Vegan Canoas de Plátano Maduro are ripe plantains that are slit open, stuffed with a savory beefless ground mixture, and then baked until tender and delicious. The result is a boat-like dish that’s both visually appealing and mouth-wateringly tasty.
Undoubtedly, Puerto Rican cuisine is a vibrant mixture of flavors and traditions. One dish that stands out for its blend of sweetness and savoriness is Canoas de Plátano Maduro. Although canoas de plátano are traditionally made with ripe plantains stuffed with meat, this dish is easily adaptable to a vegan diet. Here’s a guide to making your Vegan Canoas de Plátano Maduro, a culinary journey that promises to be both satisfying and nourishing. These were my favorites growing up. I enjoy them over white rice with salsa and avocado.
Have you tried Platanos Maduros?
When it comes to Puerto Rican food, plátanos maduros (ripe plantains) hold a special place in the hearts of many of us. Their sweet and savory versatility makes them a staple in our Puerto Rican cuisine. One of the most delightful ways to enjoy sweet plantains is through canoas de plátano maduro.
What are Canoas de Plátano Maduro?
This dish, which translates to “Sweet Plantain Canoes,” combines the sweetness of ripe plantains with a savory meat filling, creating a perfect balance of flavors. Whether you are new to Puerto Rican cuisine or curious about it, this recipe will surely become a favorite.
Tips for the Perfect Vegan Canoas:
- Ripe Plantains: Make sure your plantains are ripe (yellow with black spots) for the best sweetness and texture.
- Meat Options: Feel free to use your favorite meat or meat substitute.
- Extra Flavor: Add a splash of hot sauce or a pinch of cayenne pepper to the meat filling if you like a bit of heat.
- Toppings: I like adding salsa and avocado dressing.
I make this vegan picadillo for my empanadas, pastelon, canoas, and other recipes.
Canoas de Plátano Maduro are perfect for a comforting dinner or a unique dish to impress your guests. This blend of sweet and savory flavors is a true representation of Puerto Rican cuisine’s rich culinary heritage. Give this recipe a try, and let the tropical flavors transport you to the beautiful island of Puerto Rico!
Enjoy cooking and eating this delicious dish. Don’t forget to share your experience and any tweaks you made to the recipe in the comments below. ¡Buen provecho!
If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your delicious creations!
Other Puerto Rican Recipes with Plantains:
Puerto Rican Pastelon – Vegan Recipe
Puerto Rican Tostones – Fried Plantains
Asopao de Gandules Vegano con Bolitas de Platanos
Vegan Canoas de Plátano Maduro
Ingredients
- 3 ripe plantains
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1/2 green pepper finely chopped
- 2 small sweet peppers finely chopped
- 1 tbsp minced garlic
- 1/2 bag beefless crumbles
- 1 pack of baby bella mushrooms finely chopped
- 1 can black beans washed and rinsed
- 1/2 cup tomato sauce
- 1 tsp adobo seasoning
- 1 tsp sazon seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- fresh cilantro finely chopped
- 1 tbsp green olives
- 1-2 cups vegan cheese
- salsa to serve optional
- avocado to serve optional
Instructions
Prepare the Plantains
- Preheat your oven to 375°F (190°C)
- Peel the plantains by cutting off both ends and slicing the skin lengthwise. Remove the peel carefully.
- Cut a slit down the length of each plantain without cutting all the way through to create a pocket for the filling.
- Place the plantains on a baking sheet lined with parchment paper.
- Brush the plantains with a small amount of olive oil to enhance browning.
- Bake the plantains in the preheated oven for 18-20 minutes or until they are soft and golden.
Prepare the Filling
- While the plantains are baking, heat the olive oil in a skillet over medium heat.
- Add the finely chopped veggies and minced garlic to the skillet and sauté until they are fragrant and the onion becomes translucent.
- Add beefless crumbles, mushrooms, black beans, and tomato sauce. Stir to combine.
- Add the seasonings and green olives. You can add a tablespoon of veggie broth if necessary.
- Cook the mixture for an additional 5-7 minutes, allowing the flavors to meld together. Remove from heat.
Stuff the Plantains
- Once the plantains are done baking, remove them from the oven and carefully open the slit to create a larger pocket.
- Fill each plantain "canoe" with the beefless mixture. If using vegan cheese, sprinkle it on top of the filling.
- Return the stuffed plantains to the oven and bake for 10-15 minutes, or until the vegan cheese is melted.
Garnish and Serve
- Remove the plantains from the oven and let them cool slightly.
- Garnish with freshly chopped cilantro, salsa, avocado, or your favorite topping.
- Serve the canoas hot, either as a main dish or a side.
Me encantan!! Se ven muy ricas! ??
Muchas gracias, me alegro mucho!
Muchas gracias!