Vegan Puerto Rican-Style Mac with Plantains and Sofrito - Cook with Carla

Ingredients

• 4 tablespoons freshly chopped cilantro
• 2–3 cups smashed plantain chips
• 80 grams Follow Your Heart Parmesan-style shreds
• 350–440 grams pasta of choice, already cooked
• 16 slices Follow Your Heart American-style cheese
• 240 millilitres tomato sauce
• 320 grams chopped tomatoes
• 30 grams nutritional yeast
• 1 tablespoon smoky paprika
• 3 tablespoons poultry spice blend
• 480 millilitres coconut milk
• 2 tablespoons organic flour
• 2 tablespoons vegan butter or veggie broth
• 20 grams fresh recao
• 20 grams fresh cilantro leaves
• 1 aji dulce, habanero, or sweet chili pepper
• 35 grams green Cubanelle, Cuban, or Italian long pepper
• 3 tablespoons minced garlic
• 40 grams white onion
• 60 grams red bell pepper
• 60 grams green bell pepper