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Vegan Brazilian Moqueca

Brazilian Moqueca is traditionally a seafood stew according to the author. Here the seafood is replaced with #HeartsOfPalm. I'm not exactly sure what the authentic stew is supposed to taste like, but I don't get a super seafood vibe. All the same, it is quite tasty.

Another thing I like about this soup, while there are a ton of ingredients and it takes a long time, the steps are unbelievably simple, and most of the time is just simmer time. What's not to love there?

Vegan Brazilian Moqueca

Changes: I forgot the #tomatoes! So I replaced halved cherry tomatoes with canned diced tomatoes.

Source: Veg News | Serves: 4 | Time: 1 hr


1 tbsp coconut oil

1 red onion, finely diced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 tsp sweet smoked paprika

1 tsp chilli flakes

1 tbsp tomato purée

4 garlic cloves, minced

1 14-oz can coconut milk (I used light coconut milk)

1 cup vegetable broth (homemade to reduce sodium)

1 14-oz can hearts of palm, sliced lengthways and chopped into 1-inch diagonal chunks

1 can diced tomatoes, drained (no salt added to reduce sodium)

1 tbsp capers

½ tsp salt

¼ tsp black pepper

Juice of 1 lime

¾ cup parsley

¾ cup cilantro


In a large saucepan over medium heat, warm oil. Add onion and peppers and cook for 5 minutes.

Add paprika, chili flakes, tomato purée, and garlic and cook for another 2 minutes.

Stir in coconut milk, broth, hearts of palm, tomatoes, and capers. Add salt and pepper, bring to a simmer, then reduce heat to low and cook for 30 minutes.

Add lime juice and cook for another 5 minutes.

Turn off heat and stir in parsley and cilantro. Serve warm.

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