Vegetarian Moqueca
Transport your taste buds to Brazil with this vibrant Vegetarian Moqueca, a plant-based twist on the traditional seafood stew bursting with tropical flavors. This rich and comforting dish combines aromatic onions, sweet bell peppers, juicy tomatoes, and fragrant garlic, all simmered in a creamy coconut milk and vegetable broth base. A hint of smoked paprika, cumin, and fresh chili pepper brings warmth and depth, while optional palm oil adds an authentic touch. Fresh lime juice, cilantro, and green onions brighten the stew, creating a colorful and flavorful one-pot meal that's perfect for a hearty dinner. Easy to prepare in under an hour, this vegetarian moqueca pairs beautifully with steamed rice or crusty bread for a truly satisfying experience. Perfect for anyone seeking bold, globally inspired flavors in a wholesome, plant-based dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 large tomatoes
- 4 garlic cloves
- 1 can coconut milk
- 1 cup vegetable broth
- 1 tablespoon palm oil (optional)
- 2 tablespoons lime juice
- 0.5 cup cilantro
- 2 green onions
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 fresh chili pepper
Instructions
Begin by finely chopping the onion, red bell pepper, and yellow bell pepper. Dice the tomatoes and mince the garlic cloves and fresh chili pepper.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add the chopped red and yellow bell peppers to the pot and continue to sauté for another 3 minutes until they start to soften.
Stir in the minced garlic and chili pepper, cooking for 1 minute until fragrant.
Add the diced tomatoes, smoked paprika, cumin, salt, and black pepper. Cook everything together for an additional 3-4 minutes, allowing the tomatoes to break down slightly.
Pour in the coconut milk and vegetable broth, stirring to combine. If using, add the palm oil for an authentic flavor.
Bring the mixture to a simmer, reducing the heat to low. Cover the pot and let simmer for about 15 minutes, allowing the flavors to meld.
While the stew simmers, chop the cilantro and slice the green onions.
After 15 minutes, stir in the lime juice, cilantro, and green onions. Adjust seasoning with additional salt and pepper if needed.
Serve the moqueca hot, garnished with extra cilantro or lime wedges if desired, alongside steamed rice or crusty bread.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3036 mg | 132% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 58.6 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3135 mg | 67% | |
*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.
