Moqueca, a classic of Brazilian cuisine, is a dish loved by many due to its unique combination of flavors and aromas. Traditionally prepared with typical fish and spices, it delights palates with its rich broth and comforting consistency. However, for those who follow a vegan diet or want to explore more sustainable options, it is possible to create equally delicious versions without the need for ingredients of animal origin.

So, then check out 5 vegan moqueca recipes!

Banana-of-Terra Moqueca

Ingredients

• 3 bananas-Da-terra cut into slices
• 2 chopped tomatoes
• 1 chopped onion
• 2 crumpled garlic cloves
• 100 ml of tomato sauce
• 1 chopped green pepper
• 200 ml of coconut milk
• 1 tablespoon of fresh grated ginger
• Green smell, palm oil, olive oil, salt and ground black pepper to taste

Preparation mode

In a pan, heat the palm oil over medium heat and brown the garlic, onion, peppers and ginger. Then add the tomatoes, tomato sauce and coconut milk. Low the heat a little and cook for about 5 minutes. Reserve. In a skillet, over medium heat, fry the bananas in olive oil and sprinkle salt and black pepper. Then add the bananas to the pan with the sauce and cook for 5 minutes over medium heat. Sprinkle with the green smell and serve then.

Chickpea

Ingredients

• 2 cups of tea chickpea baked
• 1 sliced ​​onion
• 1 cubed tomatoes
• 1 yellow pepper cut into strips
• 1 green pepper cut into strips
• 2 chopped garlic cloves
• 1 teaspoon of smoked paprika
• 200 ml of coconut milk
• 2 tablespoons of palm oil
• 1/2 lemon juice
• Salt and ground black pepper to taste
• Chopped fresh coriander to finish

Preparation mode

In a large pan, heat the palm oil over medium heat. Saute the garlic and onion until they begin to brown. Add the peppers and tomatoes. Saute for another 3-4 minutes until they start softening. Add the boiled chickpeas and mix well. Put the smoked paprika, salt and black pepper. Drizzle with coconut milk and lemon juice. Mix everything delicately. Cover the pan and cook for about 10 to 15 minutes over low heat, until the flavors integrate and the broth thickens a little. Finish with coriander and serve then.

Pumpkin and potato moqueca

Ingredients

• 2 cups of tea pumpkin Japanese cubed
• 2 Potatoes cut into thin slices
• 1 sliced ​​onion
• 1 cubed tomatoes
• 1 red pepper cut into strips
• 2 chopped garlic cloves
• 200 ml of coconut milk
• Palm oil, salt and ground black pepper to taste
• Chopped fresh coriander to finish

Preparation mode

In a pan, heat the palm oil over medium heat. Saute the garlic and half of the onion until they begin to brown. Mount layers with vegetables: pumpkin, potatoes, peppers, tomatoes and the rest of the onion. No need to move much, leave the layers in the traditional moqueca style. Season with salt and black pepper. Drizzle everything with coconut milk. Cover the pan and cook over low heat for about 20 minutes until the vegetables are soft and the creamy sauce. Finish with coriander and an extra wire of palm oil. Serve next.

Palmito Moqueca

Ingredients

• 2 tablespoons of palm oil
• 1 sliced ​​onion
• 2 chopped garlic cloves
• 1 pepper red -cut red
• 1 yellow pepper cut into strips
• 2 ripe tomatoes cut into slices
• 300 g of sliced ​​palm heart
• 200 ml of coconut milk
• 1 lemon juice
• Chopped coriander, chopped finger pepper, salt and ground black pepper to taste

Preparation mode

In a large pan, heat the palm oil over medium heat. Add the onion and the garlic cloves and sauté until golden brown. Add the peppers and sauté for a few minutes until they start softening. Add the tomatoes and cook until liquid. Put the palm in the pan and mix well. Add coconut milk and mix gently. Season with lemon juice, salt, black pepper, coriander and finger pepper. Cook for a few more minutes to mix the flavors. Serve next.

Mushroom moqueca

Ingredients

• 2 sliced ​​tomatoes
• 1 sliced ​​onion
• 1 sliced ​​red pepper
• 2 chopped garlic cloves
• 200 g de mushrooms shitake e shimeji
• 200 ml of coconut milk
• 2 tablespoons of palm oil
• 1 lemon juice
• Chopped green smell, salt, olive oil and ground black pepper to taste

Preparation mode

In a large pan, heat the palm oil over medium heat. Add the onion and the garlic cloves and sauté until golden brown. Add the pepper and sauté for a few minutes until you start softening. Add the tomatoes and cook until liquid. Put the mushrooms in the pan and mix well. Add coconut milk and mix gently. Season with lemon juice, salt, black pepper and green smell. Cook for a few more minutes to mix the flavors. Serve next.