Go Caribbean with Vifongoby Doug White, Rotary Club of St. Thomas East Eco

Here’s a delicious and wholesome variation on a classic plantain recipe, part of the vegan organic menu our club served to District 7020 Governor David Kirkaldy during his visit this summer.  “The St. Thomas East Eco meeting was great, and we had a super plant-based meal. The club is doing such a great job by being focused vs trying to be all things to all people,” said DG David.  We invite you to go Caribbean with Vifongo!

Vefongo is a plant-based version on Mofongo, a classic Puerto Rican plaintain dish. Our version is topped with lentils and sprouts. This recipe serves 4-6 people, depending on the size of the plantains.   For your health and our rivers’ and oceans’ health, please buy organic whenever possible.

Here’s how to make Vefongo.

Vefongo Ingredients

  • 4 soft ripe yellow plantains
  • 1 Tbsp Sazon seasoning
  • Black pepper and Himalayan salt to taste
  • 1 tsp Ceylon cinnamon

Sazon Seasoning Mix

  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1 Tbsp. oregano
  • 1 Tbsp. cilantro
  • 1/2 tsp black pepper
  • ½ tsp. Himalayan salt
  • 1 tsp. sumac
  • 1 Tbsp ground flax seeds

Black Lentil Ingredients

  • 2 cups washed lentils (black or green)
  • in 4 cups of water
  • 2 bay leaves
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 Tbsp. sumac
  • Black pepper and Himalayan salt to taste
  • 2 Tbsp. light soy sauce
  • ½ cup nutritional yeast

To make the lentils: Place all lentil ingredients in a large pot, bring to a boil, reduce to a slow boil and simmer until the lentils are tender and most of the liquid has evaporated.  When finished cooking, add the soy sauce or aminos and the nutritional yeast.

To make Vefongo: Cut the ends off and peel the plantains, chop into 3” sections, cut longitudinally into three slices.  Place the long slices onto parchment paper on a baking sheet, lightly sprinkle with the cinnamon, and air fry or bake in the oven at 425 degrees until lightly brown.   Combine all Vefongo ingredients in a bowl or large wooden mortar and mix until well-combined. Add salt and pepper to taste.

To serve:  put an ice cream scoop of Vefongo on a plate, make an indentation in the scoop, and add lentils.  Top the dish with broccoli sprouts. Enjoy!