Plantain Flatbread

Plantain flatbread, okra & sweet potato tempura, oyster mushroom asado, bell pepper, cherry tomato, parsley & asparagus cream.

If this recipe has inspired you, check out our vegan Caribbean recipes!

Prep Time: 4 minutes
Cooking Time: 7 minutes
Serves: 4

Method

1. Mix the ripe plantain with flour and seasonings into a food processor. Let it form a dough, then after adding a little bit of flour, work it with your hands nad let it sit for an hour.
2. Cut the sweet potato into half-moon shapes.
3. In a pan saute the portobello mushroom and asparagus, then blend it well together with coconut cream and parsley and seasoning.
4. Mix the almond milk flour and seasoning to create the batter for the tempura, then pass the rest of the okra and half-moon cut sweet potato into the batter, and then the seasoned panko.
5. Let it rest for a few minutes before you put them to deep fry in a hot pan and fry them for 2/3 min.
6. Saute the oyster mushrooms and the rest of the okra with the soy sauce and rosemary in a pan. Cut the fresh bell pepper and cherry tomato into slices.
7. Finally, cut a bit of plantain dough to form a flatbread with your hand, or pasta maker or rolling pin. Then heat it in a hot pan with no oil. Let it cook on both sides. Then it’s time to serve. Et voila, bon appetit!