Plantain Omelette Vegan Recipes
VEGAN MOFONGO (FRIED MASHED PLANTAINS)
Mofongo is a fried plantain-based dish from Puerto Rico. It is typically made with fried green plantains mashed together in a pilon (which consists of a wooden mortar and pestle), with broth, garlic, olive oil, and pork cracklings or bits of bacon. This version is completely vegan. It was delicious and everyone enjoyed it!
Provided by Healthy Delights by Libelula
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
- Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
- Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 114.2 g, Fat 9.6 g, Fiber 9.2 g, Protein 6.5 g, SaturatedFat 1.4 g, Sodium 680 mg, Sugar 54.2 g
PLANTAIN OMELETTE (VEGAN)
This was an interesting idea and I'm definitely going to come up with other fillings for this omelette as well. The plantains are a bit sweet and the garlic cashew cheese compliments them very nicely. I think sauteed onions, garlic, bell peppers, avocado, roasted red peppers, tomatoes, and diced fried potatoes in any combination would work as well. You can substitute green bananas if you can't get plantains. Feel free to use vegan cheese instead of the nut cheese. You can also boil the plantains ahead of time and let cool in the refrigerator until you are ready to make the dish. This is not an "egg substitute" - this is a whole new spin off here and it actually really works - nice breakfast meal and very satisfying without all the artery clogging. Adapted from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi
Provided by Mindelicious
Categories Breakfast
Time 1h
Yield 4 omelettes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the ends off the plantains (or bananas) and score the sides. Place the scored plantains in a 3 quart sauce pan, cover with water, and boil for 20 minutes until you can easily poke a fork through them.
- While waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside.
- Drain the water from the bananas and let cool (I just throw them in the freezer for a couple minutes). Remove peels which should come off easily and place plantains in a large mixing bowl. Mash with a fork or masher.
- Add flour and baking powder to plantains and knead into a dough. Separate dough into 4 pieces. Roll into balls. Flour the counter and roll the balls into 5 inch circles.
- Heat a skillet over medium heat until hot. (cast iron works well). Pour a small amount of coconut oil into skillet and fry cake on one side until golden, approximately 3 minutes.
- Flip and cover ½ of cooked side with nut cheese, green onions, carrots and cilantro. Once underside is done fold over like an omelet and serve hot.
Nutrition Facts : Calories 730, Fat 42.7, SaturatedFat 8, Sodium 1450, Carbohydrate 85.7, Fiber 7.3, Sugar 32, Protein 14.6
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