VEGAN PASTELON (PUERTO RICAN PLANTAIN LASAGNA) IS SO MUCH YUM!

What is the classic Puerto Rican dish called Pastelon? Let’s learn how to make this savory classic Puerto Rican Plantain “Lasagna”, made with ripe plantains and picadillo, with our featured chef Mariela.  This is a fun recipe to make with so much flavor and flair, you don’t want to miss it…it is vegan Pastelon time…

 

 

A MOTHER, CHEF, PHOTOGRAPHER, AND MOM TO MANY RESCUED ANIMALS

Mariela is from Puerto Rico but is currently living in Washington state. She’s a mother of two young adults and a veteran’s wife. She’s the chef and author behind The Hungry Dragonfly. Mariela is also an elementary school teacher, professional baker, animal advocate and rescuer, recipe developer, and food photographer. She’s a mom of eleven rescued pets, including 4 dogs, 3 cats, 1 snake, 2 sugar gliders, and a bearded dragon. She shares her culture creating Puerto Rican and Latin-inspired plant-based recipes and tutorials.

 

Mariela

Mariela showing us her recipe.

 

LET’S MAKE VEGAN PASTELON

Pastelon is a classic Puerto Rican dish made with ripe plantains and picadillo, and usually beef. This is a vegan version which is far tastier and healthier!  You can veganize pretty much anything, and this recipe helps prove that!  Mariela re-created this classic dish, making it 100% plant-based without any lack of flavor.  She replaces the animal beef with Beyond Meat vegan crumble and she uses Violife vegan cheese. It is pretty simple to throw together so go ahead and give it a try!

 

vegan pastelon ingredients

The ingredients for this vegan Pastelon recipe.

 

vegan pastelon

The plated vegan Pastelon. Looks so yummy!

 

vegan pastelon

Vegan Pastelon (Puerto Rican Plantain Lasagna) 

Pastelon is a classic Puerto Rican dish made with ripe plantains and picadillo, and usually beef. This is a vegan version that is simple to make and full of flavor and flair!
Course Dinner, Lunch, Main Course
Cuisine Puerto Rican

Ingredients
  

  • 4-6 yellow plantains yellow and very ripe
  • 1 cup sunflower oil plus 3 tablespoons for the picadillo *see notes for oil free
  • ½ cup sofrito *see notes
  • 1 small white onion diced
  • ½ green bell pepper diced
  • 2 sweet red peppers diced
  • 1 handful cilantro chopped
  • 16 oz baby bella mushrooms diced
  • 1 pack Beyond Meat crumbles
  • 16 oz baby bella mushrooms diced
  • 1 pack Beyond Meat crumbles
  • 1 teaspoon adobo seasoning
  • 1 - ½ teaspoon sazon seasoning
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 2 cup tomato sauce
  • 16 oz Violife cheddar shreds

Instructions
 

  • For the Plantains:
  • Preheat the oven to 350 degrees. Prepare a 9x13 oven proof baking dish to assemble pastelon later.
  • Using a knife carefully cut off both ends of each plantain. Using the tip of the knife, slit down the back of the plantain to peel it.
  • Placing your hands flat over the peeled plantains, slice the plantain into ⅛ to ¼ inch thick slabs by running the knife down the length of the plantain. Repeat the process for each plantain.
  • Heat the oil in a large skillet over medium-high heat.
  • Fry plantains on one side for about 2 minutes on each side, until golden brown. Carefully flip plantains using tongs.
  • Set aside fried plantains while you make the picadillo.
  • Cook the Vegan Picadillo:
  • In a large skillet, heat oil or aquafaba over medium heat/
  • Add sofrito, onions, peppers and cilantro. Saute until fragrant.
  • Add Beyond Meat and mushroom crumbles.
  • Stir to combine all the ingredients.
  • Add sason, adobo, oregano and 1 cup of tomato sauce.
  • Cook for about 8-10 minutes allowing picadillo to come to a simmer.
  • Assemble the Pastelon:
  • Create a base-layer of plantain slices in the bottom of your baking dish. Sprinkle some cheddar shreds to the layer.
  • Top vegan cheese with a layer of picadillo mixture. Next add some tomato sauce (like when you are making lasagna) top with more cheese.
  • Repeat the steps to add another layer.
  • Finally, top the dish with a layer of plantain slices. Add tomato sauce and veha cheese. Sprinkle some cilantro.
  • Bake your pastelon for about 35 minutes. Once the pastelon is done, sprinkle more vegan cheese on top and return to the oven for 5 minutes.
  • Remove pastelon from the oven and allow to cool for 15 minutes before serving.
  • Serve pastelon with more veggies or white steamed rice.
Keyword vegan
Tried this recipe?Let us know how it was!

 

A PUERTO RICAN DISH TO FEAST ON

This is a great dish to serve at a dinner party or family gathering.  It is super tasty and sure to be a big hit, so give it a go and let us know how you liked it.  Take a photo of your finished meal and tag @Unchained_TV on Instagram.  Interested in other easy vegan recipes to cook up?  Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!