Vegan Mofongo: Criollo y Chicharrón

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.

Peel and cut green plantains into chunks.

Heat olive oil in a deep skillet over medium heat until shimmering.

Fry plantain chunks until golden brown, about 3-4 minutes per side.

Remove plantains and drain on paper towels.

In the same skillet, sauté garlic until fragrant, about 1 minute.

Add chopped onion and bell pepper; cook until softened, about 3-5 minutes.

Mash the fried plantains in a large bowl with a fork or potato masher.

Mix in sautéed garlic, onion, and bell pepper.

Gradually add vegetable broth until desired consistency is reached.

Season with salt, black pepper, and lime juice to taste.

Fold in chopped cilantro and avocado.

Serve topped with vegan chicharrones and diced tomatoes.

Cooking Techniques

Spice Level: