Vegan Canoas de Plátano Maduro
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.
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.