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As you guys may know, I was vegetarian for 9 years, and Bobó was always one of my favorite dishes for life. So I had to find a recipe that would replace the flavors of this amazing and special dish that my mom used to make every weekend back in Brazil. When I developed this recipe, I was still vegetarian, and I wanted to capture the rich, creamy consistency and delicious taste of the traditional Bobó de Camarão, but in a plant-based version. Originally known as Bobó de Camarão, this dish hails from the state of Bahia in Brazil. It's a traditional Afro-Brazilian dish with a creamy consistency, typically made with shrimp sautéed in seasonings and coconut milk. This Vegan Bobó captures the essence of the original, using shiitake mushrooms instead of shrimp, and it's sure to become a favorite in your home too.
Mushrooms (shiitake), Coconut
Gluten, Dairy, Eggs, Soy, Nuts, Seafood, Shellfish
1 hour
20 minutes
40 minutes
4 cloves garlic, minced
3 onions, chopped
3 bell peppers, chopped
4 tomatoes, chopped
200g yellow cassava (batata baroa), peeled and chopped
200g orange sweet potato, peeled and chopped
2 tablespoons olive oil
1 tablespoon red palm oil (azeite de dendê)
1 chili pepper, chopped (optional)
300g shiitake mushrooms, sliced
300ml homemade coconut milk
Salt and pepper to taste
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are translucent and fragrant.
Add the Vegetables: Add the chopped red, yellow, and green bell peppers, tomatoes, yellow cassava, and orange sweet potato to the pot. Stir well to combine.
Simmer: Pour enough water into the pot to cover the vegetables. Bring to a boil, then reduce the heat and let it simmer until the vegetables are soft, about 20 minutes.
Blend the Vegetables: Once the vegetables are soft, transfer them to a blender in batches. Add the homemade coconut milk to the blender and blend until smooth and creamy. Return the blended mixture to the pot.
Add the Mushrooms: In a separate pan, heat the red palm oil (azeite de dendê) over medium heat. Add the sliced shiitake mushrooms and chopped chili pepper (if using), and sauté until the mushrooms are tender and slightly browned.
Combine and Cook: Add the sautéed mushrooms to the pot with the blended vegetable mixture. Stir well to combine. Season with salt and pepper to taste. Let the mixture simmer for another 10 minutes to allow the flavors to meld together.
Serve: Serve the vegan bobó hot, garnished with fresh coriander. It pairs well with dendê farofa and white rice.
Tip: For a thicker consistency, use less water when simmering the vegetables.
Variation: You can substitute shiitake mushrooms with other types of mushrooms or even use tofu for a different texture.
Calories: 250, Protein: 5g, Carbohydrates: 35g, Fat: 10g
Enjoy your Vegan Bobó with a side of white rice and dendê farofa. This dish is perfect for a cozy dinner and is sure to impress your friends and family with its rich and creamy flavors.
