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Vegan Moqueca

Recipe by Alfie Steiner on InstagramAdded 3 November 2026.

15 minutes to prep, 30 to cook. A vibrant vegan take on the classic Brazilian moqueca, this stew blends aromatic leeks, garlic, colorful bell peppers, and juicy tomatoes with creamy coconut milk and tofu. The result is a fragrant, hearty dish that captures the spirit of the original seafood version while staying entirely plant‑based.

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Method

  1. Heat oil in a pan and add the chopped leeks.

  2. Add the chopped garlic to the pan and sauté with the leeks.

  3. Add the chopped red and yellow bell peppers and continue sautéing.

  4. Add the cherry tomatoes to the pan.

  5. Pour the canned tomatoes into the pan with the sautéed vegetables.

  6. Add coconut milk (yellow liquid) to the simmering sauce.

  7. Shake the seasoning blend into the sauce and stir well.

  8. Stir the sauce frequently with a spatula.

  9. Slice the tofu into triangular wedges and add them to the simmering stew.

  10. Cover the pot with a lid and let the stew simmer until flavors meld.

Tips while you cook

Start with leeks
Heat oil and add the chopped leeks first before the other vegetables.
Stir frequently
Use a spatula to stir the sauce often while it simmers.
Cover to finish
After adding tofu, cover the pot and let the stew simmer until flavors meld.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Alfie Steiner’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Alfie Steiner and want this changed? Email [email protected].

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