Vegan Mofongo (Fried Mashed Plantains) recipe

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Ingredients

5 large green plantains, coarsely chopped
1 (8 ounce) can organic tomato sauce
1 small bunch cilantro, chopped, or to taste
2 tablespoons homemade sofrito
2 tablespoons olive oil, or to taste, divided
1 clove garlic, minced
1 (.18 ounce) packet sazon seasoning
½ cup vegetable broth, or to taste
salt and ground black pepper to taste

Nutrition Info

516.7 calories
carbohydrate: 114.2 g
cholesterol: : -
fat: 9.6 g
fiber: 9.2 g
protein: 6.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 680 mg
sugar: 54.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a 1-quart pot with water, boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.

  2. Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.

  3. Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.

Recipe Yield

4 servings

Recipe Note

Mofongo is a fried plantain-based dish from Puerto Rico. It is typically made with fried green plantains mashed together in a pilon (which consists of a wooden mortar and pestle), with broth, garlic, olive oil, and pork cracklings or bits of bacon. This version is completely vegan. It was delicious and everyone enjoyed it!

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