Mofongo is a traditional Puerto Rican dish that consists of mashed fried green plantains, fresh garlic, adobo seasoning, and olive oil, served in a mound shape with a warm broth or sauce for dipping. Mofongo is super versatile, as it can be made in many different forms and is tasty no matter what it's paired with. Here, Jeremie Serrano shows us how to make a vegan version of mofongo and caldo with a zesty mojo sauce for topping.

Quick Info

⏱️ 65 min • 🍽️ 4 servings • ⭐ 100%

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Appetizers] • [Dinner] • [Under 1 Hour] • [Meal]

Ingredients

• 2 tablespoons vegan butter
• ½ small white onion, diced
• 1 tablespoon garlic paste
• 32 ounces low-sodium vegetable broth
• 1 vegan chicken-flavored or vegetable bouillon cube
• 2–3 bay leaves
• Kosher salt, to taste
• ½ tablespoon freshly ground black pepper
• ½ small white onion
• ½ red bell pepper, seeded
• ½ green bell pepper, seeded
• 1 teaspoon garlic paste
• 4 sprigs of fresh cilantro, torn
• 1 cup olive oil
• Kosher salt, to taste
• Black pepper, to taste
• 4 cups neutral oil, such as canola, for frying
• 4–6 green plantains, cut into 1-inch pieces
• Vegan butter, to taste
• Garlic paste, to taste
• Adobo seasoning, to taste
• Mortar and pestle

Instructions Preview

1. Make the caldo de “pollo”: In a large pot,…
2. Meanwhile, make the mojo: Dice the onion a…
3. Make the mofongo: In a large, high-walled …

…and 4 more steps

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Recipe by: Jeremie Serrano • From: Tasty