For a richer flavor, consider using homemade vegetable broth. Adjust the amount of vegetable broth to achieve your desired consistency. Serve immediately for the best texture and flavor.
Vegan Mofongo (Fried Mashed Plantains)
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS9
Embark on a culinary journey to Puerto Rico with this vibrant vegan Mofongo! This dish features savory, twice-fried plantains, expertly mashed with aromatic herbs and spices for a truly authentic and satisfying experience. A plant-based twist on a classic comfort food.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate114 g
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Fiber9 g
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Protein7 g
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Saturated Fat1 g
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Sodium680 mg
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Sugar54 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
25 mins
In a 1-quart pot, bring water to a boil. Add plantains and a pinch of salt. Boil until easily pierced with a fork (approximately 25 minutes).
02
Step
10 mins
In a mortar or glass bowl, mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure the mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
03
Step
5 mins
Serve mofongo on top of the remaining vegetable broth in a bowl.
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RECIPE REVIEWS
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Jalyn Cronin
Jun 30, 2025The sofrito really makes a difference in this recipe. It adds so much depth of flavor. I highly recommend using homemade sofrito if you can.
Llewellyn Hackett
Jun 27, 2025I've tried other vegan mofongo recipes before, but this one is by far the best. The instructions were clear, and the mofongo was so flavorful and authentic.
Marco Kuhlman
Jun 26, 2025This recipe was fantastic! The mofongo turned out perfectly, and the flavors were spot on. My family loved it, even the non-vegans!
Katrina Kilback
Jun 25, 2025This is such a great way to enjoy a classic Puerto Rican dish while staying true to my vegan lifestyle. Thank you for sharing this recipe!
Trudie Bernier
Jun 23, 2025I added some roasted vegetables to the mofongo for extra texture and nutrients. It was a great addition!