Look at how to adapt this traditional dish with vegetable ingredients
Moqueca, a classic of Brazilian cuisine, is a dish loved by many thanks to its unique combination of flavors and aromas. Traditionally prepared with typical fish and spices, delight the palates with its rich broth and the comforting consistency. However, for those who follow a vegan diet or want to explore more sustainable options, it is possible to create equally delicious versions without the need for ingredients of animal origin.
So take a look at 5 furniture vegan recipes!
Banana-Of-Moquaca terrain
Ingredients
- 3 bananas-Da -ter cut into slices
- 2 chopped tomatoes
- 1 chopped onion
- 2 Accardati garlic cloves
- 100 ml of tomato sauce
- 1 chopped green pepper
- 200 ml of coconut milk
- 1 tablespoon of fresh grated ginger
- Green smell, palm oil, olive oil, salt and black pepper ground to taste
Methods of preparation
In a pan, heat the palm oil over medium heat and brown the garlic, onion, the peppers and the ginger. Then add the tomatoes, tomato sauce and coconut milk. Heat a little and cook for about 5 minutes. Reserve. In a pan, over medium heat, fry the bananas in olive oil and sprinkle salt and black pepper. Then add the bananas to the pan with the sauce and cook for 5 minutes over medium heat. Sprinkle with green smell and serve then.
Chickpeas
Ingredients
- 2 cups of tea chickpeas cooked
- 1 sliced onion
- 1 cubed tomatoes
- 1 yellow pepper cut into stripes
- 1 green pepper cut into stripes
- 2 wedges of chopped garlic
- 1 teaspoon of smoked paprika
- 200 ml of coconut milk
- 2 tablespoons of palm oil
- 1/2 lemon juice
- Rooms and black pepper ground to taste
- Chop colander chopped to finish
Methods of preparation
In a large pan, heat the palm oil over medium heat. Fry the garlic and onion until they begin to brown. Add the peppers and tomatoes. Go up for another 3-4 minutes until they start to soften. Add the boiled chickpeas and mix well. Put the smoked paprika, salt and black pepper. Misted with coconut milk and lemon juice. Mix everything gently. Cover the pan and cook for about 10-15 minutes over low heat, until the flavors integrate and the broth thickens a little. Ends with coriander and serves then.
Pumpkin and furniture potatoes
Ingredients
- 2 cups of tea pumpkin Japanese cubit
- 2 potatoes cut into thin slices
- 1 sliced onion
- 1 cubed tomatoes
- 1 Red pepper cut into stripes
- 2 wedges of chopped garlic
- 200 ml of coconut milk
- Palm oil, salt and black pepper ground to taste
- Chop colander chopped to finish
Methods of preparation
In a pan, heat the palm oil over medium heat. Fry the garlic and half of the onion until they begin to brown. Streets of assembly with vegetables: pumpkin, potatoes, peppers, tomatoes and the rest of the onion. There is no need to move a lot, leave the layers in the traditional furniture style. Season with salt and black pepper. Make it all with coconut milk. Cover the pan and cook over low heat for about 20 minutes until the vegetables are soft and the creamy sauce. Finish with coriander and an extra thread of palm oil. Serve later.
Moquette palmito
Ingredients
- 2 tablespoons of palm oil
- 1 sliced onion
- 2 wedges of chopped garlic
- 1 pepper red -red tag
- 1 yellow pepper cut into stripes
- 2 ripe tomatoes cut into slices
- 300 g of palm heart in slices
- 200 ml of coconut milk
- 1 lemon juice
- Chopped coriander, chopped finger pepper, salt and ground black pepper to taste
Methods of preparation
In a large pan, heat the palm oil over medium heat. Add the onion and the cloves of garlic and bright until golden brown. Add the peppers and brown for a few minutes until they begin to soften. Add the tomatoes and cook up to the liquid. Put the palm in the pan and mix well. Add coconut milk and mix gently. Connect with lemon juice, salt, black pepper, coriander and finger pepper. Cook for a few more minutes to mix the flavors. Serve later.
Moqueca Mushroom
Ingredients
- 2 sliced tomatoes
- 1 sliced onion
- 1 sliced chilli pepper
- 2 wedges of chopped garlic
- 200 g of mushrooms Shitke and Shameji
- 200 ml of coconut milk
- 2 tablespoons of palm oil
- 1 lemon juice
- Chopped green smell, salt, olive oil and ground black pepper to taste
Methods of preparation
In a large pan, heat the palm oil over medium heat. Add the onion and the cloves of garlic and bright until golden brown. Add the pepper and brown for a few minutes until you start softening. Add the tomatoes and cook up to the liquid. Put the mushrooms in the pan and mix well. Add coconut milk and mix gently. Season with lemon juice, salt, black pepper and green smell. Cook for a few more minutes to mix the flavors. Serve later.
Source: Terra
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.
