Pastelón was always one of those dishes that made our kitchen feel alive. I remember the smell of sweet plantains caramelizing, the laughter in the background, and the excitement of a big family meal. Growing up, it was made the traditional way: with ground beef, eggs, and cheese layered between golden plantains.
Now, when I make my version of vegan pastelón, I still feel that same warmth and nostalgia, but with a twist that reflects who I am today. Lentils, walnuts, and creamy mashed plantains replace the meat and dairy, creating layers that are every bit as hearty, comforting, and full of Puerto Rican flavor.
I usually make this dish for Thanksgiving, Christmas, and family gatherings. It’s a casserole that feeds a crowd and invites everyone to grab seconds. Even plant-based, it carries the same spirit of celebration, comfort, and connection.
Whether you call it piñon or plantain lasagna, or Pastelón, it’s more than just food. It’s memory, culture, and love on a plate.
Jump to:
- What Is Pastelón
- Why You’ll Love This
- Ingredients & Substitutions
- Step-By-Step Recipe
- How to Layer Pastelón
- Tips for the Best Vegan Pastelón
- Where to Find Plantains
- What To Serve With Plantain Lasagna
- How to Store Pastelón
- More Vegan Puerto Rican Recipes
- FAQs About Vegan Pastelón
- Vegan Pastelón (Puerto Rican Plantain "Lasagna")
What Is Pastelón
Pastelón (pronounced pa-stay-loan) is a Puerto Rican casserole, often called plantain lasagna, made by layering sweet plantains with a filling, traditionally seasoned ground beef, cheese, or eggs.
This vegan version swaps those for mashed ripe plantains and a flavorful lentil filling. Also known as piñon in some regions, pastelón comes in different variations across Puerto Rico, but at its heart, it’s always a comforting, flavorful layered casserole.
Why You’ll Love This
- It’s hearty and flavorful: This vegan pastelón blends sweet mashed plantains with savory lentils, walnuts, olives, and spices.
- Perfect for celebrations: Plantain lasagna is ideal for family gatherings, holidays, and potlucks.
- Easy to make: With simple ingredients and straightforward steps, this casserole comes together beautifully.
Ingredients & Substitutions
- Ripe plantains: Black and soft plantains are essential for creamy, sweet mashed layers. If using less ripe plantains, let them sit out until tender to the touch.
- Vegan butter: Adds richness to the mashed plantains. Olive oil can be used instead if preferred.
- Vegan milk: Soy milk was used here, but almond or oat milk also works. Choose an unsweetened variety.
- Olive oil: Used to sauté the sofrito and build flavor for the lentil filling.
- Sofrito: A Puerto Rican flavor base made of onion, peppers, garlic, and herbs. Homemade sofrito is best, but store-bought can be used.
- Walnuts: Add texture and richness to the filling. Sunflower seeds can be substituted for a nut-free version.
- Oregano: A classic seasoning that brings herbal depth. Dried or fresh can be used.
- Adobo seasoning: A blend of garlic, onion, salt, and spices for bold flavor.
- Sazon: A seasoning blend with annatto that adds color and flavor.
- Black pepper: Adds a bit of sharpness and balance.
- Green olives with pimentos: Salty, tangy, and traditional in Puerto Rican cooking.
- Green lentils: The hearty base of the filling. Brown lentils can also work, but avoid red lentils, which break down too much.
- Water: Used to simmer the lentils.
- Tomato sauce: Adds moisture and ties the filling together.
- Optional vegan cheese: Can be sprinkled on top or layered in for extra creaminess.
Step-By-Step Recipe
- Prepare the mashed plantains: Boil peeled plantain chunks with salted water until fork-tender, about 10 minutes. Drain, then mash with vegan butter, vegan milk, and a pinch of salt until smooth. Set aside.
- Make the lentil filling: Heat olive oil in a saucepan, then sauté sofrito until fragrant. Add walnuts, oregano, adobo, sazon, black pepper, and olives. Stir, then add lentils and water. Simmer uncovered until tender, about 20 minutes, then stir in tomato sauce and cook for 5 more minutes.
- Assemble and bake: Preheat oven to 350°F. Grease an 8x8 dish, then layer half the mashed plantains, all the lentil filling, and the remaining plantains. Brush with oil, cover with foil, and bake for 25–30 minutes. Uncover and broil for 4–5 minutes until golden. Cool 15 minutes before slicing.
How to Layer Pastelón
Layering this vegan pastelón is easy and only involves three steps:
- Spread half of the mashed plantains evenly on the bottom of your baking dish.
- Spoon all of the lentil filling over the plantains.
- Top with the remaining mashed plantains and brush lightly with oil.
Bake until golden and bubbly, just like a traditional plantain lasagna.
Tips for the Best Vegan Pastelón
- Use very ripe plantains: They should be blackened and soft to create creamy mashed layers.
- Let the filling simmer fully: Cooking the lentils until tender ensures the plantain lasagna holds together well.
