Vegan Plantain Lasagna (Pastelón)

Delicious vegan lasagna that uses sweet plantains instead of pasta for a salty-sweet casserole!

THE RECIPE

INGREDIENTS

Filling:

• 1/2 cup red lentils (you can use green lentils too)
• 2 cups water
• 1 tbsp oil
• 1 onion, diced
• 2 cloves garlic, minced
• 7-8 mushrooms, diced
• 1/2 red bell pepper, diced
• 1/2 cup walnuts, crushed (or scrambled tofu/tempeh)
• 1 tsp oregano
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 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

Cheese Sauce:

• 1 and 1/2 cup 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
• 1/4 tsp salt

INSTRUCTIONS

Filling:

1. Rinse the lentils and place them in a saucepan. Add the water and bring to a boil. Once boiling, reduce the heat and let simmer for about 15 minutes, or until lentils are tender. Drain excess water if needed. Set the cooked lentils aside.
2. Heat the tablespoon of oil in a large skillet over medium heat. Once hot, add the onion and garlic and cook for 3-5 minutes.
3. Add the mushrooms and red bell pepper, and cook for another 7-10 minutes or until red bell peppers are soft.
4. Get Full Recipe => fullofplants.com

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