Vegan Moqueca
Dive into the rich, tropical flavors of Vegan Moqueca, a plant-based twist on Brazil's beloved seafood stew. This vibrant dish captures the essence of traditional moqueca, featuring a creamy coconut milk broth infused with garlic, paprika, and a touch of cayenne for a gentle kick. Loaded with colorful vegetables like sweet potatoes, carrots, and bell peppers, and protein-packed tofu, this hearty stew is as nourishing as it is delicious. Perfectly balanced with zesty lime juice and fresh cilantro, it's an irresistible blend of savory and citrusy notes. Ready in just an hour, this one-pot recipe is ideal for busy weeknights or cozy dinners. Serve with rice or crusty bread to soak up every luscious bite! Perfect for vegan, gluten-free, and dairy-free diets, this comforting Brazilian classic is sure to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, chopped onion
- 1 large, sliced red bell pepper
- 1 large, sliced yellow bell pepper
- 3 minced garlic cloves
- 2 medium, chopped tomato
- 1 large, sliced carrot
- 1 medium, cubed sweet potato
- 2 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 teaspoon paprika
- 0.5 cup, chopped cilantro
- 2 sliced green onions
- 14 oz, cubed extra firm tofu
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the onions and cook until translucent, about 5 minutes.
Stir in the red and yellow bell peppers and cook for another 5 minutes until soft.
Add the minced garlic and stir for about 1 minute until fragrant.
Mix in the chopped tomatoes, carrot, and sweet potato and cook for another 5 minutes.
Pour the vegetable broth into the pot and bring to a simmer.
Reduce the heat to low, cover the pot, and let simmer for 15 minutes until the sweet potatoes and carrots are tender.
Add the coconut milk, lime juice, salt, black pepper, cayenne pepper, and paprika.
Stir well to combine and allow the stew to simmer for another 10 minutes.
Gently fold in the cubed tofu, being careful not to break the pieces.
Let the stew cook for another 5 minutes to heat the tofu through.
Remove the pot from heat and stir in the chopped cilantro.
Garnish with sliced green onions and additional cilantro before serving.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 6263 mg | 272% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 82.8 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3014 mg | 232% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4482 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
