Vegan Mofongo in Red Mushroom Sauce | How to make #Mofongo | #ChefKirkatWork

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and can withstand higher heat.

vegan chicharrones

🥗Healthier: tofu

💰Cheaper: crispy rice

Tofu provides protein while crispy rice offers crunch.

Wash lentil beans and boil them for about 15 minutes.

Peel green plantains and slice them into about 1/2 inch rounds.

Chop the vegetables: slice the green bell pepper, peel and chop the garlic, slice the onion, chop the cilantro, and slice the scallions.

Slice the mushrooms into 1-inch thick pieces and clean the peppers by removing seeds and slicing them.

Heat grapeseed oil in a skillet and add the mushrooms, seasoning with salt, black pepper, cayenne, and paprika until browned.

In the same skillet, sauté the onions, peppers, and garlic until softened.

Fry the plantain rounds in the hot oil until golden brown, then remove and drain excess oil.

Transfer the fried plantains to a bowl and mash them.

Add the sautéed vegetables, garlic, mushrooms, and peppers to the mashed plantains.

Incorporate chopped cilantro and a little juice from the lentil beans, then add lime juice to taste.

Form the mofongo into a ball and plate it, topping with the red mushroom sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary