Sunday Cookin’: Vegetarian Pastelón

Bubblin’ pastelón coming right up!

I was feeling a little homesick, so I decided to drown the kitchen with some of my favorite salsa songs and the smell of fresh pastelón bubbling in the oven. The experience made me think about my abuela and how the family just comes together for no other reason, but to celebrate unity and love.

I haven’t made pastelón in a long time, so I was a little rusty, and had to peek at a recipe or two a few times. I used Beyond Beef Crumbles. You’re more than welcome to use any other meat alternative like mushrooms, sauteed veggies, or another brand that sells meatless crumbles.

For this recipe, I decided to make it vegetarian, rather than vegan. But there are hardly restrictions with cooking – you can opt out of certain ingredients, add a little more, or switch things out. No big deal. Just taste as you got to find what works best for you.

What You’ll Need:

  • Ripe (yellow) plantains, cut length-wise
  • 1/2 sweet onion, minced
  • 1 green bell pepper, minced
  • A handful of garlic, minced
  • Beyond Meat Beefy Crumble
  • 1 packet of sazon
  • Pasta/tomato sauce
  • Olives
  • Mozzarella cheese
  • Oil for frying
  • Whatever seasonings you wants (garlic powder,salt,pepper,whatever)

How To Make It:

  1. Cut plantains length-wise. Pan fry in medium-high hot oil on each side until golden.
  2. Set aside plantains and let them drain in paper towels.
  3. Cook the minced garlic, onion, and bell pepper until soft.
  4. Add the meatless crumbles. Add some garlic powder, garlic salt, sazon, pasta sauce, olives,  whatever the hell you want. Just make it good.
  5. Set oven to 350 degrees.
  6. Get a deep, oven-safe pan. Coat with cooking spray or oil.
  7. Layer it up: plantains, crumbles, cheese, repeat. I made 3 layers.
  8. Cover with aluminum foil.
  9. Let it cook in oven for about 20 minutes.
  10. Eat it, obviously.
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