Vegan "Mofongo" Mashed Green Plantains w/ deep Fried Tempeh

"Mofongo" is a traditional puerto rican dish made with mashed green plantains and pork. We modified it and prepared the recipe with delicious Tempeh (fermented soybeans) and a flavorful "Criolla" sauce.





Mashed Green Plantains (2 servings)
2 green plantains
1 cube of veggie stock
Add salt and ground pepper to taste
Smart Balance Omega oil (for deep frying)

Peel the plantains, cut them into 1 inch chunks, fry them in hot oil until golden, drain and dry the pieces on paper towels, crush the chunks with a flat bottomed bottle and add the veggie stock to taste, place the pieces in a ramekin or a small soup cup so you can shape them, fry the plantains balls to make them crispy outside and soft inside, do not overcooked them and you'll have a wonderful Caribbean dish...




Criolla Sauce:
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
1/4 purple onion
1/4 white onion
2 tablespoon chopped fresh cilantro leaves
1 tablespoon of chopped garlic
1/4 green onions
1/4 veggie buillon (w/sea salt and herbs)
1 cup organic plum tomato sauce
1/4 fresno chili pepper
salt and ground pepper to taste


Place all the ingredients in a saucepan and stir them until the bottom gets brown not burned
then reduce the sauce until a good consistency not too runny not too thick....
serve with your "mofongo"

Deep-Fried Tempeh:
1/2 pack of tempeh (soy cake)
cut them into 1 inch-strips, season with sea salt and pepper
fry them in hot oil (Smart balance omega oil)
drain and dry them on towels
voila' ready to serve!!!