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