Best 2 Vegan Mofongo Fried Mashed Plantains Recipes

Mofongo is a traditional Puerto Rican dish made from mashed plantains. This vegan version uses a variety of plant-based ingredients to create a delicious and satisfying meal. The main recipe features fried mashed plantains, while the other recipes include mofongo stuffed with vegetables, mofongo soup, and mofongo with shrimp. All of the recipes are easy to follow and can be tailored to your own taste preferences. Whether you're a vegan or simply looking for a new and exciting dish to try, this collection of mofongo recipes is sure to please.

Let's cook with our recipes!

VEGAN MOFONGO EN CALDO AS MADE BY JEREMIE SERRANO RECIPE BY TASTY

Vegan Mofongo En Caldo As Made By Jeremie Serrano Recipe by Tasty image

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

Ingredients

2 tablespoons vegan butter
½ small white onion, diced
1 tablespoon garlic paste
32 oz low sodium vegetable broth
1 vegan chicken-flavored, vegetable bouillon cube
2 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 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 green plantains, cut into 1 (2.54 cm)
vegan butter, to taste
garlic paste, to taste
adobo seasoning, to taste
mortar and pestle

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!

VEGAN MOFONGO (FRIED MASHED PLANTAINS)

Vegan Mofongo (Fried Mashed Plantains) image

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 Caribbean Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

5 large green plantains, coarsely chopped
1 (8 ounce) can organic tomato sauce
1 small bunch cilantro, chopped, or to taste
2 tablespoons homemade sofrito
2 tablespoons olive oil, or to taste, divided
1 clove garlic, minced
1 (.18 ounce) packet sazon seasoning
½ cup vegetable broth, or to taste
salt and ground black pepper to taste

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

Tips:

Choose the right plantains: For the best mofongo, use green plantains that are firm and not too ripe.
Cook the plantains thoroughly: The plantains should be cooked until they are very soft and can be easily mashed. You can cook them in a pot of boiling water, in a steamer, or in a microwave.
Use a mortar and pestle: A traditional mofongo is made with a mortar and pestle. This will give the mofongo a smooth and creamy texture. However, you can also use a potato masher or a food processor.
Add your favorite seasonings: Feel free to add your favorite seasonings to the mofongo. Some popular options include garlic, onions, cilantro, and cumin. You can also add a bit of heat with some chili peppers.
Serve the mofongo with your favorite toppings: Mofongo can be served with a variety of toppings, such as stewed meat, vegetables, or a simple sauce. You can also add a fried egg on top for a hearty and delicious meal.

Conclusion:

Mofongo is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover plantains, and it is also a good source of fiber and potassium. Whether you are a vegan or not, you are sure to enjoy this tasty Puerto Rican dish.