Vegetarian Mofongo Recipe Made Easy and Delicious

Mofongo is a beloved Puerto Rican dish known for its hearty, comforting flavors and unique texture. Traditionally made with fried green plantains mashed together with garlic and pork cracklings, this dish has a rich history and a vibrant taste that captivates food lovers worldwide.

But if you’re following a vegetarian lifestyle or simply want to enjoy a meat-free version, this vegetarian mofongo recipe offers all the authentic flavors with a plant-based twist. Using sautéed vegetables and mushrooms to add depth and umami, this recipe delivers a satisfying meal that’s both nutritious and delicious.

Whether you’re new to mofongo or a longtime fan looking for a fresh approach, this vegetarian version is perfect as a main course or a delightful side. Plus, it’s relatively easy to prepare, making it ideal for weeknights or casual gatherings.

Let’s dive into how you can bring the vibrant taste of mofongo to your table, packed with wholesome ingredients and bold Caribbean flair.

Why You’ll Love This Recipe

This vegetarian mofongo is a fantastic way to enjoy a classic Puerto Rican dish without the meat. It keeps the essence of mofongo intact — the crispy fried plantains mashed to perfection — while infusing it with flavorful vegetables and seasonings.

You’ll love how the garlic and olive oil blend into the mashed plantains, giving each bite an aromatic and savory punch. The addition of sautéed mushrooms and bell peppers adds a satisfying texture and umami richness, making it a complete, hearty meal.

Plus, it’s naturally gluten-free and can easily be made vegan by using vegetable broth and olive oil.

It’s also a versatile recipe: perfect for those exploring vegetarian Caribbean cuisine or anyone wanting to add vibrant, healthy dishes to their repertoire. And if you enjoy plant-based cooking, be sure to check out other delicious options like Vegetarian Tex Mex Recipes for Easy Weeknight Dinners and Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals.

Ingredients

• 4 green plantains (peeled and cut into 1-inch chunks)
• 4 cloves garlic (minced)
• 1 cup mushrooms (sliced, cremini or button)
• 1 small onion (finely chopped)
• 1 bell pepper (red or green, chopped)
• 1/4 cup olive oil
• 1/4 cup vegetable broth
• 1 tsp smoked paprika
• Salt and black pepper (to taste)
• 1 tbsp fresh cilantro (chopped, optional)
• 1 tbsp lime juice (optional, for brightness)

Equipment

• Large pot (for boiling plantains)
• Frying pan or skillet
• Mortar and pestle or a sturdy mixing bowl and potato masher
• Knife and cutting board
• Mixing spoon
• Strainer or colander

Instructions

1. Prepare the plantains: Start by peeling the green plantains and cutting them into 1-inch chunks. Bring a large pot of salted water to a boil and cook the plantain pieces for about 15-20 minutes, or until they are tender when pierced with a fork.
2. Drain and dry: Once cooked, drain the plantains and pat them dry with a clean towel to remove excess moisture. This step helps achieve the perfect texture when mashing.
3. Sauté the vegetables: While the plantains are boiling, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic, chopped onion, and bell pepper. Sauté for about 5 minutes until they soften.
4. Add mushrooms and season: Add the sliced mushrooms to the skillet, sprinkle with smoked paprika, salt, and pepper. Continue cooking for another 5-7 minutes until the mushrooms release their moisture and become golden.
5. Mash the plantains: Transfer the cooked plantains to a mortar and pestle or a mixing bowl. Add the remaining olive oil and a few spoonfuls of vegetable broth. Mash the plantains until you achieve a chunky but cohesive texture. If using a bowl, a potato masher works well.
6. Combine with sautéed veggies: Fold the sautéed vegetable mixture into the mashed plantains gently. Adjust seasoning with salt, pepper, and lime juice if desired.
7. Shape the mofongo: Using your hands or a spoon, form the mofongo into balls or small mounds. Traditionally, mofongo is served in a rounded shape.
8. Serve warm: Plate the mofongo immediately while warm. Garnish with chopped fresh cilantro if you like.

Tips & Variations

“For an extra burst of flavor, try adding a splash of soy sauce or a pinch of cumin to the sautéed vegetables.”

If you prefer a vegan version, ensure your vegetable broth is free from animal products. You can also add other vegetables like sautéed spinach, kale, or even roasted corn for a sweet contrast.

For an added protein punch, serve this mofongo with black beans or your favorite plant-based protein. To replicate the traditional pork cracklings, consider adding toasted nuts or crispy fried tofu cubes.

Looking for a creamy accompaniment? Try pairing your mofongo with a vegan bechamel sauce — check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for details.

Nutrition Facts

Serving Suggestions

Serve your vegetarian mofongo with a side of black beans or a fresh avocado salad for a well-rounded meal. It also pairs beautifully with a tangy tomato sauce or a simple garlic sauce for dipping.

For a Caribbean-inspired feast, add side dishes like Vegetarian Swiss Chard Recipes for Healthy Meals or a light vegetable soup such as our Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

This vegetarian mofongo recipe is a delightful way to enjoy a traditional Puerto Rican favorite with a wholesome, plant-based twist. The combination of mashed green plantains, aromatic garlic, and sautéed vegetables creates a dish that’s both comforting and packed with flavor.

It’s perfect for anyone looking to explore Caribbean cuisine while maintaining a vegetarian lifestyle.

With simple ingredients and straightforward steps, this recipe is accessible for cooks of all skill levels. Plus, it offers plenty of room for creativity and personalization, whether you add your favorite veggies or experiment with spices.

Don’t forget to check out other fantastic vegetarian recipes on our site to keep your meals exciting and tasty!

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