Vegan Puerto Rican Lasagna
A delicious and meaty vegan version of the Puerto Rican Pastalon or lasagna. Layers of plantains and mincemeat with cheese, you won't even think it's meat and dairy-free.
- 150 g soy protein aka Textured vegetable protein
- 3 tbsp sofrito recipe link in post
- 1 red bell pepper
- 5 olives green work best
- 1 can tomato puree tomato sauce in USA
- 2 cloves garlic
- 1/2 tsp turmeric
- 1 tsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp oregano
- black pepper
- 1 tsp salt
- 5 very ripe plantains
- 6 tbsp cooking oil
- 1/2 cup grated vegan cheese
Soak the TVP (mincemeat) in hot water for 10 minutes
Make your sofrito or buy from an international store.
Chop your garlic, olives and red bell pepper.
Drain the mincemeat.
Heat a pot with 2 tbsp olive oil on high and add 3 Tbsp sofrito to the pot. Cook for 40 seconds.
Add the garlic, red pepper and olives. Cook for 1 minute
Add the mincemeat and cook for a few minutes until the excess water has dried up.
Add the can of tomato puree and decrease the temperature to low.
Simmer for 5 minutes.
Plantain lasagna sheets
Add the cooking oil to a pan. I used coconut oil.
Cut the skin off the plantains, cut them in half and then slice them into sheets.
Heat the oil to medium heat. When you add the plantains the oil should start to bubble immediately. Fry on both sides. This takes about 5 minutes.
Remove from the oil and drain on paper towel.
Layer the plantains in the bottom of an oiled baking dish.
Add the mincemeat. You can add another layer of plantains and mincemeat to make it a deep dish lasagna.
Sprinkle cheese over the top and bake in the oven on 400F or 220C for 30 minutes before serving.
Dish size - I used a large casserole dish but this would be better in a square 9x9inch dish and layered twice.