Christine says: “This vegan dish uses banana skins not pork to create a rich tangy savoury dish. I typically serve these for my boys in wraps or rolls, which they love.”

Christine Bailey | | @christinembailey

Serves: 4


  • Skins of 2 bananas (yellow rather than blackened skins)
  • 2 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp mild chilli powder
  • ½ tsp garlic powder
  • Pinch of salt
  • 1 red onion, finely diced
  • 1 garlic clove crushed
  • 1 tbsp maple syrup
  • 1 tbsp tamari soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast flakes

To serve: lettuce, tomato, vegan coleslaw, bread rolls


  1. Using a fork, shred the banana peel into long fine strands. Place the strands in a glass bowl. Add 2 tsp of the olive oil, spices and salt and toss together with your hands.
  2. Add the remaining oil in a sauté pan. Sauté the red onion and garlic for 2-3 mins to soften. Add the banana peel with the spices to the pan and sauté, stirring regularly for about 5 mins to soften. Add the maple syrup, soy sauce, vinegar, yeast flakes and passata to the pan and simmer for 5-6 mins to create a thick sauce.
  3. Griddle the bread roll, if wished. Pile the pulled banana peel onto the rolls then top with lettuce or your favourite toppings. Serve.

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