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.