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0
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minReady in -
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550
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:
- Seasons:all
- Cuisines:
- Courses:lunch,dinner
Recipe Description
Experience the Venezuelan classic with a vegan twist! This Pabellón Criollo swaps out traditional meats for plant-based proteins, beautifully complemented by seasoned black beans, white rice, and fried plantains. Each bite offers a savory experience, complete with the zest of Venezuelan spices, making it a perfect culinary adventure for any vegan looking to explore South American flavors.
Ingredients
- 2 cups white rice
- 1 cup black beans, soaked overnight
- 2 ripe plantains, peeled and sliced
- 200g tofu, shredded
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tomatoes, diced
- 1 tsp ground cumin
- 1 tsp coriander
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro, for garnish
Steps:
- Cook rice according to package instructions.
- Heat 1 tbsp olive oil in a pan over medium heat. Add half the diced onions and garlic, sauté until translucent. Add soaked black beans, cumin, and coriander. Simmer for about 30 minutes or until beans are tender.
- In another pan, heat the remaining olive oil and sauté the remaining onions and bell peppers. Add shredded tofu and tomatoes, cook for about 10 minutes. Season with salt and pepper.
- Fry the plantains in a separate pan until golden brown.
- Assemble the dish by placing rice on a plate, topped with black beans, tofu mixture, and fried plantains. Garnish with fresh cilantro.
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