The Best Vegetarian Pastelles

How about some vegetarian pastelles? This is a special pastelle recipe that I’m posting for you all for the NewYear. This is a vegetarian pastelle, and I believe this pastelle rivals all other veggie pastelle.  I say this because this pastelle has a surprising mild sweet and tangy flavor along with the many flavourful seasonings we use in the filling for pastelles.  It’s a taste that has to be experienced.

The Many Types of Pastelles

Experience comes when we have a choice.  Thus, this pastelle recipe increases the amount of choices you have when you are making this popular dish called pastelle.  Already I have posted pork pastelle, beef pastelle, cassava pastelle, flour pastelle, and soya pastelle.  This vegetarian pastelle  is the perfect choice for those who don’t like soya or can’t eat soya.  Also, you’re not sacrificing taste for a meat substitute.

Surprisingly, you won’t feel like you are eating a meat substitute pastelle. Even those who like the regular pastelles don’t miss the meat filling, and I believe this should be a welcoming thought especially for vegetarians who have consciously chosen this diet lifestyle.

Vegetarian Pastelles

But you should not have to choose a particular diet just to eat a veggie pastelle.  Just for the basic reason of taste and diversity in your meals, you should try the many different versions of pastelles.  Of course, one will always be a favorite, but the experience will certainly enrich your palette.

Finally I must say that this vegetarian pastelle is not my creation.  This recipe was contributed by Mrs. C. Mohammed, my cooking mentor.  I am greatly indebted to her for this brilliant recipe.

Vegetarian Pastelles Recipe

Try a new recipe today. You will certainly not be disappointed with the taste of these vegetarian pastelles.

VEGETARIAN PASTELLES

Ingredients:

Filling
2 cups bundle bhaji or spinach, blanched
2 cups ripe plantain (not overripe), diced small
1/4 cup raisins
1/4 cup olives
1/4 cup capers
2 tbsp. oil
2 cloves garlic
4 sprigs fine leaf thyme
1 chive, finely chopped
8 leaves chadon beni
1 tbsp, roucou
Salt to taste
Water

Dough
2 cups Promasa cornmeal (very fine)
3 cups lukewarm water
8 tbsp. vegetable oil or coconut oil or olive oil
1¼ tsp salt
extra oil for wrapping

Wrapping
2 -3 large fig (banana) leaves
String to tie

Directions:

First, prepare the banana leaves.

Cut the fig (banana) leaves and strip them from the midrib.

Carefully place the leaf over a low fire on the stove.

As you notice the colour of the leaf change,  move
the leaf along the fire. Be careful not to burn.
The leaves will become pliable.

Wipe clean and set aside.

Now prepare the filling

Chop the bhaji or spinach. Then place in a clean plastic bag.

Place water in a deep pot.
Add the plantain and the bag of bhagi.

Note: The plantain should not be overripe. It should be ripe but firm

Blanch the bhagi and allow the plantain to cook.

Then strain to release the excess water.

Peel the plantain when it is cooked.

Slice…

…and finely dice the cooked plantain.

Chop the seasoning and the other ingredients for the filling.

Place about 2 tbsp. of oil in a deep pot.

Saute the seasonings.

Cook well, then add the roucou or ketchup.

Add the bhaji and saute for a few minutes.

Saute the bhaji until it is soft.

Then add the plantain.
Stew the seasoned vegetables for 15 minutes.

Add the rest of the ingredients and salt to taste.

The final mixture must be moist before you remove it from the heat.

Now for the Dough

Combine cornmeal, water, salt, and oil to make a soft pliable dough.
Divide the dough into small balls (about 12). Cover with damp cloth to prevent drying.

Now we are ready to make the pastelles.

Dip the ball in the oil. Place on an oiled fig leaf.
On the other side of the press place another oiled leaf then press
Alternatively you can use your hands or a rolling pin to flatten the dough.

Spoon about 2 tablespoon of the filling to the centre of the flattened dough.

Fold the fig leaf (banana) and tie into a neat package.
Tie each parcel a string, which should be about 40 inches long.
Place the prepared pastelles in a colander to steam over hot water.
Steam for 15-20 minutes. Serve cool.

Note: In our case since these were being made to be eaten immediately we didn’t bother to
tie the pastelles!

If you liked this vegetarian pastelles recipe why not leave me a comment.

Ah gone 🙂