keto recipes



  • 1 large onion, chopped
  • 4-5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium tomato, chopped
  • 1/4 cup chopped fresh cilantro (coriander) leaves
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste


  1. Heat the olive oil in a large skillet or frying pan over medium heat.
  2. Add the chopped onion, garlic, green bell pepper, and red bell pepper to the pan. Sauté for about 5-7 minutes or until the vegetables start to soften.
  3. Stir in the chopped tomato, ground cumin, paprika, and dried oregano. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  4. Remove the skillet from the heat and let the sofrito cool slightly.
  5. Transfer the sofrito mixture to a blender or food processor. Add the chopped cilantro and parsley.
  6. Blend the ingredients until you achieve a smooth and uniform consistency.
  7. Taste the sofrito and add salt and pepper to your liking. Adjust the seasoning as needed.
  8. Once the sofrito is ready, you can use it as a base for various dishes like rice and beans, stews, soups, or marinades. It adds a delicious burst of flavor to vegan dishes.

Note: Sofrito can be stored in an airtight container in the refrigerator for up to a week, or you can freeze it in small portions to use in future recipes.

Enjoy your vegan Sofrito and the wonderful flavors it brings to your plant-based culinary creations!

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