One of my favorite dishes growing up in Puerto Rico was definitely the “Pastelón”. The mix of sweet and salty is indescribable. You’ll have to trust me on this and try it yourself to understand what I mean.
Although the original version is made with beef and dairy cheese, here’s my vegan version of this traditional dish. Let me know what you think after you try it.
- 4-5 Very Ripe Plantains
- 1 12oz. Package Vegan Crumbled Meat
- 1/2 cup Pasta Sauce
- 1 1/2 cup Vegan Shredded Cheese (Mozzarella or Cheddar flavor)
- Olive Oil (or Cooking Spray) for frying
- Pre-heat oven to 375 degrees.
- Slice the plantains into long strips.
- Pan fry the plantains with a small amount of oil. (I like frying them with cooking spray too.) Once completed set aside.
- In a sauce pan, heat up the crumbled meat with the pasta sauce. Mix for about 3-5 minutes. Once completed set aside.
- In a baking pan, cover the bottom of the pan with a layer of the fried plantains.
- Next, evenly spread about 3 tablespoons of the crumbled meat and sauce mix over the plantains.
- Then sprinkle with enough shredded cheese to thinly cover the meat.
- Repeat steps 5 – 7 until you have three layers of ingredients.
- When completed, put the baking pan in the oven for 18 – 20 minutes.
Makes about 4 servings.
Tip: Goes well with a salad.
Check out these other vegan recipes from my fellow bloggers:
- Vegan Pizza: How to keep Vegans Happy (wakemeupwithasmile.wordpress.com)
- Winter Table: Vegan, Slow-Cooker Butternut Squash Frijoles (blisstree.com)
- And basically everything on Elle’s Vegan Food Diary looks amazing.