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Vegan Mofongo

Serves 4-5

Ingredients

Mofongo:
5 large unripened plantains
1 cup tomato sauce
2 tbsp spanish sofrito*
2 tbsp cilantro, chopped finely
2 tbsp extra virgin olive oil
2 tbsp garlic paste*
1/2 cup vegetable broth
2 tsp sazon seasoning (1 packet)*
1 tsp adobo seasoning
salt and black pepper, to taste
Neutral oil for frying

*see recipe notes for homemade sofrito and sazon
*substitute garlic paste for 2-3 cloves minced garlic
                                                  		Mojo Pepper Salad:
1/2 small onion, chopped finely
1/2 red bell pepper, chopped finely
1/2 green bell pepper, chopped finely
1 tsp garlic paste*
1/4 cup cilantro leaves, chopped finely
1/2 cup extra virgin olive oil
salt and black pepper to taste

*substitute garlic paste for 1 clove minced garlic

Recipe

Mojo Pepper Salad

1. In a bowl, combine the finely chopped onion, red bell pepper, green bell pepper, garlic paste (or minced garlic), cilantro leaves, extra virgin olive oil, salt, and black pepper. Mix well and refrigerate to let the flavors meld together.


Mofongo Preparation

1. Heat about 2 inches of neutral oil in a deep pan on the stove over medium heat.

2.Peel the plantains and cut them into 1-inch pieces.

3. To test the oil's temperature, drop a small piece of plantain into the oil. If the oil bubbles aggressively around the plantain, it's ready for frying.

4. Fry the plantain pieces for 2-3 minutes or until they are lightly browned. Remove the fried plantains and place them on a paper towel to absorb any excess oil.


Creating the Mofongo Base

1. Transfer the fried plantains to a large mixing bowl.

2. Add the tomato sauce, Spanish sofrito, finely chopped cilantro, sazon seasoning, adobo seasoning, salt, and black pepper.

3. Mash the mixture using a potato masher until it is somewhat combined.

4. Incorporate 2 tbsp of extra virgin olive oil and a few tablespoons of vegetable broth into the mixture. Continue to mash until the mixture forms a solid consistency. Add more vegetable broth as needed to achieve the desired texture.


Shaping and Assembling the Mofongo

1. Grease a small bowl with oil.

2. Pack the mofongo mixture into the greased bowl.

3. Use a spatula to loosen the edges of the mofongo from the bowl, then gently invert it onto a serving plate to form the mofongo shape.

4. Create a shallow indentation in the top of the mofongo using a spoon.


Final Assembly and Serving

1. Drizzle a small amount of vegetable broth over the top of the mofongo.

2. Spoon the prepared Mojo Pepper Salad into the indentation on the mofongo.

3. Garnish the mofongo with additional chopped cilantro.

4. Repeat the process to create 4-5 mofongos, adjusting the quantity based on your preference.

5. Serve the mofongos immediately and enjoy the delicious flavors.

Notes

Homemade Spanish Sofrito

Roughly chop 1/2 red onion, 1 seeded hot banana pepper, 1/4 red bell pepper, 1 medium tomato, 2 tbsp cilantro, 4 large garlic cloves, salt to taste. Combine in a food processor and pulse until it is smooth but a little bit chunky. Refrigerate (up to 3 days), Freeze (up to 4 months), or enjoy with chips!

Sazon Seasoning Substitute

1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp oregano
1/2 tsp black pepper


*adjust to taste preferences