Pastelon Vegano de Platano Maduro

Ingredients

• 5 tablespoons olive oil
• 1 large red onion (finely chopped)
• 4 large portobello mushrooms (or 8 porcini mushrooms, finely chopped)
• 1 red bell pepper (finely chopped)
• 1/2 cup lentils ([120 g] raw brown lentils, rinsed)
• 1 teaspoon freshly ground pepper (or to taste)
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon oregano (dried and ground)
• 1 teaspoon salt (or more, to taste)
• 1 cup tomato sauce
• 1 1/2 tablespoons soy sauce
• 1/4 cup curly parsley (chopped)
• 6 ripe plantains
• 1 teaspoon salt
• 1/4 cup olive oil (divided)
• 1/4 cup minced parsley (to garnish)

Instructions

1. 1

   --- 1. Make the filling ---

2. 2

   You can see instructions and a video for this recipe.

3. 3

   --- 2. Boil the plantains ---

4. 4

   Peel the plantains and boil them in a pot, adding 1 teaspoon of salt to enough water to cover the plantains plus 1 inch [2.5 cm].When the plantains are cooked (about 15 minutes), remove from heat.

5. 5

   --- 3. Mash the plantains ---

6. 6

   Remove the plantains from the water and mash them, adding half of the olive oil until they become a very smooth purée.

7. 7

   --- 4. Make the pastelón ---

8. 8

   Brush the bottom of a (6 x 9 inch [15 x 21 cm]) baking pan with olive oil. Place half of the plantains in the baking pan and spread evenly with a fork.Cover with the vegan picadillo filling, then with the remaining plantains, spreading in even layers.Brush the top layer of plantains with olive oil.

9. 9

   --- 5. Bake ---

10. 10

    Bake in a preheated oven at 350ºF [175ºC] until the plantains are slightly browned.

11. 11

    --- 6. Serve ---

12. 12

    It is easier to remove from the pan if you wait about 5 minutes after taking it out of the oven.Garnish with parsley before serving.