If you’ve ever tried the classic Puerto Rican dish Mofongo, you likely know that it’s pure comfort food bliss. A mound of mashed plantain cooked in olive oil and seasonings, slathered with a flavorful sauce is just so good! In this traditional, hearty dish, I created a Caribbean style stew, packed with sofrito, vegetables, and red beans. It’s colorful and downright delicious served over the plantains. My recipe for Mofongo with Caribbean Vegetable Stew is completely plant-based (vegan) and gluten-free too.
I have had the good fortune to study about Puerto Rican cuisine on my trips there, and I have fallen in love with this regional food, which features a stunning variety of diverse plant foods. However, I am clearly not an expert on the topic of Puerto Rican culinary traditions—I encourage you to check out the work of my colleague Dr. Sylvia Melendez Klinger, who was born there, to learn more about this vibrant food culture.
During my trips to Puerto Rico, mofongo was always something I could reliably enjoy while eating a plant-based diet, no matter where I was, accompanied with a lovely sautéed vegetable sauce. In California, my whole family has developed a craving for mofongo and we enjoy making this recipe every few months. Every time I spy plantains at my supermarket, I set out to create this delicious dish at home. The art of culinary traditions in Puerto Rico, like sofrito, and Caribbean foods like plantains, yuca, and calabaza, holds a soft spot in my heart forever. I hope you enjoy this recipe just as much as our family does! Check out my step-by-step guide for making it below.
This dish may seem complicated, but it actually goes really quickly and the recipe really does make a meal in one. You can get the whole thing done in about 40 minutes. Try it on a weekend night, when you have a bit more time to spend on shopping and cooking. I healthified my recipe a bit, too—classic mofongo can be drenched in oil and salt, and include pork rinds, too. My 100% plant-based recipe is light on fat, and heavy on flavor. I share my easy, step-by-step directions in this recipe. Enjoy!