Print

Vegan Pastelón (Puerto Rican Plantain Lasagna): A Sweet and Savory Delight!

Slice of pastelon on a plate with a bowl of tomatoes and a halved avocado in the background
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Puerto Rican classic combines sweet plantains with savory, spiced vegan “meat” and a creamy “egg” mixture, all topped with vegan cheese to create a plant-based masterpiece. Pastelón is perfect for special occasions, family gatherings, or simply as a treat on a weeknight.

Ingredients

Plantains

·      3–4 large ripe plantains (yellow with some brown spots)

·      Cooking oil for frying or baking

 

Filling

·      1 medium onion, chopped

·      3 teaspoons garlic, minced

·      1 teaspoon cumin

·      1 teaspoon smoked paprika

·      ½–1 teaspoon cayenne pepper (optional)

·      1 teaspoon dried oregano or thyme

·      ¼ teaspoon ground coriander

·      1 red or green bell pepper, chopped

·      2 tomatoes, chopped (or 1 cup tomato sauce)

 

Option A (Classic Veganized):

·      1 pound vegan ground meat (e.g., Beyond Meat or crumbled tempeh)

 

Option B (Whole Food Alternative):

·      2 cups cooked lentils or

·      2 cups finely chopped mushrooms or

·      an extra can of beans (black beans, kidney beans, or chickpeas)

·      1 (16 oz) can black beans, drained and rinsed

·      3 tablespoons vegetable broth or water

·      ½ teaspoon salt

·      1 packet vegan sazón (or 1 tablespoon vegan bouillon powder)

·      ½ teaspoon black pepper

·      ¼ cup olives, sliced

·      2–3 green onions, chopped

·      2–3 tablespoons parsley, chopped

 

Topping (Eggy Binder + Cheese)

·      2 cups vegan shredded cheese (Daiya, Violife, or homemade cashew cheese)

 

Option A: Chickpea Flour Binder

·      1 cup chickpea flour

·      1 cup water

·      ½ teaspoon kala namak (black salt)

 

Option B: Tofu Binder (Creamy Alternative)

·      1 block (14 oz) silken tofu (or soft tofu)

·      ½ cup unsweetened plant milk

·      ½ teaspoon kala namak (black salt)

·      1 tablespoon nutritional yeast (optional, for extra savory flavor)

 

Instructions

Step 1: Prepare the Plantains

•      Slice and Peel: Trim ends, score lengthwise, peel, and slice into 4–5 long pieces.

•      Cook the Plantains:

·      Frying: Heat ½ inch oil in skillet. Fry until golden brown (about 5 min). Drain on paper towels.

·      Baking: Preheat oven to 400°F. Lay slices on a baking sheet, spray lightly with oil, and bake 12–20 minutes, flipping halfway.

 

Step 2: Make the Filling

•      Heat 1–2 tablespoons oil in skillet. Add onion, garlic, and spices. Cook 1 minute until fragrant.

•      Stir in bell pepper and tomatoes. Cook 2–3 minutes.

•      Add vegan ground meat (or whole food alternative) + black beans. Cook 7–10 minutes, stirring often. Add broth as needed.

•      Season with salt, sazón, and black pepper. Stir in olives, green onions, and parsley. Remove from heat.

 

Step 3: Prepare the “Egg” Mixture

Choose one of these two binders:

•      Option A: Chickpea Flour Binder → In a bowl, whisk together chickpea flour, water, and kala namak until smooth.

•      Option B: Tofu Binder → In a blender, combine silken tofu, plant milk, kala namak, and nutritional yeast. Blend until creamy and pourable.

👉 Both add structure and a subtle “eggy” flavor. The chickpea version is light and earthy, while the tofu version is creamy and rich.

 

Step 4: Assemble the Pastelón

•      Preheat oven to 350°F. Grease an 8×8-inch dish.

•      Layer plantains on bottom. Spread filling over plantains, sprinkle cheese. Repeat layers, ending with plantains.

•      Pour your chosen egg-free mixture evenly over the top. Add more vegan cheese if desired.

 

Step 5: Bake

•      Bake 25–30 minutes, until set and golden. Let cool slightly before slicing.

Notes

Tips for the Best Vegan Pastelón

•      Choose Plantains Carefully: Ripe (yellow with brown spots) = sweet yet firm.

•      Boost the Flavor: Kala namak gives that authentic “eggy” taste.

•      Whole Food Option: Skip packaged vegan meat and use lentils, mushrooms, or extra beans for a hearty filling.

•      Binder Choice: Chickpea flour = lighter, tofu = creamier. Try both and see which you prefer!

 

Make-Ahead Tips

•      Prepare the filling up to 3 days ahead.

•      Bake the entire dish, cool, and portion for meal prep.

 

Storage

•      Refrigerate up to 4 days.

•      Freeze slices for 1–2 months.

•      Reheat in the oven for best texture.

Nutrition

Find it online: https://plantpowereddocta.com/2025/12/02/vegan-pastelon-puerto-rican-plantain-lasagna-a-sweet-and-savory-delight/