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vegan moqueca
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Márcia Unfer
@marciaunfer- Ingredients
- Recipe
- Ripe tomato6 unit(s)
- Red Bell Pepper1 unit(s)
- Medium onion4 unit(s)
- Chopped Garlic4 unit(s)
- Zucchini1 unit(s)
- Thinly sliced pumpkin2 cup
- Crushed nori seaweed in a blender2 unit(s)
- Raw cashew nuts soaked in water for 6 hours2 cup
- Blonde2 unit(s)
- Palm oil to taste
- Sea Salt to taste
- Chili Pepper to taste
- Turmeric Powder2 tablespoon
- Chopped fresh coriander1 cup
- Lemon Juice2 unit(s)
- Coconut oil4 tablespoon
- Slice the tomatoes, peppers and onion
- Heat a clay, iron, ceramic, soapstone or other thick-bottomed pot
- Add coconut oil and lower the heat.
- Place alternating layers of onion, tomato, zucchini, pumpkin, peppers and chestnuts, seasoning each one with salt, palm oil, pepper and crushed seaweed
- Finish with the peppers, bay leaf and chestnuts.
- Pour the lemon juice
- Let it boil for 10 minutes and turn it off. Cover, cooking will continue.
- Try the texture of the vegetables and you're done!
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