Patacon Using Seitan

This patacon was is so delicious and satisfying! It’s a creative and out-of-the-box way to use plantain!

I love eating plantains as a side but using plantains as the “buns” in this recipe was very different way to use this starchy vegetable I grew up eating throughout my childhood.

Plant based jibarito

A patacon, or a jibarito is a sandwich made with fried plantains as the buns and whatever you desire as the sandwich filling. Traditionally, with thin-sliced steak, lettuce, tomato, mayonnaise, and cheese. Chicago restaurateur Juan “Peter” Figueroa introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in in 1996 after reading about a Puerto Rican sandwich created in Plátano Loco in 1991 substituting plantains for bread.

I filled mine up as a traditional jibarito but the variations are endless! I’m looking forward to doing many different recipes with this plantain-bun method.


Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Vegan Jibarito

  • Servings: 2 people
  • Difficulty: easy
  • Print

A creative and out-of-the-box way to use plantain


  • 1 green plantain
  • ½ cup vegetable oil
  • 1 cup sliced seitan
  • ¼ tsp adobo
  • 1 lemon juice
  • 1 romaine leaf
  • ½ cup sliced cherry tomatoes
  • salt to taste
  • 1 tbsp mayonnaise (optional)
  • half avocado, sliced (optional)


  1. Peel the plantain and cut once vertically and then once horizontally, so that you end up with 4 pieces.
  2. Cook pieces in a deep pan with oil at low to medium heat for 1-2 minutes, or until slightly golden.
  3. After 1-2 minutes, remove from pan and place on plate.
  4. Place a plantain piece onto cutting board lined with parchment paper and use another cutting board lined with parchment paper to squish the plantain piece until flattened. Once flat set aside.
  5. Repeat step 4 for each plantain piece.
  6. Cook each plantain piece again until golden brown then remove from heat and allow any excess oil to drain.
  7. Cook seitan slices in adobo and lemon juice until crispy. Taste for salt.
  8. Assemble jibarito with 2 pieces fried plantian, ½ cup cooked seitan, letuce, tomato, mayonnaise, and avocado.

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I cook with purpose, through creating delicious plant based recipes. I want to change the stigma of plants only cooking and I believe that giving food inspiration to others is the best way to help spread the word. Browse through my recipes and you'll be breaking thru your food boundaries in no time.

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