Enjoy a tasty and plant-based version of the famous Puerto Rican dish, Mofongo, with this simple vegan recipe. Mashed plantains are combined with flavorful herbs and spices, then formed into delightful balls and fried to perfection. Serve as a main course or as a delightful side dish, this vegan Mofongo will surely impress your taste buds.
Ingredients
- 4 ripe plantains, peeled and cut into chunks
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup vegetable oil, for frying
Directions
- In a large pot, bring water to a boil. Add the plantain chunks and cook for about 10 minutes, or until tender.
- Remove the plantains from the pot and transfer them to a large bowl.
- Using a fork or a masher, mash the plantains until they are smooth and well mashed.
- Add the minced garlic, chopped cilantro, chopped parsley, dried oregano, ground cumin, paprika, black pepper, and salt to the mashed plantains. Mix well to incorporate all the flavors.
- Shape the mixture into small balls, using your hands.
- Heat the vegetable oil in a large skillet over medium heat.
- Gently place the plantain balls into the hot oil, making sure not to overcrowd the skillet. Fry the balls until they turn golden brown and crispy, about 2-3 minutes per side.
- Remove the fried plantain balls from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the vegan Mofongo hot as a main course or as a side dish alongside your favorite Puerto Rican dishes.
