Vegetarian Garlic Mofongo
A comforting Puerto Rican staple of mashed green plantains infused with garlic and olive oil, served with a side of fresh vegetables for a satisfying meal. This Puerto Rican-inspired vegetarian recipe, ready in about 35 minutes, pairs green plantains, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, peeled and sliced 1 inch thick green plantains
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 tsp salt
- 1/4 cup vegetable broth
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place plantain slices in a large pot, cover with cold water, and bring to a boil over medium-high heat. Simmer for 15-20 minutes until tender when pierced with a fork, then drain thoroughly and return to the pot.
- Step 2: Add 3 tbsp olive oil and minced garlic to the pot with the drained plantains. Mash vigorously with a potato masher until smooth, adding vegetable broth 1 tablespoon at a time until creamy (about 1/4 cup total). Season with salt and continue mashing until fully incorporated.
- Step 3: Shape the mofongo into 4 round patties on a plate and let rest for 5 minutes to set before serving.