- Rest before serving: Cooling for at least 15 minutes helps the layers set and makes slicing easier.
Where to Find Plantains
Ripe plantains are available at Latin, Caribbean, African, and many Asian grocery stores. Some larger supermarkets may also carry them.
If you find only green plantains, leave them on the counter to ripen for up to two weeks. To speed things up, place them in a paper bag.
Once the skin is mostly black and the plantain feels soft, it’s ready for your vegan pastelón.
What To Serve With Plantain Lasagna
Vegan pastelón pairs beautifully with Puerto Rican side dishes. Try it with Puerto Rican yellow rice, habichuelas guisadas, and sliced avocado for a balanced plate.
It also goes well with Puerto Rican spaghetti, fried sweet plantains, or mushroom pernil. These dishes make any table feel like a holiday feast.
How to Store Pastelón
Once cooled, cover tightly or transfer to an airtight container. Store in the refrigerator for up to 3 to 4 days.
For longer storage, freeze portions for up to 2 months.
To reheat, bake until warmed through or heat gently on the stovetop. Avoid microwaving, which can make the plantains rubbery.
More Vegan Puerto Rican Recipes
Did you try out this vegan pastelón recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off your plantain lasagna creation with us!
FAQs About Vegan Pastelón
Pastelón is made with layers of ripe sweet plantains, a savory filling (traditionally ground beef, but here lentils and walnuts), and sometimes cheese. It’s often compared to lasagna because of its layered structure.
Pastelón is a Puerto Rican dish. While the Dominican Republic has its own plantain-based recipes, pastelón as it’s known today is a staple of Puerto Rican cuisine.
Piñon and pastelón are similar plantain casseroles, but piñon is often layered with sliced fried plantains, while pastelón is commonly made with mashed plantains. Both highlight sweet plantains as the main component.
The key to a good pastelón is using very ripe plantains. They should be soft to the touch with plenty of black spots. This ensures a naturally sweet and creamy mash that balances the savory filling.
Definitely. You can assemble the pastelón a day in advance, keep it covered in the refrigerator, and bake it the next day. Reheat leftovers in the oven until warmed through.
Yes, pastelón freezes well. Let it cool completely, then wrap tightly in foil or store in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Vegan Pastelón (Puerto Rican Plantain "Lasagna")
Ingredients
Mashed Plantains
- 5 ripe plantains peeled and cut into 2-inch chunks
- Salt
- 2 tablespoons vegan butter
- ¼ cup vegan milk soy milk was used
Lentil Filling
- 2 tablespoons olive oil
- 3 tablespoons sofrito
- ½ cup walnuts crushed or chopped
- 1 teaspoon oregano
- 1 teaspoon adobo seasoning
- 1 teaspoon sazon
- ½ teaspoon black pepper
- ⅓ cup pimento-stuffed green olives halved
- 1 cup green lentils rinsed and pick out any debris and broken lentils
- 3 cups water
- ¼ cup tomato sauce
Instructions
Mashed Plantains
- Place the plantains, water, and 1 teaspoon of salt in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium-low and simmer until the plantains are fork-tender, about 10 minutes.
- Skim off any foam and drain the water.
- Transfer the plantains to a large bowl. Mash with a potato masher or fork. Stir in ¼ teaspoon of salt, vegan butter, and vegan milk until smooth. Set aside.
Lentil Filling
- Heat olive oil in a saucepan or Dutch oven over medium heat. Add sofrito and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in walnuts, oregano, adobo seasoning, sazon, black pepper, and olives. Cook for 1 minute.
- Add lentils and water. Stir well, then bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, or until lentils are tender.
- Stir in tomato sauce and simmer for 5 more minutes. Remove from heat and set aside.
Assemble Pastelón
- Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish.
- Spread half of the mashed plantains evenly in the dish, pressing down to form a flat layer.
- Add all of the lentil filling, spreading it evenly over the plantains. Top with the remaining mashed plantains, smoothing the surface. Brush the top with oil.
- Cover with foil and bake for 25–30 minutes. Remove the foil and broil for 4–5 minutes until golden.
- Let cool for 15 minutes before serving.
Notes
- Feel free to top off the pastelón with vegan cheese. The vegan cheese can also be added between the layers, similar to lasagna.
- I suggest using homemade sofrito. Store-bought sofrito just isn't the same.
- This recipe serves about 6 people.
- Be sure the plantains are very ripe. They need to be tender to the touch, so we can yield soft and creamy mashed plantains.
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Ruth
Will this work with unripe plantains? I'm asking because I prefer the flavor of unripe plantains.
Aly Michell
Hey Ruth! I haven't tried making pastelón with green/unripe plantains, so I cannot say for sure. However, I'd imagine the plantains will be tougher in texture.
Noelia Adorno
If you boil the green plantains and make them like mashed potatoes is way better
Aly Michell
Heck yes! That's how I do it in my vegan pastelón recipe!