Vegan Mofongo Fried Mashed Plantains Recipe

Green plantains: These are the star of the dish, providing a starchy base that becomes wonderfully crispy when fried.

Garlic: Adds a robust, aromatic flavor that complements the plantains perfectly.

Vegetable broth: Used to moisten the mashed plantains and add depth of flavor.

Olive oil: Used for frying the plantains and sautéing the garlic, adding a rich, smooth taste.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity to the flavor profile.

When frying the plantain slices, ensure they are evenly spaced in the pan to achieve a uniform golden brown color. Overcrowding the pan can lead to uneven cooking and soggy plantains.

• green plantains - Substitute with ripe plantains: Ripe plantains will give a sweeter flavor and a softer texture, which can add a different dimension to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it will have a slightly different flavor profile.

• vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich umami flavor that can enhance the overall taste of the dish.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and a unique flavor that pairs well with plantains.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth and additional umami to the dish, though it will also add a bit of liquid.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• Allow the mofongo to cool to room temperature before storing or freezing.
• For short-term storage, transfer the mofongo to an airtight container. Refrigerate for up to 3-4 days.
• To freeze, place the mofongo in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to reheat, thaw the mofongo in the refrigerator overnight if frozen.
• Reheat in a microwave-safe dish, covering with a damp paper towel to retain moisture. Heat on medium power in 1-minute intervals, stirring occasionally, until heated through.
• Alternatively, reheat on the stovetop. Place the mofongo in a non-stick pan over medium heat. Add a splash of vegetable broth or olive oil to prevent sticking, and stir frequently until warmed.
• For best texture, avoid reheating multiple times. Reheat only the portion you plan to consume.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable broth to the pan to prevent sticking.
  3. Place the leftover mofongo in the skillet.
  4. Stir occasionally, breaking up any large chunks, until heated through, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the mofongo evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, or until heated through.

• Microwave Method:

  1. Place the mofongo in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. Continue microwaving in 1-minute increments until heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the mofongo in the steamer basket.
  3. Cover and steam for about 5-10 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly grease the air fryer basket with olive oil.
  3. Place the mofongo in the basket in a single layer.
  4. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Frying pan: Used to heat the olive oil and fry the plantain slices until golden brown.

• Mixing bowl: Used to place the fried plantains after removing them from the pan.

• Mortar and pestle: Used to mash the plantain mixture until well combined and smooth.

• Knife: Used to peel and slice the green plantains.

• Cutting board: Provides a surface to safely peel and slice the plantains.

• Spatula: Used to flip the plantain slices in the frying pan to ensure even cooking.

• Garlic press: Used to mince the garlic cloves efficiently.

• Measuring cup: Used to measure the vegetable broth accurately.

• Measuring spoons: Used to measure the olive oil, salt, and pepper to taste.

Pre-cut the plantains: Slice the green plantains in advance and store them in the fridge to save time during cooking.

Use a food processor: Instead of mashing by hand, use a food processor to quickly achieve a smooth consistency.

Pre-mince the garlic: Mince the garlic ahead of time and store it in an airtight container to speed up the cooking process.

Batch fry the plantains: Fry multiple plantain slices at once to reduce cooking time.

Prepare broth in advance: Have the vegetable broth ready to go before you start cooking.