Field Roast
  • Our Products
  • About Us
  • Our Recipes
  • Where To Buy
  • FAQ
  • Cookbook
  • Press Room
  • Careers
  • Carbon Neutral
  • Location & Language

    • English
      • Canadian English
      • Canadian French

Umami Mofongo With Sazón, Lime And Cilantro

Serves 4 to 6 | Crafted with Celebration Roast Plant-Based Roast

Give us your rating
Click to rate this post!
[Total: 3 Average: 3.7]

ABOUT THE FLAVOR ORIGIN

Mofongo is a traditional Puerto Rican dish made with fried plantains and chicharrons or pork. Here, this tasty plant-based version is crafted with crisped Celebration Roast Plant-Based Roast seasoned with lots of garlic, sautéed vegetables and a homemade Sazón, with flavors of cumin, coriander and annatto. The mofongo is finished with fresh cilantro and lime, its bold taste rich in umami flavor.

Ingredients

For the Sazón
1 tsp. cumin seeds
½ tsp. coriander seeds
2 tsp. dried oregano
1 tsp. fine sea salt
1 tsp. Spanish paprika
1 tsp. ground turmeric

½ tsp. freshly ground black pepper
½ tsp. annatto seeds

7 oz. Celebration Roast Plant-Based Roast, diced ¼” (about 1½ cups)

3 tbsp. olive oil
2 tbsp. garlic, minced (about 3 large)
1 cup sweet onion, ¼” diced
¾ cup yellow pepper, ¼” diced
¾ cup red pepper, ¼” diced

4 greenish-yellow plantain
1 cup vegetable oil for frying

2 tsp. Sazón (homemade or store bought)
1½ tbsp. fresh squeezed lime juice
½ cup fresh cilantro, chopped

Preparations

For the Sazón: In a small dry skillet over medium heat, lightly toast the cumin and coriander seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle along with the oregano, salt, paprika, turmeric, pepper and annatto and grind until powdery. The Sazón will last for 3 months in an airtight container. This recipe only uses 2 tsp. so feel free to replace with a prepared packet of Sazón.

Chop the Celebration Roast Plant-Based Roast into ¼ “cubes. Heat 1 tbsp. of the olive oil in a non-stick pan over medium heat. Cook the cubes for 4 to 5 minutes until evenly browned and a little bit crispy. Transfer to a small bowl.

In the same skillet, add the remaining 2 tbsp. olive oil and sauté the garlic, onion, and peppers, stirring occasionally, for 8 to 10 minutes until softened. Transfer to a small bowl.

Cut both ends off the plantains, and using a sharp knife, make a shallow slit along one of the ridges of the plantain to peel away the outer skin. Cut the plantain into 1½” slices.

Heat the vegetable oil to 340°F in a deep heavy bottomed pan.

Fry the plantains in batches, turning once or twice, until golden and tender inside, about 6 to 8 minutes. Keep an eye on the temperature, adjusting as necessary, to maintain an even, ideal temperature for frying. Using a slotted spoon, scoop out the plantain and transfer to paper towels to drain.

In a large bowl (or wooden pilon), mash the warm fried plantains until softened like a firm mash. Add the sautéed vegetables, fried Celebration Roast Plant-Based Roast and 2 tsp. of Sazón. Mash together to combine well. Season with the lime juice and chopped cilantro. The mofongo should be moist and hold together well. If it seems a little dry, add 1 to 2 Tbsp. water.

Press the mofongo into a lightly oiled bowl and turn out onto a serving platter. Garnish with extra cilantro sprigs and a drizzle of olive oil if desired.

Enjoy
Celebration Roast

CRAFTED WITH

Celebration Roast

Plant-Based Roast

LEARN MORE

You might also like

Field Roast Shawarma with Garlic Aioli and Pickled Peppers
Field Roast Shawarma with Cashew Tzatziki
See more recipes
Field Roast
Follow Us
  • Our Products
  • About Us
  • Our Recipes
  • Where To Buy
  • FAQ
  • Cookbook
  • Press Room
  • Careers
  • Carbon Neutral
  • Contact Us
  • PHONE
  • 1-800-311-9497
  • Terms of Use Privacy Policy Employee Privacy Notice Copyright 2025 Field Roast

    This website uses cookies to ensure you get the best experience on our website. By continuing to use our website, you agree to our use of cookies in accordance with our Privacy Policy.

    I AGREE