with freshly chopped parsley (to make the rice like the photo, just add a splash of olive oil in a pot and a few shakes of turmeric. Toss the dry rice around until it is all coated, add water and cook until done).

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.