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vegan moqueca

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vegan moqueca

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Tempo de preparo

1 hour(s)


6 servings

Márcia Unfer

  • 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
  1. Slice the tomatoes, peppers and onion
  2. Heat a clay, iron, ceramic, soapstone or other thick-bottomed pot
  3. Add coconut oil and lower the heat.
  4. Place alternating layers of onion, tomato, zucchini, pumpkin, peppers and chestnuts, seasoning each one with salt, palm oil, pepper and crushed seaweed
  5. Finish with the peppers, bay leaf and chestnuts.
  6. Pour the lemon juice
  7. Let it boil for 10 minutes and turn it off. Cover, cooking will continue.
  8. Try the texture of the vegetables and you're done!

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