Home: Recipes: Appetizer


Category (Vegan): Appetizer, Gluten-free, Mexican



2 yellow plantains
1 yellow onion
10 mushrooms
5 lettuce leaves
1/4 red cabbage
1 can black beans
2 cup shredded vegan cheddar cheese
Grapeseed oil mist
3 small avocados
1/2 lemon
1 clove garlic
Salt and pepper


Preheat oven to 350 F.

Slice plantains into coins (easiest on a mandolin).

Line 2 baking sheets with parchment paper and a mist of grape seed oil.

Slice onions, mushrooms, lettuce, and red cabbage

Rinse black beans.

Peel and cut avocados.

Mince garlic.

Lay cut plantain on peeped cookie sheet. Mist grape seed oil on top. Sprinkle with salt and pepper.

Place in oven for 30 minutes, flip half way through.

Sauté onions in a skillet. Once golden brown add mushrooms.

Heat black beans.

Once plantains chips are done, sprinkle cheese on top.

Next sprinkle onions, mushroom, and black beans.

Place under broiler until cheese is melty.

Top with red cabbage and lettuce.

Mash together avocados, minced garlic, lemon juice, salt and pepper.

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