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Stuffed Plantain Cups (aka Tostone Rellenos)

Traditional Stuffed Plantain Cups use shredded beef but are easily veganized by using jackfruit or mushrooms. Destiny makes carnitas-style mushrooms using king oyster mushrooms and topping them with a fresh pico de gallo.
Course Appetizer, Lunch
Cuisine Latin

Ingredients
  

  • 1 green plantain
  • 1-2 cups oil of your choice to deep fry
  • 1 king oyster mushroom
  • 1 TBSP soy sauce
  • 1 TBSP sesame oil
  • ½ TSP black pepper
  • 1 tomato
  • 1 jalapeno
  • 3 sprigs of cilantro
  • ¼ of a red onion
  • 1 TSP lime juice
  • Garlic powder to taste

Instructions
 

  • Plantain Cups
  • Cut off the ends of your green plantain and slice the skin to peel off.
  • Chop plantain into 1 inch pieces and fry in oil of your choice until golden brown (5 mins).
  • Remove plantains from oil and place them in a lemon/lime squeezer to smash and form cups.
  • Place plantains back into oil face down and fry until crispy (2-3 mins).
  • Remove, place on a napkin to soak up the oil and season with garlic powder.
  • Carnita Style Mushroom Filling
  • Chop off the top and bottom of a king oyster mushroom, slice in half, and use a fork to shred into strips.
  • Add 1 TBSP of sesame oil to a pan on medium high and add oyster mushrooms.
  • Let the mushrooms absorb all of the sesame oil. (They will look slimy but trust the process).
  • Once they start to crisp up and brown, add 1 TBSP of soy sauce and ½ tsp of pepper.
  • Stir until the mushrooms fully absorb all of the soy sauce.
  • Pico de Gallo Topping
  • Finely dice a tomato, jalapeno, cilantro and red onion and add about 1 TSP of lime juice.
  • Take the plantain cups and fill them with the mushroom filling. Top with pico de gallo and serve!
Keyword vegan
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