1/2 cup red lentils (you can use green lentils too)
2 cups water
1 tbsp oil
1 onion, diced
2 cloves garlic, minced
7–8 mushrooms, diced
1/2 red bell pepper, diced
1/2 cup walnuts, crushed (or scrambled tofu/tempeh)
1 tsp oregano
1/2 tsp cumin
1/4 tsp chili powder
1 14.5-ounce can diced tomatoes
2 tbsp tomato paste
1 tbsp apple cider vinegar
1/2 tsp salt
4 ripe plantains
1/4 cup frying oil
1 and 1/2 cup almond milk
2 tbsp cornstarch
1 tbsp nutritional yeast
4 tbsp white miso
1 tsp white vinegar
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
Rinse the lentils and place them in a saucepan. Add the water and bring to a boil. Once boiling, reduce the heat and let simmer for about 15 minutes, or until lentils are tender. Drain excess water if needed. Set the cooked lentils aside.
Heat the tablespoon of oil in a large skillet over medium heat. Once hot, add the onion and garlic and cook for 3-5 minutes.
Add the mushrooms and red bell pepper, and cook for another 7-10 minutes or until red bell peppers are soft.
Add the cooked red lentils, slightly crushed walnuts, oregano, cumin, chili powder, diced tomatoes, tomato paste, apple cider vinegar, and salt.
Cook for about 5-8 minutes over medium heat, stirring regularly. Taste and adjust seasonings if needed. Remove from heat and set aside while you prepare the bananas.
Preheat oven to 350°F (180°C).
Carefully peel the plantain, trying not to break them. Slice the plantains length-wise into thin strips (I make about 4-5 slices per banana).
Heat the oil in a large frying pan. Once hot, arrange the plantain slices in a single layer and fry for about 2-3 minutes per side, or until golden brown. Transfer to a plate with paper towel to drain excess oil. Repeat with the remaining plantain slices. This step makes the plantains softer.
Arrange a layer of plantain in a rectangular baking dish. Top with half of the filling. Repeat with another layer of plantains and the remaining filling.
Prepare the cheese sauce: In a large saucepan, combine all the ingredients together and whisk well until the cornstarch is dissolved. Heat over medium heat, whisking regularly until it starts to boil. Once the sauce has thickened, remove from heat and pour over the filling in the baking dish.
Top with one last layer of plantains and bake uncovered for 25-30 minutes. Let cool a few minutes and serve with a salad on the side!
Leftovers will keep for up to 3 days in the refrigerator. To reheat, cover with aluminum foil and bake in a 350°F preheated oven for 30-40 minutes.