Vegan Brazilian Hearts of Palm Seafood Stew

Name: Vegan Brazilian Hearts of Palm Seafood Stew
Ingredients: 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

vegnews.com

This light and citrusy stew known as “moqueca” has a creamy coconut-tomato base, pops of brightness from fresh herbs and lime, and fishy proteins—which get a plant-based swap in this recipe.

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Ingredients

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