Vegetarian Mofongo
Indulge in the bold flavors of Puerto Rico with this vibrant and satisfying Vegetarian Mofongo! This plant-based twist on the classic dish features crispy, golden-brown green plantains mashed with garlic, a hint of salt, and a touch of vegetable broth for the perfect creamy texture. The dish is then taken to the next level with a colorful sauté of red bell pepper, zucchini, and red onion, seasoned with fresh cilantro and a zesty squeeze of lime. With its irresistible blend of savory, garlicky, and citrus notes, this mofongo delivers all the comforting flavors of traditional Caribbean cuisine in a healthy, vegetarian-friendly format. Perfect as a main dish or shared as a flavorful appetizer, this recipe is easy to prepare in just one hour and will serve up to four. Whether you're exploring plant-based options or simply craving a delicious twist on a classic, Vegetarian Mofongo is sure to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large green plantains
- 1 cup olive oil
- 4 large garlic cloves
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper
- 1 medium red onion
- 1 medium zucchini
- 2 tablespoons fresh cilantro
- 1 whole lime
Instructions
Peel the plantains and slice them into 1-inch thick rounds.
Heat the olive oil in a large skillet over medium-high heat.
Add the plantain slices to the skillet and fry them until golden brown on all sides, about 5 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
Remove the fried plantains from the skillet and drain them on paper towels.
Mash the plantains with a mortar and pestle (or a potato masher) along with minced garlic, salt, and pepper. Add small amounts of vegetable broth as needed to help moisten the plantains.
Once the plantain mix is mashed, form it into small balls or patties and set aside.
Dice the red bell pepper, red onion, and zucchini into small pieces.
In a separate skillet, sauté the diced vegetables over medium heat until they are tender, about 7-8 minutes.
Toss the cooked vegetables with fresh cilantro and squeeze the juice of one lime over them.
Plate the mofongo by placing the plantain patties on a serving dish and topping them with the vegetable mixture.
Serve warm and enjoy a flavorful vegetarian version of Mofongo!
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4822 mg | 210% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 87.6 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 5079 mg | 108% | |
*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.
