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Stuffed plantain recipe

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Ingredients

Adjust Servings:
For Millet & Chickpea Filling
1 oz Olive Oil
5 oz diced Onion
3 oz diced Bell Peppers
1 Bay Leaf
½ oz Garlic Puree
¼ tablespoon Cumin
¼ tablespoon Paprika
¼ tablespoon dry Oregano
½ tablespoon Onion Powder
Salt
Black Pepper to taste
2 oz cooked Chickpeas
8 oz cooked Millet
½ pkg Tempeh bacon (cooked & chopped)
½ oz Liquid Aminos
3 to 4 sweet Plantains
3 oz Coconut Milk
Shredded Coconut , as needed

Stuffed plantain recipe

  • Serves 12
  • Medium

Ingredients

  • For Millet & Chickpea Filling

Directions

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Steps

1
Done

Sauté onions, pepper, bay leaf, garlic and spices in oil over med heat until onions are translucent.

2
Done

Mix in chickpeas, millet, Tempeh bacon, liquid amino

3
Done

Bake plantains in skin at 350° for 20 mins or until soft.

4
Done

Remove plantains from skin. Mash plantains scoop out a portion and stuff with millet mixture and form a ball.

5
Done

Roll each ball in coconut milk all around the plantain to form a tight ball.

6
Done

Bake the balls at 325° for about 8-10 minutes or until heated through.

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Oatmeal with banana and molasses recipe
next
Sweet and sour bean stew recipe
previous
Oatmeal with banana and molasses recipe
next
Sweet and sour bean stew recipe

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