3 easy recipes for vegan moqueca

Find out how to adapt this traditional dish with plant-based ingredients

Moqueca, a classic of Brazilian cuisine, is a dish loved by many for its unique combination of flavors and aromas. Traditionally prepared with fish and typical seasonings, it delights the palate with its rich broth and comforting consistency. However, for those following a vegan diet or wanting to explore more sustainable options, it is possible to create equally delicious versions without the need for animal-based ingredients. So, below, check out 3 vegan moqueca recipes!

Plantain moqueca

ingredients

• 3 bananaspeanuts cut into slices
• 2 chopped tomatoes
• 1 onion chopped
• 2 crushed garlic cloves
• 100 ml of tomato sauce
• 1 green pepper chopped
• 200ml coconut milk
• 1 tablespoon grated fresh ginger
• Parsley, chives, coriander, palm oil, olive oil, salt and ground black pepper to taste

Preparation method

In a pan, heat the palm oil over medium heat and sauté the garlic, onion, pepper and ginger. Then add the cherry tomatoes, Tomato sauce and coconut milk. Lower the heat slightly and leave to cook for about 5 minutes. Reserve. In a skillet, over medium heat, fry the bananas in olive oil and sprinkle with salt and black pepper. Then add the bananas to the pan with the sauce and cook for 5 minutes over medium heat. Finally add the parsley, chives and coriander on top. Serve immediately.

Palm heart moqueca

ingredients

• 2 tablespoons of palm oil
• 1 onion cut into slices
• 2 cloves garlic, minced
• 1 red pepper cut into strips
• 1 yellow pepper cut into strips
• 2 ripe tomatoes cut into slices
• 300 g of chopped heart of palm
• 200ml coconut milk
• 1 lemon juice
• Chopped coriander, cracked pepper, salt and ground black pepper to taste

Preparation method

In a large skillet, heat the palm oil over medium heat. Add the onion and garlic cloves and sauté until golden brown. Add the peppers and fry them for a few minutes until they start to soften. Add the tomatoes and cook until they release liquid. Place the chopped hearts of palm in the pan and mix well. Add the coconut milk and mix gently. Season with lemon juice, salt, black pepper, coriander and pepper. Cook a few more minutes to blend the flavors. Serve immediately.

Mushroom moqueca

ingredients

• 2 tomatoes cut into slices
• 1 onion cut into slices
• 1 sliced ​​pepper
• 2 cloves garlic, minced
• 200 g of mushrooms shitake and shimeji
• 200ml coconut milk
• 2 tablespoons of palm oil
• 1 lemon juice
• Chopped chives and coriander, salt, olive oil and ground black pepper to taste

Preparation method

In a large skillet, heat the palm oil over medium heat. Add the onion and garlic cloves and sauté until golden brown. Add the peppers and fry them for a few minutes until they start to soften. Add the tomatoes and cook until they release liquid. Add the mushrooms to the pan and mix well. Add the coconut milk and mix gently. Season with lemon juice, salt, black pepper, coriander and chives. Cook a few more minutes to blend the flavors. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.