2 x medium plantain (pre-boiled in salted water) 300ml vegetable Stock (freshly made or store bought) Salt and pepper to taste 1 x medium fire blacked red capsicum 1 tsp fresh garlic 1 tsp soy sauce Spring onions
Boil two pieces of the peeled plantain in already boiling salted water for eight minutes.
Pour 300ml of shop bought Campbell’s vegan-friendly vegetable stock in to a small saucepan and bring to boil. Making a fresh vegetable stock is optional.
Blacken one whole red capsicum directly on the stove top flame. Make sure all sides are blackened and well roasted. Then cover in aluminium foil and leave to steam (15 minutes including steaming time).
Peel the black skin of the capsicum and remove seeds. Once read flesh is cleaned and ready place into bender with, 1 glove fresh garlic, salt/pepper to taste, 1 tsp soy sauce hot vegetable stock and two plantains and blend on setting one for 2 minutes.