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?!


  • 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


Follow this easy video tutorial by VeganTurnedOn


  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!


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