Vegan Pastelón – Pisqueya

Ingredients

• 6 large yellow plantains
• 1 lb. plant-based ground “beef”
• 1 small onion, chopped
• ½ cup bell pepper (any color), chopped
• 5 garlic cloves, shredded
• ¼ cup sofrito
• 1 tbsp Pisqueya Adobo, divided
• ½ cup tomato sauce
• 2 tbsp. tomato paste
• 1/3 cup manzanilla olives, pitted and sliced
• 1/3 cup roasted peppers, sliced
• 1 to 2 cups vegetable broth, or as needed
• Avocado oil, for cooking
• Salt and black pepper, to taste
• 1 cup Vegan cheese (I used vegan mozzarella and vegan cheddar)