Olive oil 3 Tbsp.
Yellow onion, minced 1 each
Chipotle pepper in adobo 1 pepper
Garlic, minced, divided 4 cloves
Bay leaf 1 each
Sea salt, divided 4 tsp.
Cumin 2 tsp.
Chili powder 2 tsp.
Green chiles 4 oz.
Field Roast™ Italian Garlic & Fennel Sausage Crumble ¾ lb.
Oregano 1 tsp.
Vegetable stock ¾ cup
Cherry tomatoes, halved 10 oz.
Safflower oil 1-2 cups
Green plantains, peeled, 1” slices 4 each
Vegan butter ¼ cup
Cilantro, minced 2 Tbsp.
pico de gallo or mango salsa To taste


  1. In a skillet over medium heat, add olive oil, yellow onion, chipotle pepper, 2 cloves garlic, bay leaf, 2 teaspoons salt, cumin and chili powder. Using a wooden spoon, stir to combine. Allow to cook, stirring occasionally for 5-7 minutes, or until onions begin to become translucent.
  2. Add the green chiles, Italian Garlic & Fennel Sausage Crumble, oregano and vegetable stock; stir. Adjust heat to low and allow mixture to simmer and reduce, stirring occasionally until most of the liquid has been absorbed, about 8-10 minutes. Remove from heat, add tomatoes and stir to combine; set aside.
  3. In a frying pan or deep fryer, heat safflower oil to 350°F (177ºC). Fry plantain slices until golden and tender, about 5-6 minutes; move to a plate lined with a paper towel. Using a mortar and pestle, combine plantains, vegan butter, remaining garlic and 2 teaspoons sea salt; mash until resembles chunky mashed potatoes. Taste and adjust for salt.
  4. Preheat oven to 425°F (218ºC). Spray or brush four medium-sized, oven-safe bowls or ramekins with oil. Divide mixture into four portions; add to bowls or ramekins and press out towards the sides of the bowl, creating a pocket in middle. Spoon sausage filling into each pocket; push the sides of the plantain mixture over the filling to close. Bake for 15 minutes or until plantains start to brown. Garnish with cilantro and fresh pico de gallo or mango salsa; serve.

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