Jul 09 2026
Restaurants›Tumerico›Ropa Vieja Plate Recipe

Ropa Vieja Plate Recipe

Inspired by Tumerico
Time1h
Serves2

Tumerico vegan carnitas, poblano peppers, onion, & mushrooms sauteed in our garlic cilantro sauce. Beans, rice, salsa, cashew cream, & corn tortillas on the side.

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Ingredients

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Tumerico vegan carnitas

Garlic cilantro sauce

Cashew cream

Sides

Method

Overview

  1. 1

    Prepare cashew cream

    Soak raw cashews in water for 4-6 hours, then drain. In a blender, combine the soaked cashews with 3/4 cup water, lemon juice, and salt. Blend until smooth and creamy, thinning with more water if needed to achieve a pourable consistency.

  2. 2

    Make garlic cilantro sauce

    In a blender or bowl, whisk together 2 teaspoons minced garlic, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, and 1/2 teaspoon salt until smooth. Set aside.

  3. 3

    Cook rice

    Rinse 1 cup of long-grain white rice until the water runs clear. In a pot, combine with 2 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 15–18 minutes until tender. Fluff with a fork and keep warm.

  4. 4

    Warm tortillas

    Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a towel and microwave 20–30 seconds until pliable.

  5. 5

    Prepare beans

    Rinse canned beans if using, then drain. In a saucepan, heat beans with a splash of water and a pinch of salt until warmed through.

Tumerico vegan carnitas

  1. 6

    Prep veg and marinade

    Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and diced poblano peppers; sauté 4–5 minutes until beginning to soften. Add shredded king oyster mushrooms and continue to sauté.

  2. 7

    Season the carnitas

    In a small bowl, mix turmeric, ground cumin, smoked paprika, minced garlic, black pepper, and salt with soy sauce (or tamari), orange juice, lime juice, apple cider vinegar, and (optional) liquid smoke. Pour the marinade over the mushroom mixture and toss to coat evenly.

  3. 8

    Sauté until caramelized

    Cook, stirring occasionally, until mushrooms brown and liquid reduces, about 10–12 minutes. If using liquid smoke, add in the last 1–2 minutes. Taste and adjust salt as needed.

  4. 9

    Hold for serving

    Keep the carnitas warm over low heat, letting flavors meld while finishing other components.

Assemble and serve

  1. 10

    Plate

    Spoon a bed of cooked rice on each plate. Add a portion of black beans, a serving of tumerico vegan carnitas, and a dollop of salsa on the side.

  2. 11

    Sauce and cream

    Drizzle the garlic cilantro sauce over the carnitas and drizzle or dollop the cashew cream on the plate or in a side ring. Garnish with extra cilantro if desired.

  3. 12

    Tortillas

    Arrange warm corn tortillas on the side for optional scooping.

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