Baked Vegan Mofongo
I like a challenge, so I took on the most delicious, porky, meaty, fried plantain-y, heart attack on a plate dish I could think of, removed the meat and the fried, and kept the awesome.
“Healthy Mofongo” sounds like an oxymoron, like “Compassionate Conservative”, but after you taste this and look into who’s making charitable donations, it’ll make sense.
3 ripe plantains, skin removed and sliced into ½” pieces
6 cloves garlic
2 T olive oil, divided
8 oz. Seitan, cubed (Seitan is wheat gluten, which is totally fine as long as you aren’t allergic. I know it sounds scary, but that comes from someone trying to sell you a diet plan. Wheat gluten is a great source of meatless protein.)
1 t Adobo
Preheat oven to 400F
Toss sliced plantains and garlic with 1T olive oil, then arrange on a parchment lined baking sheet.
Bake for 15 minutes, then flip them and bake for another 10. Plantains should be browned on both sides, but soft inside. Garlic should be lightly browned.
In a medium bowl, combine the seitan, olive oil, adobo and paprika. Toss until seitan is well coated and red from the paprika.
Heat a non-stick frying pan over med-high heat. Add the paprika coated seitan chunks and cook until crispy.
Combine the seitan, plantains and garlic in the bowl of a food processor. Pulse until combined into a mashy texture. Now you have vegetarian Mofongo.
Fill a small bowl with the Mofongo and use it as a mold. Loosen with a knife around the sides, turn it upside down and drop it on a plate.
Eat while hot.
For a sauce: do whatever you want, or do nothing. I garnished it with some chopped mango, parsley and shallot, squeezed a lemon on it and tossed for a relish/salsa kind of thing.