Vegan Puerto Rican Pastelon| Korenn Rachelle

This pastelon was absolutely delicious! I did use the vegan follow your heart eggs in this recipe but in retrospect, they are not needed. So it, in my opinion, is completely optional. Sweet from the plantains and the savory-salty from the picadillo is a party in your mouth. I tried this recipe also using the gluten-free beyond beef, it is just simply delicious every single time. Try it out and let me know what you think.

Equipment
-Chef’s Knife
-Cutting Board
-Large Mixing Bowl
-Small Mixing Bowl
-Cooking Spoon/Spatula
-Large Saute Pan
-Plate/Baking Sheet lined with Paper Towels
-Fork
-Tongs
-Loaf Pan
-Aluminum Foil

Vegan Puerto Rican Pastelon
Serves 4-5
2c Vegan Picadillo
4ea Sweet Ripe Yellow Plantains (sliced 1/8” thick, length wise)
½ t- 1t Adobo*
½ t Cumin*
2T Vegan Eggs (follow your heart)*
1/2c Water (cold for eggs)*
3T Vegan White Sauce
1/4c Vegan Cheddar Cheese
¼- ½ c Canola Oil (frying)

1. Heat oil on medium-high heat in large sauté pan. Fry sweet plantains until they are golden brown and cooked through.

2. Placed cooked plantains on a plate lined with paper towels allowing access oil to drain off.

3. Prepare vegan eggs (this step is optional, you do not need to have the eggs at all in this recipe)

4. Preheat oven to 375F

5. Layer lasagna* starting with the plantains followed by the picadillo and more plantains until the pan is filled ¾ of the way from the top. (alternate with vegan eggs if you so choose to use them).

6. Top with vegan cream sauce and vegan cheese (another optional addition).

7. Wrap with aluminum foil and bake for approximately 25-30 minutes or until vegan egg has set up inside the lasagna*.

8. Remove from oven and allow to cool for approximately 10 minutes.

9. Slice and serve

* Optional ingredients, not necessary if you are choosing not to use the vegan eggs and as binder.