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Vegan Brazilian Moqueca (Palm Seafood Stew with Hearts)

That Bahia style moqueca of the One pot: three options The cookbook by popular London blogger and recipe developer Rachel Ama swaps seafood for tender palm hearts. Jackfruit, vegan chicken or even white beans can also be used.

What you need:

1 tablespoon of coconut oil
1 red onion, finely diced
1 red pepper, sliced
1 green pepper, sliced
2 teaspoons of sweet smoked paprika
1 tablespoon of chilli flakes
1 tablespoon of tomato paste
4 cloves of garlic, chopped
1 (14-ounce) can of coconut milk
1 cup of vegetable broth
1 (14-ounce) can of palm hearts, sliced ​​lengthwise and cut into 1-inch diagonal pieces
1¼ cup cherry tomatoes, halved
1 tablespoon of capers
½ teaspoon of salt
¼ teaspoon black pepper
Juice of 2 limes, divided
¾ cup of parsley
¾ cup of coriander

What you are doing:

  1. In a large saucepan, warm oil over medium heat. Add the onion and paprika and cook for 5 minutes. Add paprika, chilli flakes, tomato puree and garlic and simmer for another 2 minutes. Stir in coconut milk, vegetable stock, palm hearts, tomatoes and capers. Add salt and pepper, bring to a simmer, then reduce the heat and cook for 30 minutes.
  2. Add half of the lime juice to fry and cook for another 5 minutes. Turn off the heat and stir in the parsley and coriander. Serve warm.

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