Vegan Moro de Guandules
Experience the vibrant flavors of Dominican cuisine with this Vegan Moro de Guandules recipe, a plant-based twist on a beloved classic. This hearty one-pot dish features tender green pigeon peas simmered with creamy coconut milk, aromatic vegetables, and fragrant spices, all perfectly combined with long-grain white rice. The use of fresh cilantro and oregano adds an irresistible herbaceous depth, while the coconut milk enhances the rice's texture with a subtle, rich creaminess. Ready in under an hour, this veganized version of moro is a wholesome, satisfying meal that works beautifully as a soulful main course or a flavorful side dish. Perfect for any occasion, it’s a delicious way to introduce Dominican flavors to your table, with keywords like "vegan moro recipe," "Dominican rice dish," and "green pigeon peas recipe" making it ideal for those seeking plant-based comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, chopped Red onion
- 1 medium, chopped Green bell pepper
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 can, drained and rinsed (approximately 15 ounces) Canned green pigeon peas (guandules)
- 1 cup Coconut milk
- 2 cups Vegetable broth
- 1.5 cups Long-grain white rice
- 1 teaspoon Oregano
- 2 tablespoons, chopped Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped red onion and green bell pepper to the pot, sauté for about 5 minutes until they become soft and translucent.
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the tomato paste is well incorporated and fragrant.
Add the drained pigeon peas, coconut milk, and vegetable broth to the pot. Stir together.
Rinse the rice under cold water until the water runs clear. Add the rinsed rice to the pot, stirring to combine.
Season the mixture with oregano, salt, and black pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let simmer for about 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid.
Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the rice to fully absorb the flavors.
Fluff the rice with a fork, then stir in the fresh chopped cilantro.
Serve warm as a main dish or a hearty side.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4537 mg | 197% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 41.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3079 mg | 66% | |
*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.
