🍌 Vegan Pastelón (Puerto Rican Sweet Plantain “Lasagna”)

 


🍌 Vegan Pastelón (Puerto Rican Sweet Plantain “Lasagna”)

Total Time: 50 mins | Prep: 20 mins | Cook: 30 mins | Serves: 6

You know that dish that makes everybody stop talking and go mmm in unison? That’s pastelón. Sweet fried plantains layered with savory, spiced lentil “meat” and melty vegan cheese. It’s like a Caribbean hug in casserole form. It’s a little sweet, a little salty, and a whole lotta comfort. Perfect for family dinner, potlucks, or whenever you need to show off a little without breaking a sweat.

🛒 Ingredients:

For the plantains:

For the lentil filling:

To assemble:

  • 1 cup vegan shredded cheese (mozzarella-style or cheddar blend works)

  • Optional: sliced olives or extra sofrito for layering

  • Fresh cilantro for topping (if you're feeling cute)

👩‍🍳 Instructions:

  1. Prep the plantains:
    Peel and slice plantains lengthwise into long, thin strips. Heat a little oil in a pan over medium heat and fry the slices until golden and tender (about 2–3 mins per side). Sprinkle lightly with salt and set aside.

  2. Make the filling:
    In a skillet, heat 2 tbsp oil. Add onion, bell pepper, and garlic. Sauté until soft. Stir in sofrito, tomato sauce, cumin, oregano, paprika, salt, and pepper. Add lentils and cook for about 5–7 minutes until flavorful and a little thick. Taste and adjust seasoning.

  3. Layer it up:
    In a greased 8x8 baking dish, lay down a layer of fried plantains. Spread half of the lentil mixture over the plantains. Sprinkle with some cheese. Repeat layers—plantains, lentils, cheese—ending with plantains on top. Add more cheese on top if you’re about that life.

  4. Bake it:
    Preheat oven to 375°F. Bake pastelón uncovered for about 25–30 minutes, until the cheese is melted and the top is golden.

  5. Cool and serve:
    Let it sit for 10 minutes before slicing. Garnish with fresh cilantro and serve warm.

🧠 Mom Tips:

  • 🍌 Use ripe plantains only! If they’re green or mostly yellow, the dish won’t hit right.

  • 🧺 Meal prep MVP: This dish holds up well in the fridge and even better the next day. Meal prep it and you’ve got weekday gold.

  • 👩🏽‍🍳 Make it your own: Add spinach, olives, or even a little picadillo-style jackfruit to switch it up.

🥣 Why I Love It:

This dish is SO extra in the best way—and nobody misses the meat. The sweet-and-savory combo hits every time, and it’s a guaranteed crowd-pleaser. Plus, it makes me feel like I’m honoring tradition while raising my babies on something better for their bodies and the planet.


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