- 0
minPrep Time - 0
minCook Time - 0
minReady in -
perYield - 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.
Similar recipes that you might like:
Indian Chickpea Curry
Transport your taste buds to the vibrant streets of Mumbai with our tantalizing Indian chickpea curry.
Peruvian Vegan Solterito
A vegan twist on the traditional Andean delight, this Solterito salad bursts with the fresh flavors of broad beans, tomatoes, onions, and a zesty lime dressing.
Escalivada
Embrace the vibrant and smoky flavors of the Mediterranean with this simple, yet utterly delicious, Escalivada. Roasted vegetables, dressed in the finest olive oil and a hint of vinegar, promise a dish that’s not only healthy but irresistibly flavorful.
Leave a Reply
You must be logged in to post a comment.
Birthdays, Dinner, Lunch | No Comments » on Chilean Vegan Pastel de Choclo