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Vegan Moqueca

  1. Home
  2. Vegan Moqueca
  • 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
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    Vegan Moqueca

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Main Course
    • Allergens:soy,coconut
    • Seasons:All
    • Cuisines:
    • Courses:dinner

    Recipe Description

    A tantalizing Brazilian stew, this vegan version of Moqueca uses mushrooms and tofu instead of fish, simmered in a rich coconut milk sauce spiced with paprika and lime. It’s a hearty and flavorful dish that will transport your taste buds straight to Brazil.

    Ingredients

    • 1 pound firm tofu, pressed and cubed
    • 2 tablespoons lime juice
    • 1 tablespoon paprika
    • Salt to taste
    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 1 red bell pepper, chopped
    • 1 yellow bell pepper, chopped
    • 3 garlic cloves, minced
    • 1 lb mushrooms, sliced
    • 1 can (14 oz) coconut milk
    • 1 cup vegetable broth
    • 2 tablespoons tomato paste
    • 1/2 cup chopped cilantro
    • Cooked rice, for serving

    Steps:

    1. Marinate the tofu cubes in lime juice, paprika, and salt for at least 30 minutes.
    2. In a large pot, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic, and sauté until softened, about 5 minutes.
    3. Add the marinated tofu and mushrooms to the pot and cook for another 5 minutes, stirring occasionally.
    4. Stir in the coconut milk, vegetable broth, and tomato paste. Bring to a simmer, then reduce the heat, cover, and cook for 30 minutes, stirring occasionally.
    5. Add the chopped cilantro, adjust salt to taste, and cook for another 5 minutes.

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    Vegor “The scientist”

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