Pastelón – Sweet Plantain Lasagna, Vegan Style with Tofurky Ground Beef Style

pastelonIn November we went to Florida for my brother-in-laws wedding. The new bride and groom didn’t go on a honeymoon right away, so the nights after the wedding were about the family getting together at hubbies parents to hang out and have dinner together.

Hubby and I really wanted to cook for everyone and there was a request for our fishy taco’s. Unfortunately, I couldn’t find all the ingredients so I had to come up with something else. My Puerto Rican mother-in-law told me about a lasagna she had last time she was in Puerto Rico made out of plantains, so I decided to try it out.

I learned quickly that there are so many different versions of this dish and I am not sure what the traditional recipe is. From the recipes I read, I created my own spin. It was a success and loved by all. Plantains are on the list of latex fruits I am allergic to so I didn’t get to taste the final creation, but the filling was incredible. Hubby loved it and the and the other eight diners assured me it was blog worthy!

On a side note, we are doing the 12 Days again this year and have great sponsors, including Tofurky. It will start the 8th of December so make sure to check back!


10 ripe sweet plantains sliced length wise about 1/8 inch thick
Oil to fry in + 2 tbsp olive oil
1 yellow onion diced
1 green bell pepper chopped
4 cloves garlic diced
1 tsp dry oregano
1 tsp ground cumin
1/2 tsp dry coriander
12 oz Tofurky Ground Beef Style
8 oz mushrooms chopped
8 oz tomato sauce
8 green olives with pimentos diced
1 tsp capers
1/2 tsp pepper
1 tsp salt
2 bay leaves
16 oz vegan shredded cheese (we used 8 oz cheddar and 8 oz mozzarella)


When ready to bake preheat oven to 350 degrees.

In a large frying pan with lid, saute onion, bell pepper, garlic, oregano, cumin, and coriander in 2 tbsp olive oil, over medium heat. When onions are translucent add Tofurky and mushrooms. Cook five minutes and add tomato sauce, olives, caper, salt, pepper and bay leaves. Mix together well. Cover and simmer for 30 minutes, stirring occasionally.

Cover the bottom of frying pan with oil. Heat. Fry plantains until golden brown on each side. Set aside.

Cover the bottom of a casserole dish with 1/3 of the fried plantains. cover with 1/2 of the Tofurky mixture and 1/3 of the cheese. Repeat. Cover with remaining plantains. Cover top of plantains with cheese.

Bake for 40 minutes at 350 degrees. We served with black beans.



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