| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 25g | 13g | 22g |
| sugars | fibre | protein | salt |
| 6g | 3g | 13g | 1.25g |
Why I Love Brazilian Vegan Moqueca
I’ve always felt a particular joy when discovering a new recipe that authentically captures the essence of its origin, yet can be adapted to my flavor-rich, West-Coast-meets-comfort-food style. One such recipe is the vibrant and nourishing Brazilian dish, Vegan Moqueca. This tropical stew, bright with colors and bursting with unique flavors, reminds me of the rolling vineyards and sun-drenched beaches of my California home, while also transporting me to the lively streets of Brazil.
A Delectable Blend of Flavors
For a food lover like me, the Vegan Moqueca offers a perfect canvas to create a harmony of flavors. In this delectable concoction, the naturally creamy coconut milk and the robustness of vegetable broth come together to create a rich base for the soft, protein-packed tofu. The minced garlic and finely chopped onion lend a traditional aromatic touch, while the carefully selected bell peppers add the perfect balance of crunch and sweetness. The final sprinkle of fresh parsley and coriander, along with the hint of lime juice, lends a refreshing zing that rounds off the dish on a light, citrusy note.
Inspiration from Master Chefs
No food journey is complete without a nod to the culinary masters who inspire us. This recipe adaptation of mine draws a great deal of inspiration from the incredible Brazilian chef, Alex Atala. Alex’s use of local, sustainable produce paired with his dedication to creating dishes that truly celebrate the heart of Brazilian cuisine, resonate with me. The way he transforms simple ingredients into something extraordinary reflects in my rendition of the Vegan Moqueca. While he may not be vegan, his approach to food has been a significant influence on this recipe.
The Joy in Sharing
With my family being the center of my universe, dishes that are both delectable and health-conscious are always a win. This Vegan Moqueca, served over warm rice with a side of zesty lime wedges, is a hit within our home. The joy of seeing my three adopted children’s faces light up as they dig into this Brazilian delight, reaffirms my love not just for this recipe, but for the entire journey of exploring, creating, and sharing food.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cups vegetable broth
- 2 cans (14 oz each) diced tomatoes
- 1.5 pounds firm tofu, cubed
- 2 cups coconut milk
- 2 tablespoons palm oil (optional)
- 1 bunch of fresh coriander, chopped
- 1 bunch of fresh parsley, chopped
- Salt and pepper to taste
- 3 tablespoons fresh lime juice
- 3 cups cooked rice, for serving
- 2 limes, cut into wedges, for serving
Method
Step One
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5-7 minutes until it becomes translucent. Add the garlic and continue cooking for another 1-2 minutes.
Step Two
Add the red and yellow bell peppers to the skillet and cook for another 5 minutes until they begin to soften.
Step Three
Add the vegetable broth and diced tomatoes to the skillet and bring to a simmer.
Step Four
Add the cubed tofu to the skillet. Cover the skillet and let it simmer for 20 minutes, stirring occasionally.
Step Five
Stir in the coconut milk and palm oil (if using) to the skillet. Continue to simmer for another 10 minutes.
Step Six
Add the chopped coriander and parsley, salt, pepper, and lime juice to the skillet, stirring well to combine. Allow the mixture to cook for another 5 minutes.
Step Seven
Remove the skillet from the heat. Serve the Vegan Moqueca over cooked rice with lime wedges on the side. Enjoy!
