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0
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minReady in -
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450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:corn
- Seasons:summer,fall
- Cuisines:
- Courses:dinner,lunch
Recipe Description
A delightful vegan version of the traditional Chilean dish, Pastel de Choclo. This corn pie contains a hearty filling of mushrooms and lentils, brilliantly simmered with traditional spices, and topped with a creamy corn crust. Perfect for a comforting meal that satisfies both taste and tradition, without any animal products.
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked lentils
- 1 cup diced mushrooms
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup almond milk
- 2 tbsp cornstarch
Steps:
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Saute onion and garlic until soft.
- Add mushrooms, lentils, paprika, salt, and pepper, and cook for 8-10 minutes.
- In a blender, puree corn kernels with almond milk and cornstarch until smooth.
- Spread the mushroom-lentil mixture into a baking dish. Pour the corn mixture over it.
- Let it cool for 10 minutes before serving.
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