Vegan Brazilian Moqueca with Plantains

Ingredients

• 2 large Ripe Plantains (peeled and sliced)
• 1 medium Red Bell Pepper (sliced)
• 1 medium Yellow Bell Pepper (sliced)
• 2 medium Tomato (diced)
• 1 medium Red Onion (diced)
• 3 cloves Garlic (minced)
• 1 can (13.5 oz) Coconut Milk (full-fat)
• 2 tablespoons Palm Oil or Olive Oil
• 2 tablespoons Lime Juice
• 1/4 cup Cilantro (chopped)
• 1 tablespoon Dendê Oil (optional, for authentic flavor)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (about 350°F or 175°C). Add the 2 tablespoons of Palm Oil or Olive Oil.
2. 2Add the 1 medium Red Onion (diced) and 3 cloves Garlic (minced) to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Add the 1 medium Red Bell Pepper (sliced) and 1 medium Yellow Bell Pepper (sliced), and the 2 medium Tomatoes (diced) to the pot. Cook, stirring, for another 5 minutes, until the vegetables begin to soften.
4. 4Pour in the 1 can (13.5 oz) Coconut Milk. Add the 1 tablespoon of Dendê Oil (if using), 2 tablespoons Lime Juice, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Stir to combine.
5. 5Increase the heat slightly to bring the mixture to a gentle simmer. Carefully add the 2 large Ripe Plantains (peeled and sliced) to the simmering liquid.
6. 6Cover the pot and let it cook for 20-25 minutes, or until the plantains are fork-tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Stir in the 1/4 cup Cilantro (chopped).
8. 8Serve the Vegan Brazilian Moqueca hot. It is delicious on its own or with rice (optional).

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