Plantain pastelón is a staple in Puerto Rican and Dominican cuisine. You can think of it like a Caribbean lasagna or shepherd’s pie, except made with ripe plantains instead of pasta or potatoes. It is traditionally filled with a meat-based picadillo. This plant-based version is packed with fiber and spices. It is a popular dish to feed a crowd!
2. Cut about 1½ inches off the ends of the plantains and slice the peel lengthwise. Remove the peel and cut the plantains into 1½-inch-wide segments.
3. Place the plantains in a pot and cover with water. Boil for 10 minutes or until thoroughly cooked. Drain and mash with a potato masher.
4. Sauté the onion in a heated skillet for 2 minutes. Add the peppers, garlic, and oregano, and sauté for 3–4 minutes.
5. Add soy curls or cooked lentils, tomato sauce, culantro or cilantro, and Sazón. Sauté for 2–3 minutes. Stir in grated carrot. Add vegetable broth, as needed, to keep the mixture from sticking to the pan.
6. Spread half of the mashed plantains over the bottom of a square 8x8 pan.
7. Pour the cooked mixture over the mashed plantains, then cover with the remaining mashed plantains. Cover tightly with aluminum foil.
8. Bake for 15 minutes. Uncover and broil for an additional 5 minutes. Remove from the oven and let cool for 5 minutes before serving.