This Vegan Plantain Lasagna, or Pastelón, is a unique twist on traditional lasagna inspired by Caribbean flavors. With layers of sweet, ripe plantains, a savory lentil-walnut filling, and a creamy vegan cheese sauce, this dish offers a satisfying blend of textures and flavors. Perfect for anyone looking for a hearty, plant-based comfort food, this dish is ideal for family dinners, meal prep, or a festive gathering.
Ingredients
Filling
- 1/2 cup red or green lentils
- 2 cups water
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
- 7–8 mushrooms, diced
- 1/2 green bell pepper, finely diced
- 1/2 cup walnuts, crushed
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon chili seasoning
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
Plantains
- 4 ripe plantains
- 1/4 cup frying oil
Cheese Sauce
- 1 1/2 cups unsweetened almond milk
- 2 tablespoons cornstarch
- 1 tablespoon nutritional yeast
- 4 tablespoons white miso paste
- 1 teaspoon white vinegar
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Cook the Lentils: In a saucepan, combine the lentils and water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are tender.
- Sauté Vegetables: Heat 1 tablespoon of oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for 2–3 minutes until fragrant.
- Add Remaining Filling Ingredients: Add the mushrooms, green bell pepper, and crushed walnuts to the skillet.
- Season and Simmer: Stir in the oregano, cumin, chili seasoning, diced tomatoes, tomato paste, apple cider vinegar, and salt. Cook for another 5–7 minutes, allowing the flavors to meld. Add the cooked lentils and mix well. Set aside.
- Slice and Fry the Plantains: Peel and slice the plantains into thin, lengthwise strips. Heat the frying oil in a skillet over medium heat. Fry the plantain slices for 2–3 minutes on each side, until golden and tender.
- Prepare Cheese Sauce: In a saucepan, whisk together the almond milk and cornstarch until smooth. Add nutritional yeast, white miso, white vinegar, onion powder, and garlic powder. Heat over medium heat, whisking constantly, until the sauce thickens, about 3–5 minutes. Set aside.
- Layer the Ingredients: Preheat your oven to 375°F (190°C). In a baking dish, layer half of the fried plantain slices on the bottom. Spread half of the lentil-walnut filling over the plantains, then add a layer of cheese sauce. Repeat with the remaining plantains, filling, and cheese sauce.
- Bake: Cover with foil and bake for 20–25 minutes until heated through and bubbly. Remove the foil in the last 5 minutes of baking for a golden finish.
- Serve: Let the pastelón rest for a few minutes before slicing. Enjoy while warm, adding a sprinkle of fresh herbs on top for an extra touch, if you like.
Conclusion
This Vegan Plantain Lasagna is a beautiful fusion of Caribbean flavors and Italian inspiration, providing a satisfying, plant-based main dish that’s both unique and comforting. With its layers of sweet plantains, hearty lentil filling, and creamy vegan cheese sauce, this pastelón is a delightful way to enjoy a meatless meal full of texture and flavor. It’s sure to impress both vegans and non-vegans alike!
Vegan Plantain Lasagna (Pastelón)
A delicious vegan twist on traditional pastelón,featuring layers of fried plantains, a savory lentil and walnut filling, and acreamy vegan cheese sauce.
Ingredients
Filling
- 1/2 cup red or green lentils
- 2 cups water
- 1 tablespoon oil
- 1 onion diced
- 2 cloves garlic minced
- 7 –8 mushrooms diced
- 1/2 green bell pepper finely diced
- 1/2 cup walnuts crushed
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon chili seasoning
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
Plantains
- 4 ripe plantains
- 1/4 cup frying oil
Cheese Sauce
- 1 1/2 cups unsweetened almond milk
- 2 tablespoons cornstarch
- 1 tablespoon nutritional yeast
- 4 tablespoons white miso paste
- 1 teaspoon white vinegar
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Cook the Lentils: In a saucepan, combine the lentils and water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are tender.
- Sauté Vegetables: Heat 1 tablespoon of oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for 2–3 minutes until fragrant.
- Add Remaining Filling Ingredients: Add the mushrooms, green bell pepper, and crushed walnuts to the skillet.
- Season and Simmer: Stir in the oregano, cumin, chili seasoning, diced tomatoes, tomato paste, apple cider vinegar, and salt. Cook for another 5–7 minutes, allowing the flavors to meld. Add the cooked lentils and mix well. Set aside.
- Slice and Fry the Plantains: Peel and slice the plantains into thin, lengthwise strips. Heat the frying oil in a skillet over medium heat. Fry the plantain slices for 2–3 minutes on each side, until golden and tender.
- Prepare Cheese Sauce: In a saucepan, whisk together the almond milk and cornstarch until smooth. Add nutritional yeast, white miso, white vinegar, onion powder, and garlic powder. Heat over medium heat, whisking constantly, until the sauce thickens, about 3–5 minutes. Set aside.
- Layer the Ingredients: Preheat your oven to 375°F (190°C). In a baking dish, layer half of the fried plantain slices on the bottom. Spread half of the lentil-walnut filling over the plantains, then add a layer of cheese sauce. Repeat with the remaining plantains, filling, and cheese sauce.
- Bake: Cover with foil and bake for 20–25 minutes until heated through and bubbly. Remove the foil in the last 5 minutes of baking for a golden finish.
- Serve: Let the pastelón rest for a few minutes before slicing. Enjoy while warm, adding a sprinkle of fresh herbs on top for an extra touch, if you like.