Vegan Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty and black — mash into something wonderfully creamy and naturally sweet, and this version leans into that with bright lemon and silky olive oil. The garlic gets a quick bloom in the pan until it's fragrant and just golden, then it's folded straight into the mash along with lemon juice, zest, and a pinch of turmeric that turns everything a gorgeous pale yellow. Every single ingredient here is plant-based by nature, so there's no swapping or substituting required — it just works. The result is rich and satisfying in a way that feels indulgent without being heavy, which is honestly a rare thing for a side dish this simple. A scatter of fresh parsley on top adds a little color and a clean, herby finish. Serve it straight from the bowl while it's still warm and you'll have a hard time not going back for seconds.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into 2-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the plantain chunks in a large saucepan and cover with cold water by at least 1 inch. Add 1 tsp salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the plantains are completely tender and a fork slides through without resistance.
- 2
While the plantains cook, warm the olive oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as garlic can brown quickly.
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