Vegan Bandeja Paisa

Ingredients

• 1 cup Dried red beans
• 6 cups Water
• 12 oz Vegan chorizo
• 1 lb Seitan
• 2 tbsp Soy sauce
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 4 cups Cooked white rice
• 2 medium Avocados
• 2 large Sweet plantains
• 1/4 cup Vegetable oil
• 4 small Vegan arepas
• 1 cup Hogao (Colombian tomato and onion sauce)

Instructions

1. 1The day before cooking, place the 1 cup dried red beans in a large bowl and add enough water to cover them by at least 2 inches. Let the beans soak at room temperature overnight. The next day, drain and rinse the soaked beans thoroughly.
2. 2Place the drained 1 cup dried red beans into a large heavy-bottomed pot with 6 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the beans are very tender when tasted.
3. 3While the beans cook, cut the 1 lb seitan into 1/2-inch cubes. In a medium bowl, combine the seitan cubes with 2 tablespoons soy sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder, then stir to coat evenly. Let the seitan marinate at room temperature for at least 30 minutes.
4. 4Heat 1/4 cup vegetable oil in a 12-inch skillet over medium-high heat (350°F/175°C). Add the marinated seitan cubes to the hot oil and fry for 8-10 minutes, stirring occasionally, until they are golden brown and crispy on all sides. Remove the seitan 'chicharron' from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain.
5. 5In the same 12-inch skillet with the remaining oil, add the 2 large sweet plantains, which have been sliced lengthwise into 1/2-inch thick pieces. Fry the plantains over medium heat (325°F/160°C) for 3-4 minutes per side, until they are golden brown and caramelized. Remove the fried plantains from the skillet and set them aside.
6. 6Place the 12 oz vegan chorizo in a small skillet over medium heat (300°F/150°C) and cook for 5-7 minutes, stirring occasionally, until heated through. While the chorizo warms, place the 4 small vegan arepas in a dry skillet over medium-low heat (275°F/135°C) for 2-3 minutes per side, until they are warmed through.
7. 7Halve the 2 medium avocados, remove their pits, and slice each half. On each of 4 plates, place 1/4 of the cooked beans and 1 cup of the 4 cups cooked white rice. Divide the warmed 12 oz vegan chorizo, the crispy seitan 'chicharron', the sliced 2 medium avocados (half an avocado per plate), and the fried 2 large sweet plantains (half a plantain per plate) among the 4 plates. Serve each plate with 1/4 cup of the 1 cup hogao on the side.

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