Vegan Stuffed Plantains
I'm Puerto Rican, and I grew up eating fried plantains, boil plantains, mashed plantain, you name it, plantain I ate it. Coming up with this recipe was simple. Stuffing plantains is no new idea but turning them vegan is something I hadn't seen before. So here it is..
Ingredients 4-6 plantains (depending on how many plantain cups you want to make. each plantain will make 3-4 cups)
Salsa 1 slicing tomato, chopped (I used the outer part not the seedy part) 1/2 red onion, chopped 1 heaping tbsp jalapenos, chopped 2 tbsp lime juice Salt and pepper to taste
Lentil filling 1 - 1/2 cup dry lentil beans, uncooked Water, enough to cover lentils with 1" above 1 tsp garlic powder 1 tsp oregano 1/4 tsp cumin 1/4 cup sofrito, I used (my recipe here) Salt and pepper to taste
Extra Vegetable oil for frying Tostonera for cupping or lemon squeezer to shape cups
Directions Starting with the lentils, in a medium size pot add in everything for the lentil filling. Bring to a boil and lower to a simmer cover and allow to soften for 35-45 minutes or until the lentils have softened. In a small mixing bowl mix together the salsa ingredients and set aside.
Cut the edges of the green plantains, about 1 inch from the end and toss those pieces. Cut the plantains into 1 1/2 to 2 inch pieces.
Using a knife cut a slit into the skin on the plantain, careful not to cut through the meat of the plantain. With the knife carefully lift the edges of the skin and continue to remove the skin with your hands, until the plantains are all peeled.
In a large frying pan add enough oil to cover the plantains half way (while the plantains are laying side ways). Heat the oil to a medium low, but more towards the low end.
Add in the green plantains on their side to fry at a low heat. Fry 4-5 minutes per side until the become gold. DO NOT fry on high heat or the plantains will brown and become hard and very difficult to shape. This low frying is to achieve softening of the plantains.
Remove plantains from oil and place into a paper towel linen plate. Save oil for double frying.
Using a lightly oiled tostonera or lemon squeezer, shape plantains into cups by placing the plantains into the space of the lemon squeezer or tostonera and gently squeeze until the cup shape is formed. Continue this process until all cups are done.
Heat the same oil which was used to soften the plantains, to a medium high heat. Carefully place the plantain cups into the oil and using a spoon. Spoon in hot oil into the cups as they fry. Fry for approx. 2 minutes, or until golden brown. This should happen quickly.
Remove and place onto paper towel linen plate.
To assemble, add cooked lentils into the cups and over that add a spoonful of salsa.
All that is left to do now is ENJOY!