Vegan Dominican Pastelón de Plátano Maduro / Yellow Plantain "Lasagna"

A Dominican Pastelón de Plátano Maduro aka Yellow Plantain "Lasagna" or "Casserole" is a delicious dish, traditionally made with smashed ripe (yellow) plantains layered with ground beef and cheese. In my version, I slice and fry the ripe (yellow) plantains and layer them with vegan grounds and vegan Colby jack cheese. I originally made this recipe with grass-fed ground beef and since then have also made this Pastelón with shredded chicken and even a vegetarian version with veggie grounds and real cheese. This time around I've made it completely vegan. Once you taste this Vegan Dominican Pastelón de Plátano Maduro you won't even notice it's not real meat and cheese. The flavor and texture are just like having the traditional Pastelón.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Peel plantain and cut it in half. Slice each half into 1/4 inch "sheets"

Step 2

On medium-high heat fry plantains in about 1/2 inch of avocado oil until they're golden

Step 3

Drain and remove excess oil and set them aside

Step 4

Add Shiitake Mushroom Slices coated in avocado oil to a cookie sheet and air fry at 400 for 7 minutes or until golden and slightly crispy. (Or roast in the oven at 400 for about 12 minutes or until golden and slightly crispy)

Step 5

On medium heat saute garlic in avocado oil for about a minute or two or until the garlic is fragrant.

Step 6

Add vegan crumbles/ grounds from frozen state

Step 7

Add spices (garlic, onion, oregano powder, and fresh black pepper) and sauces (light soy sauce, dijon mustard, and veggie bouillon)

Step 8

Saute garlic, vegan crumbles, spices, and sauces until the grounds are defrosted (less than 5 minutes).

Step 9

Deglaze the pan with 2 Tbsp of water (from the 1/2 cup of water) to lift all the brown bits.

Step 10

Add air-fried / oven-roasted shiitake mushrooms

Step 11

Add another 2 Tbsps of water (from the 1/2 cup of water) along with the tomato paste and cook for about 2 minutes

Step 12

If the crumbles are dry after the tomato paste is cooked and the previous water has cooked out, add another 2 to 3 tablespoons of water (from the 1/2 cup of water) and cook for 2 or 3 minutes to create a saucier consistency. Set aside.

Step 13

I used an 8" long by 6" wide by 2" deep pyrex dish but I've used a 9 x 13x 3 dish when I'm making this with 16 oz of ground beef or shredded chicken.

Step 14

Layer the bottom of the pan with the fried plantains (no grease needed and lattice pattern is optional)

Step 15

Add a layer of vegan cheese (half the bag or 4oz). Violife's cheeses are like no other, they melt like the real thing and the taste is amazingly delicious.

Step 16

Add all of the vegan crumbles on top of the vegan cheese

Step 17

Add the last layer of vegan cheese (the remaining half bag or 4oz)

Step 18

Top with more fried plantains (lattice pattern is optional)

Step 19

Cover with aluminum foil and bake at 400 degrees for 15- 20 minutes or until the vegan cheese is melted. Remove foil after the vegan cheese has melted to crisp the top layer.

Step 20

Let The Pastelón rest for about 10 minutes before cutting and Enjoy!