| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 358 | 20g | 5g | 44g |
| sugars | fibre | protein | salt |
| 4g | 9g | 8g | 0.3g |
Why I Love Colombian Vegan Patacón con Todo with Vegan Cheese and Guacamole
When I first encountered the Colombian recipe Vegan Patacón con Todo with Vegan Cheese and Guacamole, it struck me as a dish that beautifully marries my love for Southern traditions and coastal flavors. In every bite, you can taste the vibrancy and complexity of the flavors alluding to Colombia’s coastal culture, quite similar to that of my beloved Charleston.
Global Flavors Meet Southern Comfort
In many ways, creating the Vegan Patacón con Todo with Vegan Cheese and Guacamole felt somewhat like transforming a traditional Southern dish into something surprisingly vegan-friendly. I couldn’t help but be reminded of my own kitchen experiences back home, where I would tirelessly knead and roll dough to perfection to create perfectly fluffy and flaky biscuits.
Just like with biscuits, the green plantains require a bit of skill and patience. You’ll need to press, fry, and season them carefully. As a result, their delicate flavor brings me right back to southern fried green tomatoes. You’ve got the same delicious contrast of textures, only without any animal products! While I learned this method from searching traditional Colombian recipes, its similarities to southern cooking made it feel like a natural fit for my kitchen.
Pairings and Variations
This vegan Colombian dish is incredibly versatile and pairs beautifully with many other flavors. It would go well as a side with a zesty salad, or a main with grilled vegetables. I even had it with a cold minty cucumber soup during a sweltering summer lunch – it was divine!
I was inspired to make this dish by Chef Leo Espinosa of Bogotá, Colombia. Leo is well known for his innovative twists on Colombian classics, and I definitely felt that this was a way I could incorporate some of his ideas into my own cooking.
The dish can even be tailored to your preference. If you’re a fan of heat, up the ante with some more Cayenne pepper or pickled Jalapenos. Enjoy it as a snack, a side, or a light lunch – it’s entirely up to you.
Don’t be afraid to experiment and incorporate elements from your own culinary background as well. After all, that’s one of the most beautiful aspects of food – the freedom to express ourselves, our stories, and our traditions through it.
What You’ll Need
- 6 large green plantains
- Vegetable oil, for frying
- Sea salt, to taste
- 1 can black beans, drained and rinsed
- 2 cups vegan cheese, shredded
- 2 large ripe avocados
- 1-2 limes, juiced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small tomato, finely chopped
- 1 teaspoon cayenne pepper, optional
- 1 small handful fresh cilantro, chopped
- 1/4 cup sliced pickled jalapenos, optional
Method
Step One
Start by peeling the green plantains and slicing them into thick slices of about 1 to 1.5 inches.
Step Two
Heat the vegetable oil in a frying pan over medium heat. Once the oil is hot, add the plantain slices to the pan. Fry each side for about 3-4 minutes or until golden brown.
Step Three
Remove the plantains from the pan and lightly sprinkle sea salt over them. Let them cool for a minute or two. Then using a flat object, flatten each plantain slice until it’s about half its original thickness.
Step Four
Return the plantains to the hot oil and fry each side for an additional 2 minutes or until they are crispy and golden. Remove them from the pan and place them on a plate lined with paper towel to get rid of any excess oil.
Step Five
Preheat your oven to 350 degrees F. Arrange the fried plantains on a baking sheet. Top each plantain with black beans and shredded vegan cheese. Bake them in the oven for about 10 minutes or until the cheese has melted.
Step Six
While the plantains are baking, prepare the guacamole. Scoop the flesh of the ripe avocados into a bowl. Mash them with a fork, then add in the lime juice, chopped onion, minced garlic, finely chopped tomato, cayenne pepper (if using), and chopped cilantro.
Step Seven
Once the plantains are finished baking, top them with generous dollops of the guacamole. Add the sliced pickled jalapenos on top of the guacamole for an optional spicy kick. Enjoy your Vegan Patacón con Todo with Vegan Cheese and Guacamole!
