If you are like me and love plantains, then you will love this delicious vegan plantain lasagna recipe. You will also enjoy my Baked Plantains, Mangu Recipe – Dominican Mashed Plantains, and Vegan Plantain Bread.
Vegan Pastelon (Plantain Lasagna)
I have been meaning to make a vegan pastelon recipe for a long time. I decided to prepare the filling using lentils. It was tempting to use a storebought gluten-free vegan crumble, but decided to make the filling from scratch.
Lentils are always a great vegan protein substitute, because they have an earthy flavor when cooked with herbs and spices, resulting in a delicious meaty taste. This recipe is very simple, economical, and easy to prepare. Vegan pastelon is also gluten-free.
What Is Pastelon?
Pastelon, also known as Pastelón de Plátano Maduro, is a casserole that is popular in Puerto Rico and the Dominican Republic. It is similar to an Italian lasagna, or shepherd’s pie, but instead of pasta or mashed potatoes, layers of plantains are used. Traditional recipes include plantains, ground beef, and shredded cheese. My tasty vegan version substitutes lentil for the ground beef and uses vegan cheese.
Vegan Pastelon Ingredients
- Plantains – Select ripe plantains with yellow skin. Plantains are larger than bananas, starchier, and can be found in the produce aisle of major supermarkets with other uncommon produce or next to the bananas, and at any Caribbean, Asian, or Latin grocery stores.
- Coconut Oil – oil for lightly frying plantains. Use your favorite oil/oil spray or make my Baked Plantains recipe.
- Lentil – Cooked brown or green lentils are perfect for this dish. Red lentils would also be great.
- Onion, Garlic, Bell Pepper – Added for flavor.
- Caribbean Green seasoning – Or sofrito. I used my homemade version of Caribbean Green Seasoning, which is basically the same seasoning ingredients as sofrito. You can also substitute 1/2 cup chopped cilantro for green seasoning.
- Cumin – Added for flavor.
- Oregano – A popular herb used in Latino Caribbean cooking.
- Vegan Bouillon – I used a vegan bouillon to add extra flavor.
- Tomato Sauce – Added to the lentils. You can use homemade or storebought tomato sauce.
- Vegan Shredded Cheese – I love Violife or Follow Your Heart brands of shredded vegan cheese, or you can make your own homemade Vegan Pepper Jack Cheese or Vegan Cheddar Cheese.
How To Make Vegan Pastelon?
- Preheat oven 350° F. Prepare a 9×13 casserole pan and set aside.
- Prepare the plantains – Peel plantains and cut them in lengthwise slices.
- Prepare the filling – Heat 2 tablespoons of coconut oil in a large skillet, and lightly fry plantains until golden brown on both sides, then set aside.
- Heat remaining oil in a skillet over medium heat. Add onion, garlic, bell pepper, and green seasoning, and cook stirring until onion is soft, for about 2 minutes.
- Stir in oregano and cumin, cook until fragrant, for about 1 minute.
- Add lentils and tomato sauce, and stir. Cook for about 5 minutes, stirring so flavors can meld.
- To Assemble – Divide the slices of plantains into two groups. Arrange half the slices of fried plantains in a single layer along the base of the pan.
- Top with the cooked lentils and spread over the plantains.
- Add half the vegan cheese and sprinkle over the cooked lentils.
- Arrange the other half of plantains over the casserole. Top with the remaining vegan shreds.
- Bake for 20-30 minutes. Remove from oven and allow to cool for about 10 minutes before serving.
What To Serve With Vegan Pastelon (Plantain Lasagna)?
- Jamaican Rice And Pigeon Peas
- Venezuelan Arepas
- Yuca With Garlic Sauce (Yuca Con Mojo)
- Jicama Cucumber Salad
- Instant Pot Brown Rice Pudding
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Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisine: Puerto Rican
Nutrition
(Per serving)- Energy: 387 kcal / 1618 kJ
- Fat: 6 g
- Protein: 19 g
- Carbs: 65 g
Cook Time
- Preparation: 20 min
- Cooking: 30 min
- Ready in: 50 min
- For: 12 servings
Ingredients
- 4 medium ripe plantains
- 3 tablespoons oil, divided
- 1/2 onion, finely chopped
- 3 cloves garlic
- 1/2 medium red bell pepper, finely chopped
- 2 tablespoons green seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1 vegan bouillon
- 2 cups cooked lentils, or 2 (15-ounce) cans of lentils drained
- 1 cup tomato sauce
- 1 cup vegan shredded cheese
Instructions
- Preheat oven 350° F. Prepare a 9x13 casserole pan and set aside.
- Peel plantains and cut them in lengthwise slices.
For The Filling
- Heat 2 tablespoons of coconut oil in a large skillet, and lightly fry plantains until golden brown on both sides, then set aside.
- Heat remaining oil in a skillet over medium-high heat, add onion, garlic, bell pepper, and green seasoning, and cook, while stirring, until onion is soft, for about 2 minutes.
- Stir in oregano and cumin, cook until fragrant, for about 1 minute.
- Add lentils and tomato sauce, and stir. Cook for about 5 minutes, while stirring so flavors can meld.
To Assemble Plantain Lasagna
- Divide the slices of plantains into two groups. Arrange half the slices of fried plantains in a single layer along the base of the pan.
- Top with the cooked lentils and spread over the plantains.
- Add half the vegan cheese and sprinkle over the cooked lentils.
- Arrange the other half of plantains over the casserole. Top with the remaining vegan shreds.
- Bake for 20-30 minutes. Remove from oven and allow to cook for about 10 minutes before serving.
Michelle, I made this and used homemade cashew cheese. I enjoyed how the savory was balanced by the plantains. Will definitely make this again.
Camille, I’m so happy you enjoyed it. Thank you very much
I can’t wait to make this. I don’t see the bullion in the instructions though?
I had to make this because I love your baked plantain recipe, it was very delicious!
Can you use veg stock instead of vegan bouillon
Absolutely Natalie and just salt if you need to.