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.
Equipment
- Blender
Ingredients
- 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
Spices
- 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
Instructions
- 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.
Notes
Dish size - I used a large casserole dish but this would be better in a square 9x9inch dish and layered twice.