Rice, Vegan Shredded Beef, Fried Plantain & Lentils Recipe

Prepare jackfruit

Drain canned jackfruit and rinse briefly. Remove any core pieces and seeds, then pull apart pieces with your fingers or two forks to create a shredded texture. Set aside.

Make seitan dough

In a bowl combine vital wheat gluten and chickpea flour. Add smoked paprika, garlic powder, onion powder and black pepper and mix. Whisk warm vegetable broth with 1 tbs soy sauce until blended, then pour into dry mix. Knead 1–2 minutes until a firm elastic dough forms. Break dough into small pieces (about 8) and gently pull/ shred them slightly to resemble strands.

Pan-sear and simmer

Heat 1 tbs olive oil in a large skillet over medium-high. Add seitan pieces and sear 2–3 minutes per side until lightly browned. Remove to a plate. In the same skillet add remaining 1 tbs olive oil and the shredded jackfruit; sauté 3–4 minutes until edges brown. Add tomato paste and remaining 1 tbs soy sauce, liquid smoke, 1/2 cup water and salt. Return seitan to the pan, stir to combine, reduce heat to low, cover and simmer 10–12 minutes, stirring once, until flavors meld and liquid reduces. Taste and adjust salt or soy sauce if needed.

Rinse the rice under cold water until water runs mostly clear. In a medium saucepan, bring 2.75 cups water, 1 tbs oil and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Cook lentils

Place rinsed lentils, 2.5 cups water or broth, bay leaf and crushed garlic in a small saucepan. Bring to a boil, reduce heat to a simmer, and cook uncovered 20–25 minutes until lentils are tender but hold shape. Drain any excess liquid if needed, discard bay leaf, stir in 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Peel plantains and slice on the diagonal into 1/2-inch thick pieces. Heat a skillet over medium heat with enough vegetable oil to cover the bottom (about 1/4" depth) — roughly 1/2 cup for a 10" pan. When oil is shimmering (but not smoking), add plantain slices in a single layer and fry 2–3 minutes per side until golden brown and caramelized. Work in batches as needed. Transfer to a paper towel-lined plate and sprinkle with 1/4 tsp salt while hot.

Divide rice among 4 plates (or bowls). Spoon lentils to one side, and top rice or a separate area with the vegan shredded beef mixture. Arrange fried plantain slices alongside. Sprinkle chopped cilantro and sliced scallions over the dish and serve with lime wedges to squeeze over at the table.