Vegan pastelón de plátano maduro caribeño
Chef
Hernan Gustavo Vasconez
Hospital
AdventHealth East Orlando
Prep time
25–30 minutes
Cook time
18–20 minutes
Yield
16 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
80 ounces sweet mashed plantains
8 ounces coconut milk, unsweetened
32 ounces mozzarella-style cheese substitute, shredded
32 ounces meatless plant protein
6 ounces onion, yellow, diced
6 ounces bell pepper, red, diced
6 ounces bell pepper, green, diced
2 ounces garlic, fresh, chopped
8 ounces roasted red peppers, strips
8 ounces olives, manzanilla, whole
0.1 ounce oregano, dried
1 ounce yellow rice seasoning
1 ounce cumin, ground
0.5 ounce black pepper, ground
6 ounces sofrito
5 bay leaves
32 ounces tomatoes, peeled, canned
5 ounces olive oil, extra virgin
1.5 ounces cilantro, fresh
5 stems recao leaves (culantro), chopped
1 bunch cilantro, fresh, chopped
3 tomatoes, plum, seeded and chopped
1 head garlic
2 onions, Spanish yellow, chopped
15 ají dulce peppers, seeded
1 bell pepper, red, seeded
3 cubanelle peppers, seeded
8 ounces coconut milk, unsweetened
32 ounces mozzarella-style cheese substitute, shredded
32 ounces meatless plant protein
6 ounces onion, yellow, diced
6 ounces bell pepper, red, diced
6 ounces bell pepper, green, diced
2 ounces garlic, fresh, chopped
8 ounces roasted red peppers, strips
8 ounces olives, manzanilla, whole
0.1 ounce oregano, dried
1 ounce yellow rice seasoning
1 ounce cumin, ground
0.5 ounce black pepper, ground
6 ounces sofrito
5 bay leaves
32 ounces tomatoes, peeled, canned
5 ounces olive oil, extra virgin
1.5 ounces cilantro, fresh
5 stems recao leaves (culantro), chopped
1 bunch cilantro, fresh, chopped
3 tomatoes, plum, seeded and chopped
1 head garlic
2 onions, Spanish yellow, chopped
15 ají dulce peppers, seeded
1 bell pepper, red, seeded
3 cubanelle peppers, seeded
preparation
Instructions
1. Place the sweet plantain mixture in a steamer and reheat for about 20 minutes until it reaches 165°F. Transfer the mixture to a mixing bowl and whisk with coconut milk until smooth and silky.
2. Spray a 2-inch hotel pan with nonstick oil and spread half of the plantain mixture evenly across the bottom.
3. Sprinkle half of the shredded vegan cheese over the plantain layer.
4. Spread the prepared plant-based filling evenly over the cheese layer.
5. Add the remaining plantain mixture and spread evenly to cover the filling.
6. Top with the remaining shredded cheese and bake at 350°F for about 24 minutes or until golden brown and the internal temperature reaches 165°F.
7. Heat olive oil in a sauté pan and add onions, bell peppers, garlic, and sofrito. Sauté for 3–4 minutes.
8. Add cumin, oregano, black pepper, and yellow rice seasoning and cook for 2–3 minutes until aromatic.
9. Add peeled tomatoes and cook for about 5 minutes while stirring. Add the meatless plant protein, olives, and bay leaves and simmer for another 5 minutes.
10. Stir in chopped cilantro and hold warm until ready to assemble.
11. Prepare the sofrito by grinding recao, cilantro, tomatoes, garlic, onions, ají dulce peppers, bell pepper, and cubanelle peppers until smooth.
12. Cut the pastelón into portions and garnish with roasted red pepper strips and cilantro leaves before serving.
2. Spray a 2-inch hotel pan with nonstick oil and spread half of the plantain mixture evenly across the bottom.
3. Sprinkle half of the shredded vegan cheese over the plantain layer.
4. Spread the prepared plant-based filling evenly over the cheese layer.
5. Add the remaining plantain mixture and spread evenly to cover the filling.
6. Top with the remaining shredded cheese and bake at 350°F for about 24 minutes or until golden brown and the internal temperature reaches 165°F.
7. Heat olive oil in a sauté pan and add onions, bell peppers, garlic, and sofrito. Sauté for 3–4 minutes.
8. Add cumin, oregano, black pepper, and yellow rice seasoning and cook for 2–3 minutes until aromatic.
9. Add peeled tomatoes and cook for about 5 minutes while stirring. Add the meatless plant protein, olives, and bay leaves and simmer for another 5 minutes.
10. Stir in chopped cilantro and hold warm until ready to assemble.
11. Prepare the sofrito by grinding recao, cilantro, tomatoes, garlic, onions, ají dulce peppers, bell pepper, and cubanelle peppers until smooth.
12. Cut the pastelón into portions and garnish with roasted red pepper strips and cilantro leaves before serving.
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