Name: Stuffed plantain
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Caribbean
Ingredients: 4 ripe plantain, peeled; 1 canned of black beans; 1 small onion, chopped; 4 garlic cloves, minced; 2 tsp of parsley; 2 tsp of oregano; 1 tsp black pepper; 1/4 tsp of cumin; 1 cup of mixed bell peppers, chopped; **salt to taste; coconut oil

Stuffed plantains – Whet your appetite with some oven baked sweet plantains stuffed with seasoned black beans and sprinkled with vegan cheese.

When it comes to starchy foods I would say that plantain is probably the most contemporary of them all. Around 10 years ago, unless you came from a part of the world that consumed plantain, most people wouldn’t be too familiar with what a plantain actually is let alone canoas.

If you look at the paleo lifestyle you will notice a trend of starch enriched fruit/vegetables, most of which derive from the tropics .ie Africa or the Caribbean.

Plantain is my favourite fruit that is classified as a vegetable, they are so versatile – eat them extra ripe and sweet to the taste or savoury where the skin is green and make tostones.

You will be amazed at how many ways you can prepare some plantain with a different degree of sweet or savouriness to suit.

Inspiration for making stuffed plantains

This stuffed plantains recipe is more on the sweet side, it’s actually a vegan rendition of a Puerto Rican stuffed plantains cuisine called Canoas which means canoe in Spanish. Alternatively, it’s also known as canoas de plantano maduros .

The original version uses ground meat as the plantain filling, however in my case I thought it would be nice to jazz things up a bit for my vegan readers and dedicate this wonderful cuisine to the plant based audience.

With that being said, you do not need to be an avid plant based enthusiast in order to enjoy stuffed sweet plantains. I want people of all dietary requirements to over indulge. All after it is free from gluten and made using vegan cheese so what more could you ask for?

How to make stuffed plantains

To prep the filling if you’re in a hurry simply use canned black beans rather than boiling the dried ones. One can of beans should fill up to four plantain boats.

The black beans are seasoned to true Latin American style using bell peppers, black pepper, onions, garlic, oregano, parsley and cumin.

When purchasing the plantain, you’re looking for plantain that is firm and more of the yellow side with few dark spots. If the plantain is too ripe, it will be too sweet and mash when preparing to stuff.

I kept the recipe as healthy as can be by baking the plantain as opposed to doing it the traditional method which would be frying.

The aim was to eliminate as much fat content as possible and by boiling it you can saving all that grease plus it taste the same anyway.

Another quick note when carving out the inside of the plantains be careful not to cut too deep, you only want to cut deep enough to scoop out the inside to accommodate the filling.

Steps for making stuffed plantains with pictures

Cut the ends of the plantains and slice lengthways down the side of the plantains

Use your hands to peel away the skin and then make a canoe shape in the centre of the plantains

Coat the plantains with oil and bake in the oven

Baked stuffed plantains are………..

Vegan friendly and free from dairy
Very very filling and taste delicious
Easy to make and highly additive
Gluten free
If you’re a meat eat and paleo some people like to sub the black beans for ground beef instead