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Vegetable & Plantain Moqueca

Fresh summer veggies and sweet plantains are simmered in a creamy lime-infused coconut milk base to create this flavorful vegan moqueca.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 to 6 servings
Calories: 231 kcal
Course: Main Course
Cuisine: American , Brazilian

Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 medium red bell pepper diced
  • 3 garlic cloves minced
  • 1 hot chili pepper such as a fresno or jalapeño (optional)
  • 1 14-ounce can coconut milk
  • 1 14-ounce can diced tomatoes
  • 1 tablespoon lime juice
  • 2 teaspoons sweet paprika
  • 2 ripe plantains cut into 1-inch chunks
  • 1 medium zucchini chopped
  • salt and pepper to taste
  • ¼ cup chopped fresh cilantro plus extra for serving
  • ¼ cup chopped scallions about 1 medium or 2 small scallions
  • cooked rice for serving

Instructions

    Cup of Yum
  1. Coat the bottom of a medium pot with olive oil and place it over medium heat. Add the onion and bell pepper. Sauté until the onions are translucent, about 5 minutes.
  2. While the onions and bell peppers cook, carefully seed and mince half of your chili pepper, if using. Slice the other half into rounds and save for serving. Add the minced chili pepper and garlic to the pot. Sauté about 1 minute more, until fragrant.
  3. Add the coconut milk, tomatoes, lime juice and paprika to the pot. Raise the heat and bring to a simmer. Lower the heat and allow to simmer, uncovered, for about 5 minutes. Add the plantains and continue simmering for 5 minutes more, stirring occasionally. Add zucchini to the pot and continue simmering until zucchini and plantains are fork tender, but not yet mushy, about 5 minutes. Remove from heat. Season with salt and pepper to taste, then stir in the cilantro and scallions.
  4. Divide the rice into bowls and top with the stew. Sprinkle with additional cilantro and garnish with hot pepper slices, if desired. Serve.

Notes

  • If you’d like more control over the heat level, skip the hot peppers and use hot sauce to taste.
  • If you’ve got a bunch of fresh tomatoes from your garden, feel free to sub them for the canned ones. You’ll want to peel, seed and dice them. Use about 1 ¾ cups.

Nutrition Information

Calories 231kcal (12%) Carbohydrates 42g (14%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 161mg (7%) Potassium 966mg (28%) Fiber 5g (20%) Sugar 20g (40%) Vitamin A 2890IU (58%) Vitamin C 94mg (104%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 231

% Daily Value*

Calories 231kcal 12%
Carbohydrates 42g 14%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 161mg 7%
Potassium 966mg 21%
Fiber 5g 20%
Sugar 20g 40%
Vitamin A 2890IU 58%
Vitamin C 94mg 104%
Calcium 65mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.