Locro is a stew typical up north in Argentina and the Andean region in general. Even though there are many versions of this recipe, the base will always be the same (and vegan!): pumpkin and corn. In Argentina, together with empanadas, this is considered one of the most typical national dishes.

It is not only super nutritious, but also very cheap and easy to prepare. Locro is ideal for those days when you feel like having a warm soup or stew before going to bed!


  • 1 big white onion
  • 2 carrots
  • 1 sweet potato
  • 1 cup of diced pumpkin
  • 2 corns or a can of corn grains
  • 1 jar of cooked white beans
  • 1/2 tsp of cane sugar
  • 1 veggie stock cube
  • 4 tbsp of sweet paprika
  • Vegan chorizo/sausage
  • Salt and pepper
  • Boiling water, as required


  1. In a saucepan, sautée the diced onion with the sugar (not for too long, it should look transparent).
  2. On medium heat, add the pumpkin, sweet potato and carrots, all diced. Cook it mixing it all with a wooden spoon every now and then. After 10 minutes, add the corn and keep on mixing.
  3. Mix and cook for some minutes, and then add the boiling water to cover it all. The amount of water will depend on your taste, I generally tend to add quite a lot as I like the locro to be more liquid. If you want a thicker stew, add less water. Add the stock, paprika, salt and pepper.
  4. Cook for around 15 more minutes, and add the beans around 5 minutes before turning off the heat. If you prefer, you can also add vegan chorizo chopped as well!


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