Mofongo is a fried plantain-based dish from Puerto Rico. It is typically made with fried green plantains mashed together in a pilon (which consists of a wooden mortar and pestle), with broth, garlic, olive oil, and pork cracklings or bits of bacon. This version is completely vegan. It was delicious and everyone enjoyed it!
- 5 large green plantains, coarsely chopped
- 1 (8 ounce) can organic tomato sauce
- 1 small bunch cilantro, chopped, or to taste
- 2 tablespoons homemade sofrito
- 2 tablespoons olive oil, or to taste, divided
- 1 clove garlic, minced
- 1 (.18 ounce) packet sazon seasoning
- ½ cup vegetable broth, or to taste
- salt and ground black pepper to taste
- 1 Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
- 2 Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
- 3 Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.
- Calories 516.7
- Carbohydrate 114.2 g
- Fat 9.6 g
- Fiber 9.2 g
- Protein 6.5 g
- Saturated Fat 1.4 g
- Sodium 680 mg
- Sugar 54.2 g
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