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Vegan Mofongo En Caldo As Made By Jeremie Serrano

Mofongo is a traditional Puerto Rican dish that consists of mashed fried green plantains, fresh garlic, adobo seasoning, and olive oil, served in a mound shape with a warm broth or sauce for dipping. Mofongo is super versatile, as it can be made in many different forms and is tasty no matter what it's paired with. Here, Jeremie Serrano shows us how to make a vegan version of mofongo and caldo with a zesty mojo sauce for topping.

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Vegan Mofongo En Caldo As Made By Jeremie Serrano
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

Total Time

1 hr 5 min

1 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

Ingredients

for 4 servings

Caldo de “Pollo”

  • 2 tablespoons vegan butter
  • ½ small white onion, diced
  • 1 tablespoon garlic paste
  • 32 oz low sodium vegetable broth (940 g)
  • 1 vegan chicken-flavored, vegetable bouillon cube
  • 2 bay leaves
  • kosher salt, to taste
  • ½ tablespoon freshly ground black pepper

Mojo

  • ½ small white onion
  • ½ red bell pepper, seeded
  • ½ green bell pepper, seeded
  • 1 teaspoon garlic paste
  • 4 sprigs fresh cilantro, torn
  • 1 cup olive oil (240 mL)
  • kosher salt, to taste
  • black pepper, to taste

Mofongo

  • 4 cups neutral oil (960 mL), such as canola for frying
  • 4 green plantains, cut into 1 (2.54 cm)
  • vegan butter, to taste
  • garlic paste, to taste
  • adobo seasoning, to taste

Special Equipment

  • mortar and pestle

Preparation

  1. Make the caldo de “pollo”: In a large pot, melt the vegan butter over medium-high heat. Add the onion and garlic paste and sauté until fragrant, 2–3 minutes. Add the vegetable stock and bouillon cube and bring to a boil. Once the bouillon cube has dissolved, reduce the heat to low, add the bay leaves, and season with salt and the pepper. Simmer for 15–20 minutes, until the flavors marry.
  2. Meanwhile, make the mojo: Dice the onion and red and green bell pepper. Transfer to a medium container with a lid and add the garlic paste, cilantro, and olive oil and season with salt and pepper. Stir to combine. Cover and refrigerate until ready to serve.
  3. Make the mofongo: In a large, high-walled pan, heat the oil over medium-high heat until shimmering. Working in batches, add the plantain pieces to the hot oil and fry for 3–4 minutes, until golden brown on all sides. Transfer to a paper towel-lined plate to drain.
  4. Add a few pieces of fried plantain, some vegan butter, and garlic paste, to a mortar. Mash with the pestle until smooth, adding 1 tablespoon at a time of the caldo until the desired consistency is reached. Season to taste with adobo seasoning. Repeat with the remaining plantains.
  5. Use your hands or rubber spatula to shape the mofongo into roughly 1-cup mounds.
  6. Top the mofongo with the mojo and serve immediately with the hot caldo alongside.
  7. Enjoy!

Ingredients

for 4 servings

Caldo de “Pollo”

  • 2 tablespoons vegan butter
  • ½ small white onion, diced
  • 1 tablespoon garlic paste
  • 32 oz low sodium vegetable broth (940 g)
  • 1 vegan chicken-flavored, vegetable bouillon cube
  • 2 bay leaves
  • kosher salt, to taste
  • ½ tablespoon freshly ground black pepper

Mojo

  • ½ small white onion
  • ½ red bell pepper, seeded
  • ½ green bell pepper, seeded
  • 1 teaspoon garlic paste
  • 4 sprigs fresh cilantro, torn
  • 1 cup olive oil (240 mL)
  • kosher salt, to taste
  • black pepper, to taste

Mofongo

  • 4 cups neutral oil (960 mL), such as canola for frying
  • 4 green plantains, cut into 1 (2.54 cm)
  • vegan butter, to taste
  • garlic paste, to taste
  • adobo seasoning, to taste

Special Equipment

  • mortar and pestle

Preparation

  1. Make the caldo de “pollo”: In a large pot, melt the vegan butter over medium-high heat. Add the onion and garlic paste and sauté until fragrant, 2–3 minutes. Add the vegetable stock and bouillon cube and bring to a boil. Once the bouillon cube has dissolved, reduce the heat to low, add the bay leaves, and season with salt and the pepper. Simmer for 15–20 minutes, until the flavors marry.
  2. Meanwhile, make the mojo: Dice the onion and red and green bell pepper. Transfer to a medium container with a lid and add the garlic paste, cilantro, and olive oil and season with salt and pepper. Stir to combine. Cover and refrigerate until ready to serve.
  3. Make the mofongo: In a large, high-walled pan, heat the oil over medium-high heat until shimmering. Working in batches, add the plantain pieces to the hot oil and fry for 3–4 minutes, until golden brown on all sides. Transfer to a paper towel-lined plate to drain.
  4. Add a few pieces of fried plantain, some vegan butter, and garlic paste, to a mortar. Mash with the pestle until smooth, adding 1 tablespoon at a time of the caldo until the desired consistency is reached. Season to taste with adobo seasoning. Repeat with the remaining plantains.
  5. Use your hands or rubber spatula to shape the mofongo into roughly 1-cup mounds.
  6. Top the mofongo with the mojo and serve immediately with the hot caldo alongside.
  7. Enjoy!

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