One of my all time meals is beans, rice, and fried plantain. If someone was to throw me on an island and ask me what I wanted to eat during my remaining stay there, that would be it. Oh, as long as I had some coconut water too. I’ll be straight.
It all goes well together, the sweetness of the fried plantain with savoriness of the beans and rice combo. It’s way too good. So I decided to veganize a classic dish which had those exact same components. An iconic dish from the beautiful land of Cuba, Ropa Vieja. Ropa Vieja which means “old clothes” in Spanish is typically made with shredded flank steak cooked down in vegetables and a savory tomato based sauce. In this case, we’re going to use jackfruit to simulate the shredded meat texture without missing out on any of the flavor.
We’ll use tomato paste and liquid browning sauce to help the dish achieve it’s rich dark color and once it cooks down with the veggies, the flavors will pop. You might eat it all before you get a chance to pair it with the fried plantain and rice!
You can also make this dish in a slow cooker, I didn’t try it yet. But, I will update it once I do to let you know the exact directions! Should be just a matter of throwing all the ingredients in there and letting it cook down for a couple hours. I’ll let you know.
- 2 Cans Jackfruit (Washed and Shredded)
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Medium White Onion
- 3 Cloves Minced Garlic (sub 1-2 Tbsp Granulated Garlic)
- 1 Serrano Pepper (thinly sliced)
- 2 Tbsp Tomato Paste
- 1 Tbsp Liquid Browning Sauce (Kitchen Bouquet)
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin Powder
- 1 Tsp Dried Parsley
- 1 3/4 Cup of Vegetable Stock (I used Better Than Bullion “No Beef”)
- Juice of half of Lemon
- 2 Tbsp Grapeseed Oil
- Pink Salt/Pepper to taste
- 1 Large Ripe Mango (Finely Dice
- 1/4 Red Onion Diced
- 2 Tbsp Freshly Chopped Cilantro
- 1 Tsp Lime Juice
- Dash of Cumin
- Dash of Salt
- 1 15oz Can of Black Beans (Drained)
- 3/4 Cup Vegetable Stock
- 1 Tsp Granulated Garlic
- 1 Tsp Smoked Paprika
- 1 Tsp Cumin
- 1 Tsp Cilantro
- 1 Tsp Dried Oregano
- 1 Tsp Coconut Sugar
- Pink Salt/Pepper to taste
- 2-3 Very ripe plantain
- Prep all your veggies. Thinly slice your peppers and onions.
- Wash and shred your jackfruit to remove all brine flavor and seeds from the product. While you let the jackfruit drain and dry, heat 2 tbsp of grape seed oil in a large cast iron skillet over medium heat.
- Add in all of your drained jackfruit and let cook down for 7-8 minutes. Once cooked down, add in your fresh veggies (bell peppers, Serrano pepper, and onions.) Continue to cook down for another 8-10 minutes or so. You want the veggies to start to wilt down.
- Once you mixture is cooked down, add in your liquid browning, and tomato paste. Toss your jackfruit mixture until it’s all coated and cook for about 1 minute.
- Now, it’s time to add in your stock. Slowly add in your vegetable stock and stirring your mixture making your you get everything that’s coated on the bottom. It’s now the perfect time to add in your seasonings. Add in your salt, pepper, garlic, cumin, smoked paprika, dried parsley. Let cook down on low heat, covered for 30 min. Checking periodically until mixture cooks down and thickens up. Once finished, squeeze the juice of the half lemon over finished product.
- Taste and adjust seasonings as needed.
- Serve with your choice of rice.
- Combine all ingredients in a bowl and mix until incorporated.
- Combine all ingredients in small saucepan and cook on low heat until well incorporated. Stirring occasionally.
Deep Fried Plantain
- Cut plantain into equal parts. Deep fry for about 3-4 minutes or until golden brown and delicious.