vegan plantain recipes

This vegan plantain lasagna, also known as Pastelón, is a Puerto Rican dish with bolognese sauce layered between sweet and tender banana slices! It&#039;s the perfect combination of sweet and savory flavors.

Vegan Plantain Lasagna (Pastelón)

red lentils (or green lentils)

water

tbsp oil

onion (diced)

garlic (minced)

7-8 mushrooms (diced)

green bell pepper (thinly diced)

walnuts (crushed)

oregano

tsp cumin

chili seasoning

tomatoes

tomato paste

apple cider vinegar

tsp salt

plantains

frying oil

almond milk

cornstarch

yeast

tbsp white miso

tsp white vinegar

onion powder

garlic powder

Cook the lentils. Rinse the lentils and place them in a saucepan. Add the water and bring to a boil. Once boiling, reduce the heat and let simmer for about 15 minutes or until lentils are tender. Drain excess water if needed. Set the cooked lentils aside while you sauté the aromatics.

Sauté the aromatics. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the diced onion and garlic and sauté for 3-5 minutes. Next, add the mushrooms and bell pepper, and cook for another 5-7 minutes or until the bell peppers are tender.

Add the remaining ingredients. Add the cooked red lentils, slightly crushed walnuts, oregano, cumin, chili powder, diced tomatoes with their juice, tomato paste, apple cider vinegar, and salt. Stir to combine everything.

Cook for a few minutes. Cook the filling for another 5-6 minutes over medium heat, stirring regularly. Taste and adjust seasonings if needed. Remove from heat and set aside while you prepare the bananas.

Filling

Peel and slice the plantains. To prepare the plantains, start by carefully peeling them. Then, using a sharp knife, slice them lengthwise into strips. You don’t want the slices to be too thin, or they will break during frying. Depending on the size of your bananas, you want to get 4-5 slices out of each plantain.

Fry until golden brown. The next step consists of frying the plantain slices until golden brown. Heat 2-3 tablespoons of oil in a non-stick skillet over medium heat. Once hot, carefully add the plantain slices and fry for 2-3 minutes on each side or until golden brown. Repeat until all the slices are fried. Note: do not cook the bananas too long, or they will soften and break.

Transfer to kitchen paper towels. Gently transfer the banana slices to a plate lined with kitchen paper towels to remove excess oil.

Plantains

Combine all of the ingredients. Add the almond milk, cornstarch, nutritional yeast, miso, vinegar, onion powder, and garlic to a saucepan. Whisk well until the cornstarch is dissolved.

Heat over medium heat. Heat the mixture over medium heat, whisking regularly until it thickens. Once the sauce has thickened, remove it from the heat and set it aside.

Cheese sauce

Preheat the oven to 350 °F (175°C).

Arrange the bananas. Arrange a layer of plantain slices in a rectangular 9×7-inch (23x18cm) baking dish.

Top with the bolognese. Top the bananas with half of the lentil bolognese.Repeat once. Top the bolognese with another layer of plantains and the remaining bolognese on top of the plantains.

Pour the cheese sauce. Pour the cheesy sauce on top of the lentil bolognese and spread it into an even layer.

Top with the remaining banana slices. Finally, top the cheese sauce with one last layer of plantains.

Bake. Bake the pastelón uncovered for 25-30 minutes in a 350°F (175°C) preheated oven or until the top is golden brown.

Leftovers will keep for up to 4 days in the refrigerator. To reheat, cover with aluminum foil and bake in a 350°F preheated oven for 10-15 minutes.

Assemble

Olá Thomas. Você arrasou na receita de Pastelón.  Aqui no Brasil, usamos para receitas salgadas, a BANANA DA TERRA.  Acho que é essa que vc utiliza. Temos uma receita regional (Bahia, Espirito Santo e Nordeste) com essa banana que se chama Moqueca de banana da terra. Pesquise!  https://panelinha.com.br/receita/moqueca-de-banana-da-terra.
Vou fazer esse pastelón com certeza!  Sucesso sempre!
Ana São Paulo-Brasil

It's a new taste for me. I'll try it. Thanhk you Thomas.

Amazingly delicious.
One of the most interesting and wacky recipes I've tried. 
Can't remember how many people this was supposed to feed, but my partner and I devoured it between the two of us!

So, I finally attempted this and it was a success  I didn't have mushroom at home so I used shredded carrots and kale and it was rich and filling. Next time I'll try it with mushroom. 

Thank you for the recipe Thomas :)

Top 1 vegan plantain recipes recipes from across the web

The most viewed vegan plantain recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Plantain Lasagna (Pastelón)

Top 1 vegan plantain recipes recipes from across the web

The most viewed vegan plantain recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Plantain Lasagna (Pastelón)

The most viewed vegan plantain recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine