Vegan Traditional Brazilian Cuzcuz
Experience the vibrant flavors of Brazil with this Vegan Traditional Brazilian Cuzcuz recipe, a plant-based twist on a beloved classic. Made with fine yellow cornmeal, rich coconut milk, and a medley of fresh vegetables like cherry tomatoes, green olives, sweet corn, and red bell peppers, this dish is not only visually stunning but also packed with wholesome ingredients. The delicate steaming process creates a soft yet firm texture, while the addition of parsley lends a fresh, aromatic touch. Perfect as a side dish or a light main course, this vegan cuzcuz brings the essence of Brazil to your table in just 30 minutes. It’s easy to prepare, nutritious, and an absolute crowd-pleaser for any occasion! Keywords: vegan Brazilian cuzcuz, plant-based cuzcuz recipe, easy steamed cornmeal dish, Brazilian cuisine vegan recipes.
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Recipe Information
Ingredients
- 2 cups fine yellow cornmeal
- 1.5 cups water
- 0.5 cups coconut milk
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 8 cherry tomatoes (halved)
- 6 green olives (pitted and sliced)
- 0.5 cups cooked peas
- 0.5 cups sweet corn kernels (cooked)
- 2 tablespoons chopped parsley
- 0.25 cups chopped red bell pepper
Instructions
In a large bowl, mix the fine yellow cornmeal, salt, and coconut milk together until evenly combined. The mixture should resemble wet sand.
Gradually add 1.5 cups of water to the cornmeal mixture, stirring to fully hydrate. Let it rest for 5 minutes to absorb the liquid.
Grease a medium-sized steamer mold (or a heatproof shallow bowl) with 1 tablespoon of olive oil.
Arrange the cherry tomatoes, sliced olives, and chopped red bell pepper at the bottom and sides of the mold as a decorative layer.
In a large bowl, mix the hydrated cornmeal with the cooked peas, sweet corn, and 1 tablespoon of olive oil. Add the chopped parsley to the mixture and stir well.
Carefully press the cornmeal mixture into the prepared mold, smoothing the surface with the back of a spoon to ensure it is compact.
Place the mold in a steamer and steam over medium heat for about 15 minutes or until the Cuzcuz feels firm to the touch.
Remove the mold from the steamer and let it rest for 5 minutes to cool slightly.
Invert the mold onto a serving plate and gently release the Cuzcuz. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 43.8 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3016 mg | 64% | |
*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.
