This dish combines typical Venezuelan and Caribbean ingredients to create a delicious, nutritious, and sustainable bowl. It’s the plant-based version of the traditional “Pabellón Criollo”.
Prep: 30 mins
Cook: 1 hr 10 mins
Yield: 6 servings
3 small
sweet peppers (aji dulce), minced (optional)
Salt and pepper to taste
Coleslaw
½ cup
green cabbage, shredded
½ cup
purple cabbage, shredded
½ cup
carrots, grated
¼ cup
cilantro, chopped
½ cup
chives, chopped
2 Tbsp
orange juice
2 Tbsp
apple cider vinegar
1 tsp
cumin
Salt and pepper to taste
Garlic Sauce
1
12.3 oz package silken tofu
2 Tbsp
lemon juice
2 tsp
Dijon mustard
2
garlic cloves
¾ tsp
onion powder
¾ tsp
sea salt
Instructions
Instructions
Black Beans
1. Soak the beans for at least one hour, preferably overnight. Drain and rinse.
2. In a medium saucepan, boil water and add the beans.
3. Cook for an hour or until the beans are tender.
4. Add minced garlic, onion, bell pepper, sweet peppers, cumin, onion powder, salt, and pepper and cook for 10 minutes.
5. Add fresh cilantro and set aside.
Plantains
1. Preheat oven to 400 degrees F.
2. Cut off the ends of the plantains, then slit lengthwise and remove peel.
3. Cut plantains into 1½-inch slices.
4. Place on a baking sheet lined with parchment paper and bake for 20 minutes or until cooked and slightly golden.
Jackfruit Shredded "Meat"
1. In a medium saucepan, add the jackfruit and cover with water. Bring to a boil and cook for 15 minutes. Drain.
2. Shred the jackfruit with your hands, removing any seeds.
3. Place the shredded jackfruit in a bowl with the garlic powder, annatto or turmeric, salt, pepper, cumin, and Worcestershire sauce, and stir well. Allow to marinate for a few minutes.
4. In a skillet over medium heat, add the chopped vegetables along with a few tablespoons of vegetable broth and cook until vegetables are softened. Then, add the marinated jackfruit.
5. Sauté for about 5 minutes over medium heat, then add the remaining vegetable broth, along with the bay leaf and tomato.
6. Cook for a few minutes, stirring regularly. Lower the heat, cover, and simmer for 5 more minutes.
7. Remove the bay leaf.
Coleslaw
1. In a large bowl, combine all the ingredients and set aside.
Garlic Sauce
1. In a blender, process all the ingredients.
Venezuelan Bowl
1. Divide all the components of the recipe equally into 6 bowls, assembling as desired.
Cooking Tips
Cooking Tips
1. It is ideal to prepare the individual ingredients in advance so when it’s time to eat, everything is ready and it is only a matter of assembling and serving the bowls.
2. When chopping the cilantro, make sure to include the stems.
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