I was on the phone to my childhood friend Charmaine at the weekend. I’ve known Charmaine since I was 11 years old. We reconnected via Facebook in 2008 and we have been inseparable since. She calls me “Nice thighs” Why? That is a story that I will never share with anyone haha!!
As we were gassing on the phone, she was making so much noise in the background and I said “ Omo” meaning Child, what are you doing? You’re tarnishing my ear drums. She replied “ I am whipping up the ingredients for my plantain Lasagne! My ears perked UP!! What? Plantain What? She replied “Omo I said Plantain Lasagne”.
At this point my mouth was salivating and I immediately requested for the recipe and pictures once she was done.
Char was kind enough to share her recipe with me and also said I must make sure I give her credit on the blog. Omo, that’s a standard practise for me. So this weekend, I made Plantain Lasagne and it was scrumptious!!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
- 3 Bell peppers
- ¼ Black pepper
- 14 Button mushrooms
- 2 Courgettes
- Everyday seasoning
- ¼ Garlic
- Mince made with Soya
- 1 Onions
- Olive oil
- ¼ Of Paprika
- 2 Ripe Plantain
- ¼ Sea salt
- 1 Scotch Bonnet pepper
- 1 Tin tomatoes
- 1 pack of Vegan cheese (Violife)
- 1 Vegetable stock
Preparation
Place your soy mince, chopped onions, garlic, ginger, scotch bonnet, everyday seasoning and paprika in a pan and let it cook for 8-10 mins. Once your mince is nice and brown add your chopped bell peppers and cook for a little bit. Once cooked add your tin of tomatoes.
In a separate pan, place your mushrooms, onions and pan fry it. Add black pepper and chopped courgettes and fry them together.
Once your above mix is cooked, add your mushroom mix to the soy mince and season to taste with some sea salt and vegetable stock. Place on the side to cool down.
While the above is cooking, peel your plantain thinly, season (I used my everyday seasoning & some salt) bake at 30 degrees, gas mark 8 for 25 mins until your plantain is golden.
You can fry your plantain if you wish but make sure you drain the excess oil from frying before combining the layers in your dish.
While your plantain is baking/frying, grate your cheese in preparation.
Time to Layer
Now that all your ingredients are ready, let’s layer our Plantain Lasagne. Place the meat, plantain and cheese in a dish and repeat layers. Top layer should be cheese of course.
Place your dish in the oven at gas mark 5 for 20 mins until your cheese is golden brown.
Are your lips dribbling yet? I know mine definitely are, hehehe!
My plantain lasagne is ready with a side salad of watercress salad, tomatoes, avocadoes and beetroot.
Simply Delicious!
Try this simple and very delicious recipe and share your thoughts and pictures with me on your social media networks # YemSmoothiesInspiredVeganmeal #YemSmoothies
Notes and Observation
My vegan cheese was quite stringy and tasted like the kiddies cheese – Cheesestrings/Babybell.
It also didn’t turn golden brown while it was in the oven but nevertheless my meal was delicious.
Thanks for the recipe Char!! xoxo
What do you think of this vegan meal?
Will you be trying it?
Share your thoughts with me when you and let me know what you think by interacting with me in the comments below and on all my social media networks @YemSmoothies.
Thank you for tuning in! Until the next time Eat Green, Drink Green and Stay Lean…..
