Soft creamy Roast Plantain chunks baked in a marinade of fruity allspice, earthy nutmeg and fiery cayenne pepper.
Tantalise your quiver, give a little shiver. And, inhale.
This dish will eliminate any belief that vegan food can’t be simple to rustle up with a few choice ingredients.
- 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.
This savoury dish is vegan and paleo.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 4 plantains, sliced
- 3tbs olive oil
- 4 Allspice
- 1 nutmeg
- ½ tsp cayenne pepper
- ½ tsp salt
- Preheat oven to gas mark 180 degrees Celsius, or if convection oven at 160 degrees Celsius.
- Grind the allspice, nutmeg and salt in a grinder. Transfer to a mixing bowl. Swirl in the cayenne pepper.
- Slice and add in the plantain.
- Transfer to a baking dish. Cover with aluminium and bake in the oven for 30 minutes.
- Serve warm with rice.