-
30
minPrep Time -
20
minCook Time -
50
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Breakfast
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Classic Vegan Bolón de Verde transforms the traditional Ecuadorian dish into a delightful plant-based feast. Originally known for its rich flavors centered around green plantains and cheese or meat, this vegan version maintains the authentic taste profile using a mix of mushrooms and spices to mimic the savory depth. The dish serves not only as a testament to the versatility of vegan cooking but also pays homage to its South American roots, offering a beautiful blend of cultural tradition and modern dietary preferences. Perfect for breakfast, brunch, or even as a unique side dish, this recipe combines mashed green plantains with a sautéed mushroom mixture, culminating in a crispy exterior with a soft, flavorful interior. Enjoy a journey through Ecuador’s culinary landscape, all while adhering to a vegan lifestyle.
Ingredients
- 1 tablespoon olive oil
- 2 cups mushrooms, finely chopped
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro, for garnish
Steps:
- Boil plantain chunks until tender, about 15 minutes. Drain and mash until smooth.
- Heat olive oil in a skillet over medium heat. Add mushrooms, onion, garlic, coriander, and smoked paprika. Cook until mushrooms are soft and browned.
- Fold the mushroom mixture into the mashed plantains until well combined. Season with salt and pepper.
- Form the mixture into balls or patties. In the same skillet, brown the bolones on each side until crispy.
- Serve hot, garnished with fresh cilantro.
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Dairy-Free, Lunch, Snacks, South American | No Comments » on Vegan Bolón de Verde