Vegan Pastelón
VEGAN PASTELON
This Vegan Pastelón is sweet, savory, and made with Pisqueya Adobo. This all-natural savory spice blend is all you need for this traditional Caribbean dish.
Make it for your next gathering. Your vegan friends will love it... and your non-vegan friends will never know is made without meat.
INGREDIENTS
- 6 large yellow plantains
- 1 lb. plant-based ground “beef”
- 1 small onion, chopped
- ½ cup bell pepper (any color), chopped
- 5 garlic cloves, shredded
- ¼ cup sofrito
- 1 tbsp Pisqueya Adobo, divided
- ½ cup tomato sauce
- 2 tbsp. tomato paste
- 1/3 cup manzanilla olives, pitted and sliced
- 1/3 cup roasted peppers, sliced
- 1 to 2 cups vegetable broth, or as needed
- Avocado oil, for cooking
- Salt and black pepper, to taste
- 1 cup Vegan cheese (I used vegan mozzarella and vegan cheddar)
METHOD
1) Cut the ends and peel the yellow plantains.
2) Boil the plantains in salted water for about 15 minutes or until fork tender.
3) Drain the water and mash the plantains with 1/2 tbsp of Adobo and vegetable broth until creamy and spreadable. Set aside.
4) Heat a large skillet with a drizzle of oil over medium heat.
5) Sauté the onion, bell pepper and garlic until onion looks translucent.
6) Add sofrito and continue sautéing for 2 minutes.
7) Add the plant-based ground “beef” to the veggie mixture, sprinkle 1/2 tbsp of Pisqueya Adobo and mix everything together.
8) Add the tomato sauce and paste to the mixture.
9) Add the olives and roasted pepper, mix well and cook covered for about 15 minutes.
10) Preheat oven to 375 ̊ F.
11) In a deep bottomed baking dish, assemble the pastelón by adding half of the mashed yellow plantain in the bottom. Spread the vegan filling, cover it with the remaining yellow plantain and top with vegan cheese.
12) Bake in the preheated oven for 30 minutes, or until cheese melts.
13) Serve and enjoy with Pisqueya Spicy Hot sauce for a little kick.
¡Buen provecho!
VEGAN PASTELON
This Vegan Pastelón is sweet, savory, and made with Pisqueya Adobo. This all-natural savory spice blend is all you need for this traditional Caribbean dish.
Make it for your next gathering. Your vegan friends will love it... and your non-vegan friends will never know is made without meat.
Serve: 6
INGREDIENTS
- 6 large yellow plantains
- 1 lb. plant-based ground “beef”
- 1 small onion, chopped
- ½ cup bell pepper (any color), chopped
- 5 garlic cloves, shredded
- ¼ cup sofrito
- 1 tbsp Pisqueya Adobo, divided
- ½ cup tomato sauce
- 2 tbsp. tomato paste
- 1/3 cup manzanilla olives, pitted and sliced
- 1/3 cup roasted peppers, sliced
- 1 to 2 cups vegetable broth, or as needed
- Avocado oil, for cooking
- Salt and black pepper, to taste
- 1 cup Vegan cheese (I used vegan mozzarella and vegan cheddar)
METHOD
1) Cut the ends and peel the yellow plantains.
2) Boil the plantains in salted water for about 15 minutes or until fork tender.
3) Drain the water and mash the plantains with 1/2 tbsp of Adobo and vegetable broth until creamy and spreadable. Set aside.
4) Heat a large skillet with a drizzle of oil over medium heat.
5) Sauté the onion, bell pepper and garlic until onion looks translucent.
6) Add sofrito and continue sautéing for 2 minutes.
7) Add the plant-based ground “beef” to the veggie mixture, sprinkle 1/2 tbsp of Pisqueya Adobo and mix everything together.
8) Add the tomato sauce and paste to the mixture.
9) Add the olives and roasted pepper, mix well and cook covered for about 15 minutes.
10) Preheat oven to 375 ̊ F.
11) In a deep bottomed baking dish, assemble the pastelón by adding half of the mashed yellow plantain in the bottom. Spread the vegan filling, cover it with the remaining yellow plantain and top with vegan cheese.
12) Bake in the preheated oven for 30 minutes, or until cheese melts.
13) Serve and enjoy with Pisqueya Spicy Hot sauce for a little kick.