Mouthwatering Vegan Colombian Dinner: Plantain Tostones & Avocado Salsa

Allergens

None

Ingredients

• 4 green plantains 2 ripe avocados 1/2 cup red onion, finely chopped 1/2 cup cilantro, finely chopped 1 lime, juiced 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil Optional: Vegan sour cream

Instructions

1. Peel and slice the plantains into 1 inch thick rounds.
2. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat. Fry the plantain slices until golden brown, approximately 3 minutes per side. Remove from the pan and place them on a paper towel to drain the excess oil.
3. In a large bowl, mash half of the fried plantains with a potato masher or fork, leaving the other half whole. Season with salt and pepper to taste.
4. To make the avocado salsa, in another bowl combine the diced red onion, chopped cilantro, lime juice, salt, and black pepper. Mash the avocados into the mixture until smooth and creamy.
5. In a separate pan, heat 1 tablespoon of olive oil over medium high heat. Fry the mashed plantains for about 2 minutes per side until golden and crispy.
6. Arrange the tostones on a serving plate, drizzle with vegan sour cream if desired, and top with the avocado salsa. Serve immediately.

Chef’s Insight

The contrast of textures in this dish - crispy plantains and creamy avocado salsa - creates an unforgettable dining experience.

Notes

Serve this delicious vegan Colombian dinner with a refreshing fruit salad for a well-rounded meal.