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Brazilian Vegan Stew Recipe with Wakame

Brazilian Vegan Stew Recipe with Wakame

Brazilian Vegan Stew Recipe with Wakame

Course: Main


Prep time


Cooking time



This Vegan Stew Recipe with Wakame is inspired by a Brazilian seafood recipe. Thick & luscious, this recipe uses fried plantains, tofu & seaweed to create a uniquely flavourful and nourishing dish. Although the ingredient list may look lengthy and unusual, this silky, tangy stew comes together fairly easily, and the result is spectacular.
Photo & recipe inspiration by Compassionate Cuisine from One Green Planet


  • For the Stew:
  • 3 cups seaweed broth

  • 1/3 cup dried wakame or other sea vegetable

  • 5 tablespoons coconut oil

  • 1 large ripe plantain, peeled and sliced into ¼-inch slices

  • 3 tablespoons all-purpose flour (or cornstarch for gluten-free version)

  • 1/2 medium onion, finely chopped, about ½ cup

  • 1 red bell pepper, seeded and chopped into ¼-inch pieces, about 1 cup

  • 2 large garlic cloves, minced, about 2 teaspoons

  • 1 teaspoon ground paprika

  • 1/2 to 1 teaspoon Kelp Sea Salt

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon crushed red pepper flakes

  • 2 large tomatoes, seeded and chopped into ¼-inch pieces, about 2 cups

  • 1 cup thickly sliced bamboo shoots

  • 4 ounces firm tofu, cut into ½-inch cubes

  • 1 large potato, peeled, and cut into ½-inch cubes

  • 1 (14.5-ounce) can coconut milk

  • 2 tablespoons fresh lime juice

  • Chopped cilantro or parsley, for garnish

  • 4–6 cups cooked rice for serving, optional

  • Topping (Farofa)
  • 2 tablespoons coconut oil

  • 1 large garlic clove, minced, about 1 teaspoon

  • 1/2 cup manioc meal or breadcrumbs (regular or gluten-free)

  • 1/4 tsp Kelp salt


  • For the Stew:
  • In a bowl, re-hydrate the wakame in the broth for about 5 minutes, sea vegetables, add extra taste, texture, and nutrition.
  • Heat 2 tablespoons of coconut oil in a pan over medium-high heat. When the oil is hot, lay plantain slices in a single layer in the pan and cook for 2 to 3 minutes per side, until nicely browned. Plantains should be fork-tender when done. Transfer to a paper towel-lined plate to drain. Set aside the pan.
  • Heat the remaining 3 tablespoons of coconut oil in a large pot over medium heat. Add flour and cook for about 2 minutes, while stirring, until it darkens slightly. Add onions, peppers, garlic, paprika, salt, coriander, and crushed red pepper flakes. Cover and cook until onions and peppers have softened slightly, about 8 minutes. Add tomatoes, bamboo shoots tofu, potatoes, vegetable broth, and coconut milk. Simmer for 25 to 30 minutes, until all the vegetables have softened and potatoes can be pierced with a fork. Stir in lime juice and plantains.
  • For the garnish (Farofa)
  • Use the pan from the plantains. Heat oil over medium heat. Add garlic, manioc meal or breadcrumbs, and salt. Cook, while stirring, for about 5 minutes until light golden brown and fragrant. Be careful not to burn as it goes from golden to dark brown quickly. Empty into a small bowl and serve with the moqueca, as a garnish. Serve in bowls garnished with farofa and cilantro.


  • Read about Wakame’s amazing health benefits here.

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