Moqueca is one of my favorite brazilian recipes and so easy to veganize!
Some use plantains(I love it), others fresh palm hearts(that I can’t find in Luxembourg) and I choose cauliflower as my veggie. This time I changed my original recipe to add white beans and I am incredibly happy with the result!
Even healthier version, packed with plant protein and fibers but still as delicious as the original recipe!
WHAT YOU WILL NEED:
for 4 people
- 1 Whole Raw Cauliflower
- 1 red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 or 2 fresh red chilli or chili sauce, chopped
- 1 medium onions, chopped
- 2 garlic cloves, chopped
- 2 medium chopped tomatoes(or ½ can peeled tomatoes)
- 300g cooked white beans(can also works)
- 1 tablespoon olive oil
- 1 tablespoon orange palm oil(Option but it adds flavor)
- ½ can coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 handfull chopped parsley
- Handful chopped coriander
Serve with:
- White Jasmin Rice or Black Sticky Rice
- Lime Juice
HOW TO:
- Fry the onion and garlic in a drizzle of olive oil and a pinch of salt for about 5 minutes;
- Add the bell peppers and chilli and let it fry for 2-3 minutes;
- Add the tomatoes, cover the pan and let it simmer for about 20 minutes;
- Add the coconut milk, water, adjust salt and place the whole cauliflower in the pan to pre-cook for about 10 minutes;
- Take the whole cauliflower out of the pan, cut it in quarters and roast it for about 10 minutes at 180°C;
- Meanwhile add the white beans and palm oil to the moqueca sauce, adjust salt if needed and let it boil for about 3-5 minutes;
- Serve the cauli slices with the moqueca sauce lots of fresh chopped coriander and rice of preference.