Plantain Wellington

Name: Plantain Wellington
Yield: Serves 4
Cuisine: Trinidadian
Ingredients: 1 celery stalk, chopped; 1 tablespoon sriracha sauce; 1 tablespoon onion powder; 3 tablespoons olive oil; 1 tablespoon cold water, optional; ¼ cup (60 ml) nondairy creamer, for brushing; 10 button mushrooms; 2 medium onions, sliced; 1 tablespoon Dijon or American-style prepared mustard; 2 ripe plantains, boiled until soft, pureed, and cooled to room temperature; 3 cups (300 g) pastry flour; 1 teaspoon pink or sea salt; ½ cup (115 g) vegetable shortening; ½ cup (115 g) vegan margarine; Onion Gravy (optional); 1 teaspoon Marmite or Vegemite, optional; 1 tablespoon Jamaican Jerk Seasoning or Bajan Seasoning; 3 cups (720 ml) water; ¾ cup (75 g) walnut halves; ¼ cup (30 g) vital wheat gluten; 1 tablespoon smoked or mild paprika; 3 garlic cloves, pressed; ½ cup (100 g) mashed baked sweet potato, optional; 2 tablespoons Bragg Liquid Aminos or soy sauce; 1 small carrot, peeled and minced; 1 scant teaspoon pink or sea salt; ½ teaspoon ground allspice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

This is a secret . . . well, it was a secret: Ripe plantain in your pie crust does amazing things. Culinary acrobatic things! It creates fat that wasn’t there. This savory pastry has a taste of sweetness and is so soft and delicious. It is a wonder to me, and I hope it will be to you as well. The filling for this Wellington is all things good: walnuts, veggies, and some subtle Caribbean spices, prebaked to prevent a soggy crust. Don’t be intimidated by the number of ingredients; all

Ingredients

Americas
Guyana
Trinidad & Tobago
Pastry
Vegan
Caribbean

Ingredients

Method