This one’s going to sound a little odd, but you really have to give it a try. The banana adds subtle sweetness, and it’s a great complement to the Worcestershire Sauce and the cumin. I haven’t been to the Caribbean, but it reminds me of it anyway. In fact, I think I can hear tin drums being played…
½ TBLSP vegan butter
1 small ripe banana
Slosh of olive oil
¼ white onion, finely diced
3 ounces meatless grounds (soy ground beef substitute)
1 TBLSP vegan Worcestershire Sauce (my recipe is at the bottom of my Unbacon recipe)
Pinch of ground cumin
Shake or two of salt
A few grinds of pepper
3 TBLSP shredded faux cheese, cheddar or mozzarella flavored
Optional toppings: avocado, lime, cilantro, vegan sour cream, hot sauce
Preheat the oven to 400 degrees Fahrenheit. Grease a single-serving-sized baking dish.
- In a skillet or frying pan, melt the butter and mash the banana. Cook it for about 5 minutes. There should be some browned bits, but most of it should be ooey gooey. Spread the resulting mash in the bottom of the prepared baking dish.
- Using the same pan, add the olive oil and sauté the onions until they’re slightly brown.
- Add the meatless grounds and season with Worcestershire, cumin, salt, and pepper. Cook for about 5 minutes, stirring frequently.
- Add the meatless grounds on top of the banana layer. Then sprinkle the faux cheese on top of that layer.
- Cover with aluminum foil and cook for 30 minutes. Remove the foil and cook for 5 minutes more.
Serve with the toppings of your choice.