Preparation

In a blender, beat the cooked cassava and vegetable broth. Reserve this cream.
In a large saucepan over medium heat with olive oil, sauté the chopped onion, minced garlic, and peppers for 5 minutes.
Add the cooked and shredded jack meat to the stew and other ingredients in this order (stirring slightly after each ingredient added): chestnuts, carrots, red and yellow peppers, chopped tomatoes, pasta pods, mini corn, palm hearts, green olives, and the pea. Let it cook for another 5 minutes.
Add the cassava cream, coconut milk, palm oil, soy sauce, and green smells to taste. Adjust the salt if necessary and cook for another 5 minutes.
Place on a platter and place the tofutiry on top. (vegan catupiry).
Serve immediately.

Ingredients

  • 1 kg of cassava cooked until very soft
  • 1 liter of vegan vegetable stock
  • ¼ cup of olive oil
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 2 chopped sweet peppers (optional)
  • 1 pepper, chopped (optional)
  • 2 carrots, diced and pre-cooked (boil for 3 minutes)
  • 1 small red pepper cut into cubes
  • 3 diced seedless tomatoes
  • 100 g of pre-cooked pasta pods (boil for 3 minutes)
  • 200 g of pickled mini corn cut into 2 parts
  • 300 grams of shredded jackfruit meat
  • 100 g pitted green olives
  • 100 g of peas (fresh or frozen)
  • 200 g of cashew nuts (whole - do not chop)
  • 1 bottle of coconut milk
  • 3 tablespoons of palm oil
  • 4 tablespoons soy sauce
  • chopped green smell to taste
  • 200g of vegan tofupiry (optional) (recipe on our website)