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Vegan Plantain Lasagna (Pastelón) Recipe

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3.9 from 7 reviews

This vegan plantain lasagna, also known as Pastelón, is a comforting and flavorful layered casserole featuring ripe fried plantains, a hearty red lentil and vegetable filling, and a creamy vegan cheese sauce. This delicious plant-based dish combines the sweetness of perfectly fried plantains with a spiced lentil bolognese and a rich cheesy sauce made from almond milk, nutritional yeast, and miso, all baked to golden perfection. Ideal for a nourishing family meal or special gatherings.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Vegan Latin American
  • Diet: Vegan

Ingredients

Filling

  • 1/2 cup red lentils (or green lentils)
  • 2 cups water
  • 1 tbsp oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 7-8 mushrooms, diced
  • 1/2 green bell pepper, thinly diced
  • 1/2 cup walnuts, crushed
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/4 tsp chili seasoning
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt

Plantains

  • 4 ripe plantains
  • 1/4 cup frying oil (such as vegetable or canola oil)

Cheese Sauce

  • 1 and 1/2 cup unsweetened almond milk
  • 2 tbsp cornstarch
  • 1 tbsp nutritional yeast
  • 4 tbsp white miso
  • 1 tsp white vinegar
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder

Instructions

  1. Cook Lentils: Rinse the lentils thoroughly and place them in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until lentils are tender. Drain any excess water and set aside.
  2. Sauté Aromatics: Heat 1 tablespoon oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing for 3-5 minutes until translucent and fragrant. Add diced mushrooms and green bell pepper, cooking for an additional 5-7 minutes until the peppers are tender.
  3. Add Remaining Filling Ingredients: Stir in the cooked lentils, crushed walnuts, oregano, cumin, chili seasoning, diced tomatoes with juice, tomato paste, apple cider vinegar, and salt. Mix well to combine all ingredients thoroughly.
  4. Simmer Filling: Cook the filling mixture over medium heat for 5-6 minutes, stirring frequently, to allow flavors to meld. Taste and adjust seasoning as needed. Remove from heat and set aside.
  5. Prepare Plantains: Peel the ripe plantains and slice them lengthwise into 4-5 strips each, making sure slices are thick enough to hold shape during frying.
  6. Fry Plantains: Heat 2-3 tablespoons of frying oil in a non-stick skillet over medium heat. Fry plantain slices for 2-3 minutes on each side until golden brown. Avoid overcooking to prevent them from becoming soft and breaking. Drain fried slices on kitchen paper towels to remove excess oil.
  7. Make Cheese Sauce: In a saucepan, whisk together almond milk, cornstarch, nutritional yeast, white miso, white vinegar, onion powder, and garlic powder until cornstarch dissolves. Heat mixture over medium heat, whisking regularly until it thickens. Remove from heat and set aside.
  8. Preheat Oven: Set oven to 350°F (175°C) to prepare for baking the lasagna.
  9. Assemble Lasagna: In a rectangular 9×7-inch (23x18cm) baking dish, arrange a layer of fried plantain slices.
  10. Add Filling Layers: Spread half of the lentil bolognese filling evenly over the plantains. Repeat with another layer of plantains and the remaining filling.
  11. Add Cheese Sauce: Pour the prepared cheese sauce over the top layer of filling, spreading it into an even layer.
  12. Top with Plantains: Finish with a final layer of fried plantain slices spread evenly on top.
  13. Bake: Bake the assembled pastelón uncovered for 25-30 minutes at 350°F (175°C), or until the top is golden brown and bubbly.
  14. Store and Reheat: Leftovers can be kept in the refrigerator for up to 4 days. To reheat, cover with aluminum foil and bake at 350°F for 10-15 minutes until warmed through.

Notes

  • Use ripe plantains that are yellow with black spots for the best natural sweetness and texture.
  • Do not slice plantains too thin to avoid them breaking during frying.
  • Adjust spices in the filling according to your heat preference.
  • White miso adds umami depth to the cheese sauce; avoid substituting with dark miso to keep the sauce light in color.
  • Ensure the cheese sauce thickens properly by continuous whisking and medium heat; cornstarch activation is key.
  • For a nut-free version, omit walnuts or substitute with sunflower seeds.
  • Serve with a fresh green salad for a complete meal.

Find it online: https://cheftinaskitchen.com/vegan-plantain-lasagna-pastelon-recipe/