Roast Plantain

by Edward Daniel
Roast Plantain is vegan and paleo. Image by Edward Daniel (c).

Tantalise your quiver, give a little shiver. And, inhale.

Soft creamy Roast Plantain chunks baked in a marinade of fruity allspice, earthy nutmeg and fiery cayenne pepper.

This dish will eliminate any belief that vegan food can’t be simple to rustle up with a few choice ingredients.

Make this:

  • When you’re at your local Asian greengrocers and want a vegetable that you don’t normally cook with
  • When you’re limited for time and a dish that’ll have you punching the air as you bite into it
  • When you’ve got Dave over from your team at work for a spot of dinner and want to impress him with your culinary skills

Roast Plantain was inspired through grabbing lunchtime dinners at the local Caribbean take out – and salivating over the roast plantain with rice.

Plantain is known as the cooking banana. It’s the unsweet variety of banana.

Roast Plantain is vegan and paleo.


Edward x

Roast Plantain is vegan and paleo. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 plantains, sliced
  • 3tbs olive oil
  • 4 Allspice
  • 1 nutmeg
  • ½ tsp cayenne pepper
  • ½ tsp salt


  1. Preheat oven to gas mark 180 degrees Celsius, or if convection oven at 160 degrees Celsius.
  2. Grind the allspice, nutmeg and salt in a grinder. Transfer to a mixing bowl. Swirl in the cayenne pepper.
  3. Slice and add in the plantain.
  4. Transfer to a baking dish. Cover with aluminium and bake in the oven for 30 minutes.
  5. Serve warm with rice.

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