Puerto Rican Vegetarian MOFONGO Recipe with Chef Victoria Love.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile while canola oil is more budget-friendly.

mozzarella cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast is dairy-free and adds a cheesy flavor, while cheddar is often less expensive.

Cut green plantains into one-inch pieces.

Peel the plantains by removing the top and bottom and scoring with a knife.

Boil the plantains in water for 25 minutes until fork-tender.

Drain the boiled plantains and let them cool.

Mash the cooled plantains using a potato masher.

Saute garlic in olive oil in a large skillet over medium-high heat until golden brown.

Add sofrito to the skillet and let it simmer for a minute.

Add the mashed plantains to the skillet and mix with a potato masher.

Add half a cup of vegetable broth and stir until incorporated.

Season with black pepper and kosher salt.

Stir in finely chopped cilantro.

Pack the mofongo into a container and invert it onto a plate to serve.

Garnish with additional cilantro and pickled red onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary