Vegan Moqueca

Experience the vibrant flavors of Brazil with this hearty and delicious Vegan Moqueca, a plant-based twist on the classic seafood stew. This comforting dish features a medley of colorful vegetables, including sweet potato, bell peppers, and carrots, simmered in a luxurious coconut milk and vegetable broth base, perfectly spiced with paprika and a hint of cayenne. Cubed extra firm tofu adds a protein-packed, satisfying texture, while fresh cilantro and a splash of lime juice elevate the dish with bright, zesty notes. Ready in just an hour, this naturally gluten-free recipe makes a wholesome and flavorful one-pot meal, ideal for weeknight dinners or impressing guests with an exotic, vegan-friendly entrée. Serve it over steamed rice or crusty bread to soak up every drop of this creamy, aromatic stew!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large, chopped onion
• 1 large, sliced red bell pepper
• 1 large, sliced yellow bell pepper
• 3 minced garlic cloves
• 2 medium, chopped tomato
• 1 large, sliced carrot
• 1 medium, cubed sweet potato
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 1 teaspoon paprika
• 0.5 cup, chopped cilantro
• 2 sliced green onions
• 14 oz, cubed extra firm tofu

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the onions and cook until translucent, about 5 minutes.

Step 3

Stir in the red and yellow bell peppers and cook for another 5 minutes until soft.

Step 4

Add the minced garlic and stir for about 1 minute until fragrant.

Step 5

Mix in the chopped tomatoes, carrot, and sweet potato and cook for another 5 minutes.

Step 6

Pour the vegetable broth into the pot and bring to a simmer.

Step 7

Reduce the heat to low, cover the pot, and let simmer for 15 minutes until the sweet potatoes and carrots are tender.

Step 8

Add the coconut milk, lime juice, salt, black pepper, cayenne pepper, and paprika.

Step 9

Stir well to combine and allow the stew to simmer for another 10 minutes.

Step 10

Gently fold in the cubed tofu, being careful not to break the pieces.

Step 11

Let the stew cook for another 5 minutes to heat the tofu through.

Step 12

Remove the pot from heat and stir in the chopped cilantro.

Step 13

Garnish with sliced green onions and additional cilantro before serving.

Nutrition Facts

Serving size	(2440.6g)

Amount per serving	% Daily Value*
Calories	1657.2

Total Fat 75.3g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 3.8g
Cholesterol 3.9mg	0%
Sodium 6263.4mg	0%
Total Carbohydrate 179.9g	0%
Dietary Fiber 33.2g	0%
Total Sugars 82.8g
Protein 84.2g	0%

Vitamin D 0IU	0%
Calcium 3013.7mg	0%
Iron 18.6mg	0%
Potassium 4481.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 19.4%

Carbs: 41.5%