Vegan Mofongo

I was so excited to try native Latin cuisines when I first moved to Miami, only to realize that I wasn’t even able to try a lot of the foods since I don’t eat meat!

Luckily, I stumbled on a delicious vegan recipe for a Puerto Rican/Dominican dish called mofongo  from Vegan Turned On.

It includes my favorite BeCultured Tempeh, so how could I not love it?!

Ingredients:

  • 2 green plantains
  • 1/2 block of green lentil tempeh (If you use store-bought soy tempeh, I suggest you season or marinate it to have a smokey, savory flavor)
  • 3 garlic cloves
  • 1 tsp lime juice
  • 1 tsp coconut oil
  • 2 cups canola oil
  • 1/2 cup vegetable broth
  • 1/2 cup water
  • 3 green onions, or scallions
  • handful of cilantro
  • salt and pepper to taste

Instructions:

Follow this easy video tutorial by VeganTurnedOn

Notes:

  1. I didn’t have a mortar, and used a round bowl and my vitamix blender stick as a substitute.
  2. I used black eyed pea tempeh instead of the lentil and it still turned out delicious!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s