Vegan Mofongo

If you’ve ever had mofongo, you know it’s pure comfort in a bowl—golden fried plantains mashed with garlic and seasonings, traditionally served with meat or seafood. But here’s the thing: I wasn’t about to give up those flavors when I went plant-based. This vegan mofongo keeps everything you love about the classic—savory, garlicky, satisfying—while swapping in wholesome, flavorful plant-based ingredients. It’s the kind of dish that makes you feel like you’re sitting at your grandma’s table, no matter where you are, and proves that tradition can evolve without losing its heart.

4 large whole green plantains

4 cups cold water

1 teaspoon salt

5 tablespoons extra virgin olive oil, divided

1 teaspoon adobo spice blend

1 tablespoon paprika

1/4 teaspoon smoked paprika

8 ounces seitan, cut into 1/2-inch pieces

2 cloves garlic, minced

2 tablespoons vegetable broth (forgot to mention)

Boil the sliced plantains for 15 min or until they are softened. Mix seitan, adobo, paprika together in a bowl. Put oil on the bottom on skillet and fry plantains for about 3 minutes per side. Remove the plantains and transfer to plate covered with a paper towel to absorb the oil. Put fried plantains and seitan in food processor. Add veggie broth, garlic, oil to the food processor, blend together until texture is crumbly and sticky.

Add rice and bam YES, YES, YES

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