Pastelon
PASTELON
Vegan. This is our own spin on the traditional meat filled pastelon also known as a Caribbean lasagna.
Serve: 6
INGREDIENTS
- 1 cup of olive oil
- 1 yellow onion, finely chopped
- 1 tablespoon of chopped or minced garlic
- 1 1/2 cups of lentils
- 3 stalks of celery, chopped
- 1 cup of whole tomatoes
- 2 whole carrots, peeled chopped
- 7 ripe plantains, boiled and soften
- 2 cups of shredded vegan cheese of choice
- 4 cups of vegetable broth
- 1 teaspoon or more salt
- 1 teaspoon of ground pepper
- 1 tablespoon Pisqueya Smoky Hot
METHOD
1) Heat 1 tablespoon of oil in large skillet over medium-high heat. Add onions; cook until soft, about 5 minutes. Stir in garlic and celery; cook until garlic is fragrant, about 1 minute more. Rinse the lentils and add to the onion mixture; pour the vegetable broth into the pot with the lentils and onions. Add carrots and can of whole tomatoes. Add the salt and pepper. Simmer gently until lentils are soft, about 1 hour. Add Pisqueya Smoky Hot. Blend the lentils to create a puree and set aside to cool.
2) Heat oven to 350°F.
3) In bowl of food processor, puree ripe plantains (yellow) until smooth with 2-3 tablespoons of oil, about 1 minute; set aside. Grease 3-qt. casserole dish with remaining olive oil.
4) To assemble casserole, using spatula, evenly spread half pureed plantain mixture on bottom of prepared dish. Spread cooled lentil mixture evenly over plantain layer and sprinkle with cheese of choice. Top with remaining plantains, smoothing mixture evenly over lentils and again, sprinkling with cheese of choice. Bake until casserole is cooked through and cheese is melted and golden brown, about 30 minutes. Serve with salad and Pisqueya Smoky Hot.
¡Buen Provecho!
PASTELON
Vegan. This is our own spin on the traditional meat filled pastelon also known as a Caribbean lasagna.
Serve: 6
INGREDIENTS
- 1 cup of olive oil
- 1 yellow onion, finely chopped
- 1 tablespoon of chopped or minced garlic
- 1 1/2 cups of lentils
- 3 stalks of celery, chopped
- 1 cup of whole tomatoes
- 2 whole carrots, peeled chopped
- 7 ripe plantains, boiled and soften
- 2 cups of shredded vegan cheese of choice
- 4 cups of vegetable broth
- 1 teaspoon or more salt
- 1 teaspoon of ground pepper
- 1 tablespoon Pisqueya Smoky Hot
METHOD
1) Heat 1 tablespoon of oil in large skillet over medium-high heat. Add onions; cook until soft, about 5 minutes. Stir in garlic and celery; cook until garlic is fragrant, about 1 minute more. Rinse the lentils and add to the onion mixture; pour the vegetable broth into the pot with the lentils and onions. Add carrots and can of whole tomatoes. Add the salt and pepper. Simmer gently until lentils are soft, about 1 hour. Add Pisqueya Smoky Hot. Blend the lentils to create a puree and set aside to cool.
2) Heat oven to 350°F.
3) In bowl of food processor, puree ripe plantains (yellow) until smooth with 2-3 tablespoons of oil, about 1 minute; set aside. Grease 3-qt. casserole dish with remaining olive oil.
4) To assemble casserole, using spatula, evenly spread half pureed plantain mixture on bottom of prepared dish. Spread cooled lentil mixture evenly over plantain layer and sprinkle with cheese of choice. Top with remaining plantains, smoothing mixture evenly over lentils and again, sprinkling with cheese of choice. Bake until casserole is cooked through and cheese is melted and golden brown, about 30 minutes. Serve with salad and Pisqueya Smoky Hot.
¡Buen Provecho!