This is a vegan version of the Cuban classic meat dish. I wound up using King Oyster Mushrooms that come out looking a lot like shredded beef.
8 King Oyster Mushrooms
1 large Onion
2 cups of chopped Tomatoes (or 1 can of Diced Tomatoes)
4 cloves Garlic
2 cups Vegetable Broth
1/2 tbsp Cumin
1 tbsp dried Thyme
1 tbsp dried Oregano
1 Bay Leaf
1 cup sliced Green Manazanilla Olives with Pimentos
3 Bell Peppers (any color)
1/4 cup of Capers
2 tbsp Apple Cider Vinegar
1⁄4 cup roughly chopped Cilantro
Salt and Black Pepper to taste
Clean your mushrooms and shred them using a fork. Shred them all into fine strands.
Finely chop the garlic. Finely slice the onion in half rings.
Put the shredded mushrooms into a crock pot. Add the onions, cumin, thyme, oregano, garlic, bay leaf, tomatoes and vegetable broth. Cook for 6 hours.
After 6 hours, add olives, peppers, capers, and vinegar. Cook until the sauce is slightly thickened, about 2 hours. Stir in cilantro before serving.
I like to serve mine on a bed of fresh greens.
Make it a complete meal by serving it with black beans and rice.