How to Make Vegan Locro de Zapallo – Peruvian Comfort Food
If you’re craving something cozy, comforting, and packed with flavor, let me introduce you to locro de zapallo—a beloved Peruvian squash stew. Traditionally made with zapallo squash, potatoes, and a touch of fresh cheese, this hearty dish is veganized with coconut milk for a simple dairy-free twist. Perfect for fall and winter, this recipe brings the warmth of Peruvian kitchens to your table. And don’t worry; it’s one of the easiest recipes I have on the blog!
How to Make Locro de Zapallo:
Why This Recipe Is the Perfect Healthy Meal
Not only is this vegan locro de zapallo delicious, but it’s also a nutrient-packed dish that nourishes your body. Here’s why it’s a winner for your health:
- Calabaza Squash: Rich in vitamins A and C for immune support and glowing skin.
- Potatoes: A good source of potassium and fiber for a happy gut.
- Coconut Milk: Provides healthy fats to keep you feeling satisfied and energized.
- Choclo (Corn) and Peas: Add plant-based protein and essential nutrients like iron and magnesium.
- Huacatay and Ají Amarillo: These ingredients aren’t just flavorful—they’re full of antioxidants. If you don’t have them don’t worry, they’re optional!
Cultural Origins of Locro de Zapallo
Locro de zapallo has its roots in the Andes, where hearty stews have been a staple for centuries. The word “locro” comes from the Quechua language and translates to a hearty stew. Traditionally made with local ingredients like zapallo macre (a type of squash) and choclo (large kernel corn), it embodies the resourcefulness and warmth of Peruvian home cooking. The addition of ají amarillo and huacatay elevate the with the signature flavors of the region—spicy, herbal, and deeply aromatic—though the Peruvians I know say it’s really not a big deal to omit it. This dish was naturally made vegan, but with European influence over the years has adapted to add cheese. I substituted it for a thick coconut milk, but it can be omitted entirely.
Vegan Locro de Zapallo: Frequently Asked Questions
1. Can I use a different type of squash?
If you don’t have access to calabaza squash, go for acorn squash, kabocha squash, or a traditional pumpkin.
2. Where can I find ají amarillo and huacatay paste?
Look for these Peruvian staples at Latin American grocery stores or online. I recommend the Inca’s Food brand, available on Amazon.
3. Is this recipe spicy?
Ají amarillo adds a good amount of spice, you can either omit it or try THIS NON-SPICY AJI AMARILLO.
4. Can I make this recipe ahead of time?
Absolutely! This stew tastes even better the next day as the flavors deepen.
How to Store and Reheat Locro de Zapallo
Store the stew in an airtight container in the fridge for up to 5 days. To reheat, warm it on the stovetop, adding a splash of water if it thickens too much. Planning to freeze? Cool the stew completely, then freeze in individual portions for up to 3 months. Perfect for easy dinners on busy nights!
Whether you’re prepping for a busy week, looking to cozy up with a bowl of something nourishing, or trying to calm inflammation, this sweet potato lentil stew is your go-to. One pot, wholesome ingredients, and big flavor—it’s proof that taking care of yourself can taste incredible.
{If you like this recipe, you’ll love my PAPA A LA HUANCAINA and my ACORN SQUASH TOMATO SOUP.}
Locro de Zapallo
Ingredients
- 2 tbsp Avocado Oil
- 1 White Onion, diced
- 2 Garlic Cloves, minced
- 1 tbsp Aji Amarillo Paste, optional
- 2 tbsp Huacatay Paste, optional
- 650 grams Squash, peeled and chopped, I recommend Calabaza
- 1 Russet Potato, peeled and chopped
- 1 cup Choclo, Large corn
- 1 cup Peas
- ½ cup Full Fat Coconut Milk
- 1 cup Vegetable Broth
- 1 tsp Sea Salt, to taste
- Fresh Cilantro, chopped, topping
Instructions
Prep Your Ingredients:
- Peel and chop the squash and potato, dice the onion, and mince the garlic. The squash may be tricky to peel; don’t worry if it’s not perfect. A bit of skin left on is no big deal.
Cook the Base:
- Warm the avocado oil in a large pot over medium-low heat. Add the onion and garlic, cooking for 6–7 minutes while stirring. Stir in the optional ají amarillo and huacatay paste until fragrant.
Add the Vegetables:
- Add the squash, potato, 1 cup vegetable broth, and sea salt. Cover and cook until the squash is tender, about 30 minutes. Use a spoon to gently mash some of the squash and potato for a creamier texture.
Finish with Coconut Milk:
- Stir in the the coconut milk, choclo, and peas. If the stew feels too thick, add another cup of 1/2 cup or so more of vegetable broth. Let it simmer on low heat for 10–15 minutes. Adjust salt to taste.
Serve and Enjoy:
- Serve the stew over rice and garnish with fresh cilantro. Enjoy it immediately or store leftovers in an airtight container for up to a week.