Vegan Mofongo Fried Mashed Plantains Recipe

Green plantains: These are the main ingredient and provide the starchy base for the mofongo.

Garlic: Adds a pungent, aromatic flavor that complements the plantains.

Vegetable broth: Used to achieve the desired consistency while mashing the plantains.

Olive oil: Used for frying the plantains to a golden brown.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the flavor profile.

When frying the plantain slices, ensure the oil is at the right temperature by testing with a small piece first; it should sizzle immediately. This helps achieve a golden brown color and prevents the plantains from becoming too greasy. Additionally, using a mortar and pestle to mash the garlic and plantains together allows for better control over the texture, ensuring a smoother consistency when you gradually add the vegetable broth.

• Green plantains - Substitute with ripe plantains: Ripe plantains will give a sweeter flavor and softer texture, which can be a pleasant variation.

• Green plantains - Substitute with yuca: Yuca has a similar starchy texture and can be mashed similarly to plantains.

• Minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile if fresh garlic is not available.

• Minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deeper umami flavor that enhances the overall taste.

• Vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.

• Olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and richness to the dish.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for frying.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the dish's depth.

• Salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile.

• Pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, which can elevate the dish's flavor.

• Pepper - Substitute with paprika: Paprika offers a mild, sweet flavor with a hint of smokiness.

• Allow the mofongo to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled mofongo into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator. The mofongo will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the mofongo in a freezer-safe container or a resealable plastic bag. Remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of its freshness. Frozen mofongo can last up to 2 months.
• When ready to enjoy, thaw the mofongo in the refrigerator overnight.
• Reheat the mofongo in a skillet over medium heat. Add a splash of vegetable broth or olive oil to restore its creamy texture.
• Stir occasionally to ensure even heating. Serve hot and enjoy the delicious flavors of your vegan mofongo once again.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover mofongo in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes, or until thoroughly warmed.
  5. Stir halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable broth or olive oil to the pan.
  3. Add the leftover mofongo and stir occasionally.
  4. Cook for about 5-7 minutes, or until heated through.
  5. Add more broth if needed to maintain the desired consistency.

• Microwave Method:

  1. Place the mofongo in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir and check the temperature.
  5. Continue microwaving in 1-minute intervals until fully heated.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the mofongo in the steamer basket.
  3. Cover and steam for about 10 minutes.
  4. Check and stir halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the mofongo in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Check for desired warmth and texture.

• Frying pan: Used to heat the olive oil and fry the plantain slices until golden brown.

• Mortar and pestle: Essential for mashing the garlic with salt and then combining it with the fried plantains.

• Knife: Necessary for peeling and slicing the green plantains.

• Cutting board: Provides a stable surface for slicing the plantains.

• Paper towel: Used to drain excess oil from the fried plantains.

• Measuring cup: Helps measure the vegetable broth accurately.

• Measuring spoons: Used to measure the olive oil and seasonings.

• Stove: Required to heat the frying pan and cook the plantains.

• Tongs: Useful for flipping the plantain slices while frying.

• Serving dish: For presenting the finished vegan mofongo.

Pre-cook the plantains: Boil the green plantains for 10 minutes before frying to reduce frying time.

Use a food processor: Instead of a mortar and pestle, use a food processor to mash the plantains and garlic quickly.

Prepare ingredients in advance: Mince the garlic and measure out the vegetable broth ahead of time.

Batch frying: Fry multiple plantain slices at once to save time.

Use pre-made broth: Opt for store-bought vegetable broth to skip making it from scratch.