How to Make Vegan Pastelon (Plantain Lasagna)

Описание: This flavorful Vegan Pastelon (Plantain Lasagna) is a must-have casserole, made with layers of sweet plantain, a tomato-based mushroom stew, spinach and vegan cheese, all together making an incredibly tasty combination of sweet and savory.

I have been meaning to make a vegan pastelon recipe for a long time. I decided to prepare the filling using mushrooms and spinach.
Mushrooms are always great because they have an earthy flavor when cooked with herbs and spices, resulting in a delicious meaty taste. This recipe is very simple, economical, and easy to prepare. Vegan pastelon is also gluten-free.

What Is Pastelon?
Pastelon, also known as Pastelón de Plátano Maduro, is a casserole that is popular in Puerto Rico and the Dominican Republic. It is similar to an Italian lasagna, or shepherd’s pie, but instead of pasta or mashed potatoes, layers of plantains are used. Traditional recipes include plantains, ground beef, and shredded cheese. My tasty vegan version substitutes lentil for the ground beef and uses vegan cheese.

Ingredients
6 medium ripe plantains
1 cup plum tomato
3 tablespoons oil, divided
3 cups of spinach
2 tablespoons green seasoning
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
16 ounces of mushrooms
1 cup tomato sauce
2 cups vegan shredded cheese
1/2 cup of vegan cream cheese

Instructions
1. Preheat the oven 350° F. Prepare a 9x13 casserole pan and set aside.
2. Peel plantains and cut them in lengthwise slices.

For The Filling
1. Heat 2 tablespoons of coconut oil in a large skillet, and lightly fry (pan sear) plantains until golden brown on both sides, then set aside.
2. Heat remaining oil in a skillet over medium-high heat. Add mushrooms, green seasoning, paprika, turmeric, cayenne pepper and tomato sauce, and stir. Cook for about 10 minutes, while stirring so flavors can meld.
3. Add vegan cream cheese and uncooked spinach in a bowl and mix together with your hand.

To Assemble Plantain Lasagna
1. Layer with mashed plantains in a single layer along the base of the pan and top with cheese.
2. Then add spinach mix and spread, top with cheese and diced tomato.
3. Add another layer of mashed plantains and spread over the pan, sprinkle cheese on top.
4. Add cooked mushrooms and spread over pan.
5. Top with a final layer of mashed plantains, tomato sauce and finish with the remaining vegan cheese.
6. Bake for 20 minutes covered, remove foil and back for another 10 minutes uncovered. Remove from the oven and allow to cool for about 10 minutes before serving.

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