Vegan Puerto Rican Mofongo with Caribbean Vegetable Stew: A Flavorful and Cultural Delight
If you’re looking to dive into the rich flavors and vibrant culture of Puerto Rico, then Vegan Puerto Rican Mofongo with Caribbean Vegetable Stew is the perfect dish for you. This traditional comfort food, now veganized, is a staple that will transport you to the heart of the Caribbean.
The Cultural Significance of Mofongo
Mofongo, a dish with roots in West African cuisine, particularly from the dish known as ‘Fufu,’ has become an integral part of Puerto Rican cuisine. Traditionally, mofongo is made with green plantains, mashed with fat, salt, and garlic, and often served with seafood or meat. However, in this vegan version, we replace the animal products with delicious and healthy alternatives, ensuring everyone can enjoy this culinary treasure.
Ingredients
Sofrito:
- 1⁄2 large green bell pepper, sliced
- 1⁄4 large onion, sliced
- 2 garlic cloves, minced
- 1⁄4 cup cilantro, fresh
- 1 teaspoon extra virgin olive oil
- 1 small red chili
- 1 teaspoon ground annatto
Stew:
- 1 teaspoon extra virgin olive oil
- 1⁄2 large green bell pepper, coarsely chopped
- 3⁄4 large onion, coarsely chopped
- 1 small summer squash (yellow or green)
- 1 (14.5-ounce) can fire roasted tomatoes, with juice
- 1⁄2 cup tomato sauce
- 1 (15-ounce) can kidney beans, rinsed, drained
- Pinch of sea salt (optional)
Mofongo:
- 4 green plantains
- 3 tablespoons extra virgin olive oil
- Adobo Seasoning Blend (see below)
- 1 tbsp Kosher Salt
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 2 garlic cloves, minced
Instructions
Preparing the Sofrito:
Start by making the sofrito, which is the backbone of many Puerto Rican dishes. In a food processor or chopper, combine sliced green bell pepper, onion, garlic, cilantro, olive oil, red chili, and ground annatto. Process until the mixture is finely chopped but not liquefied. Alternatively, you can chop these ingredients by hand very finely.
Making the Stew:
Heat 1 teaspoon of olive oil in a large skillet or saucepan. Add the sofrito and sauté for about 3 minutes. Then, add the chopped bell pepper, onion, and summer squash, and sauté for an additional 8 minutes. Next, add the fire-roasted tomatoes, tomato sauce, and kidney beans. Cover and simmer for 5-10 minutes until the stew is thickened and tender. Season with a pinch of sea salt if needed.
Preparing the Mofongo:
While the stew is cooking, peel the green plantains by slitting the peels and peeling off the skin. Slice the plantains and heat 3 tablespoons of olive oil in a large skillet until very hot. Add the sliced plantains and cook, turning them over to cook both sides, for about 4-5 minutes until they are dark golden-yellow but not brown.
Remove the cooked plantains and place them on a plate lined with paper towels to drain excess oil. In a medium bowl, mash the cooked plantains with Adobo Seasoning Blend and minced garlic until they are soft but still have some chunks.
Fill 4 small soufflé cups or ramekins with the plantain mixture and pat firmly. To serve, turn out the formed mofongo onto a dinner plate and serve with a generous portion of the Caribbean Vegetable Stew.
Tips and Variations
- Adding a Splash of Vinegar: For an extra layer of flavor and health benefits, consider adding a splash of apple cider vinegar or white vinegar to the stew towards the end of the simmering time.
- Using Beans: In savory dishes like this stew, beans are an excellent protein source. Here, we use kidney beans, but you can experiment with other types of beans like black beans or pinto beans.
- Meat Alternatives: If you prefer to include a meat substitute, TVP (Textured Vegetable Protein) is a great option and is easily available in Puerto Rico. It’s very affordable and can be seasoned with the Adobo Seasoning Blend for authentic flavor.
Serving Suggestions
To keep the Puerto Rican theme alive, consider serving your mofongo with sides like fried plantains or sliced avocado. Roasted vegetables or a fresh salad also make great accompaniments. For a more traditional touch, garlic bread or garlic sticks can be a delicious addition.
Embracing the Culture
When you sit down to enjoy this Vegan Puerto Rican Mofongo with Caribbean Vegetable Stew, you’re not just savoring a meal; you’re experiencing a piece of Puerto Rican culture. The aromas of sofrito and adobo, the texture of mashed plantains, and the hearty flavors of the stew all come together to create a culinary journey that honors the rich heritage of this beautiful island.
So go ahead, immerse yourself in these vibrant flavors, and let the warmth of Puerto Rican cuisine fill your home. ¡Buen provecho