Yuca Pie with Plant-Based Wild Savory Filling, Sweet Pepper, Ripe Plantain and Llanero Cheese Crust

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 6 g salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove the fibrous core if present, and mash the hot yuca with the butter, milk, and black pepper until smooth and firm. Set aside.

2. 2

   2. While the yuca cooks, hydrate the textured vegetable protein with the hot vegetable broth for 10 minutes. Then lightly drain if there is excess liquid.

3. 3

   3. Heat 15 ml (1 tbsp) annatto oil in a large skillet over medium heat. Sauté the onion for 3 minutes. Add the garlic, sweet pepper, and red bell pepper, and cook 4 minutes more.

4. 4

   4. Add the tomato, hydrated vegetable protein, Worcestershire sauce, grated panela, cumin, oregano, and the remaining 4 g salt. Cook for 8 to 10 minutes, stirring, until you have a moist but thick filling. Add the green olives and cilantro, mix for 1 more minute, and remove from the heat.

5. 5

   5. In another skillet, heat the remaining 15 ml (1 tbsp) oil and brown the ripe plantain slices for 1 to 2 minutes per side, until lightly caramelized. Set aside on a plate.

6. 6

   6. Preheat the oven to 375°F / 190°C. Lightly grease a baking dish about 23 x 23 cm (9 x 9 in).

7. 7

   7. Spread half of the mashed yuca over the bottom of the dish. Evenly distribute the plant-based filling on top. Arrange the browned ripe plantain slices over the filling.

8. 8

   8. Cover with the remaining mashed yuca, smoothing it with a damp spoon. Sprinkle the grated Llanero cheese evenly over the top.

9. 9

   9. Bake for 18 to 20 minutes at 375°F / 190°C, until the pie is hot and the cheese is nicely golden. For more color, broil for 2 extra minutes, watching closely.

10. 10

    10. Let rest for 8 to 10 minutes before slicing and serving so the pie sets properly.