Vegan Mofongo Fried Mashed Plantains Recipes
VEGAN MOFONGO (FRIED MASHED PLANTAINS)
Mofongo is a fried plantain-based dish from Puerto Rico. It is typically made with fried green plantains mashed together in a pilon (which consists of a wooden mortar and pestle), with broth, garlic, olive oil, and pork cracklings or bits of bacon. This version is completely vegan. It was delicious and everyone enjoyed it!
Provided by Healthy Delights by Libelula
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
- Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
- Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 114.2 g, Fat 9.6 g, Fiber 9.2 g, Protein 6.5 g, SaturatedFat 1.4 g, Sodium 680 mg, Sugar 54.2 g
VEGAN MOFONGO EN CALDO AS MADE BY JEREMIE SERRANO RECIPE BY TASTY
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.
Provided by Jeremie Serrano
Time 1h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Make the caldo de "pollo": In a large pot, melt the vegan butter over medium-high heat. Add the onion and garlic paste and sauté until fragrant, 2-3 minutes. Add the vegetable stock and bouillon cube and bring to a boil. Once the bouillon cube has dissolved, reduce the heat to low, add the bay leaves, and season with salt and the pepper. Simmer for 15-20 minutes, until the flavors marry.
- Meanwhile, make the mojo: Dice the onion and red and green bell pepper. Transfer to a medium container with a lid and add the garlic paste, cilantro, and olive oil and season with salt and pepper. Stir to combine. Cover and refrigerate until ready to serve.
- Make the mofongo: In a large, high-walled pan, heat the oil over medium-high heat until shimmering. Working in batches, add the plantain pieces to the hot oil and fry for 3-4 minutes, until golden brown on all sides. Transfer to a paper towel-lined plate to drain.
- Add a few pieces of fried plantain, some vegan butter, and garlic paste, to a mortar. Mash with the pestle until smooth, adding 1 tablespoon at a time of the caldo until the desired consistency is reached. Season to taste with adobo seasoning. Repeat with the remaining plantains.
- Use your hands or rubber spatula to shape the mofongo into roughly 1-cup mounds.
- Top the mofongo with the mojo and serve immediately with the hot caldo alongside.
- Enjoy!
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- Cut the ends of the plantains, peel them and cut into 1-inch thick pieces and let them soak in salted water for 15 minutes. Drain the plantains and dry them very well.
- Heat oil in a pan and carefully add plantain slices to the hot oil and cook for about 3-4 minutes on each side, or until the discs have turned a darker golden color but have not yet browned (do not let them brown!).You should be able to easily pierce them with a fork when they are ready. NOTE: Make sure there is sufficient fat in the pan, add additional if the plantains soak up too much.
- When removing the plantains from the oil, place them on a napkin to drain the oil well before mashing them.
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