Vegan Brazilian Hearts of Palm Seafood Stew (Moqueca)

Rachel Ama

Vegan Brazilian Hearts of Palm Seafood Stew (Moqueca)

This light and citrusy stew is known for its creamy coconut-tomato base, pops of brightness from fresh herbs and lime, and fishy proteins, which get a plant-based swap in this recipe. 

Share this
Serves: 4
Print

This Bahia-style moqueca from the One Pot: Three Ways cookbook by popular London-based blogger and recipe developer Rachel Ama swaps seafood for tender hearts of palm. But jackfruit, vegan chicken, or even white beans can be used as well.

What you need:

1 tablespoon coconut oil
1 red onion, finely diced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 teaspoons sweet smoked paprika
1 tablespoon chilli flakes
1 tablespoon tomato purée
4 garlic cloves, minced
1 (14-ounce) can coconut milk
1 cup vegetable stock
1 (14-ounce) can hearts of palm, sliced lengthways and chopped into 1-inch diagonal chunks
1¼ cup cherry tomatoes, halved
1 tablespoon capers
½ teaspoon salt
¼ teaspoon black pepper
Juice of 2 limes, divided
¾ cup parsley
¾ cup cilantro

What you do:

  1. In a large saucepan over medium heat, warm oil. Add onion and peppers and cook 5 minutes. Add paprika, chili flakes, tomato purée, and garlic and cook for another 2 minutes. Stir in coconut milk, vegetable stock, hearts of palm, tomatoes, and capers. Add salt and pepper, bring to a simmer, then reduce heat to low and cook 30 minutes. 
  2. To pan, add half of lime juice and cook another 5 minutes. Turn off heat and stir in parsley and cilantro. Serve warm.
For more recipes like this, check out:

Here at VegNews, we live and breathe the plant-based lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission, but in no way does this effect the editorial integrity of VegNews.

Share this

Become a VegNews VIP for product deals, freebies, and perks galore!

JOIN NOW