Puerto Rican Pastelon
Puerto Rican Pastelon is magical. Fried plantains layered between a rich and sort of “meaty” tomato sauce. For this I like to use a vegetable protein like TVP to replace the traditional ground beef.
There is also a bechamel involved and a ricotta cheese to help bind this together and with out the dairy.
I make this vegan version ever year for Christmas and honestly whenever I can. It is a bit time involved but it is so rewarding.
Puerto Rican Pastelon, Vegan
Growing up this one of the meals we would enjoy for family gatherings and I always lived for the pastelon, the arroz con grandules and flan at the end.
Since going vegan, I naturally had to find ways to make my favorite foods because there is no way we are missing out on pastelon on Christmas.
Puerto Rican Pastelon
Serves about 4 people *Ingredients
4 plantains - peeled and sliced long ways
1 cup - white onion diced
4 tbsp - minced garlic
4 big tomatoes seeded and chopped
1/4 cup - cilantro stems chopped
2 tbsp - tomato paste
1 cup - red wine
2 cups - textured vegetable protein - ( I recommen bobs red mil )
1 cup - veg stock
Seasonings
Salt and Pepper to taste
2 bay leaf
Bechamel Sauce - See Recipe
Vegan Ricotta Cheese - See recipe
Instructions
Step 1
Slice and fry your plantains and set aside for assembly towards the end.
Step 2
Sauté your onions, garlic and cilantro stems. Deglaze with red wine and allow to reduce.
Step 3
Once reduced, add in your tomatoes and allow sauce to develop and become one. Add your TVP ( or vegan protein of your choosing ) and season as you would ground beef. This is going to be your meaty red sauce.
Step 4
See recipe for Bechamel Sauce, prepare and set aside. I recommend having everything ready and laid out nicely to make the building part easier. Have the tomato sauce, bechamel, ricotta and fried plantains ready to go before starting to assemble.
Step 5
Spray a pan of your choosing, I used an 8 by 8 pan. Begin by layering the sliced plantains and spoon over the meaty red sauce covering the plantains. Spoon over or drizzle the bechamel and repeat the process of layering the plantains, red sauce and bechamel.
Step 6
Once all layers have been built, top your masterpiece with vegan ricotta. If you would like to make your own please see Cashew Ricotta recipe.
Step 7
Bake at 350 degrees Fahrenheit for about 45 min until bubbly and golden brown. Allow to firm up and cool on the counter until its ready to be cut into.
