I first fell in love with pastelón because it marries two of my favorite things: plantains and lasagna. Traditionally made with ground beef, cheese, and eggs, this vegan version captures the bold flavors of the original—minus the animal products. It’s proof that you don’t have to compromise tradition to enjoy plant-based goodness!
This Puerto Rican classic combines layers of ripe, golden plantains with savory filling and a creamy “egg” binder, finished with melted vegan cheese. The result? A sweet-and-savory plant-based masterpiece that’s perfect for family gatherings, Sunday dinners, or simply treating yourself on a weeknight.
✨ What Makes Pastelón So Special?
Pastelón is often called “plantain lasagna,” but it’s so much more than that. The sweetness of ripe plantains balances perfectly with the savory, spiced filling. Every bite is a delicious layering of flavors: tender plantains, zesty sofrito-inspired seasoning, hearty beans, and melty vegan cheese.
And the best part? You can keep it comforting with vegan ground meat or make it whole-foods based using lentils, mushrooms, or extra beans.
Why You’ll Love Vegan Pastelón
This dish brings together sweet, savory, and subtly spiced flavors in a unique way. Whether it’s your first time trying pastelón or a familiar comfort food, this vegan version doesn’t disappoint. Enjoy every layer of this plant-based Puerto Rican delight, and serve it to impress friends and family—it’s bound to be a new favorite!
Vegan Pastelón (Puerto Rican Plantain Lasagna): A Sweet and Savory Delight!
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
- Category: Main
- Cuisine: Latin American
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
- Serving Size: 1 Square
- Calories: 319
- Sugar: 12.9 g
- Sodium: 682.2 mg
- Fat: 12.6 g
- Carbohydrates: 44.8 g
- Protein: 9.6 g
- Cholesterol: 0 mg
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