This vegan twist on the classic Chilean casserole layers sweet corn puree with a savory filling of lentils and vegetables, creating a deliciously complex vegan feast perfect for special occasions or cozy winter dinners.
Casserole
Vegan Pastel de Choclo
This vegan twist on the classic Chilean casserole layers sweet corn puree with a savory filling of lentils and vegetables, creating a deliciously complex vegan feast perfect for special occasions or cozy winter dinners.
About this recipe
Method
25 min prep · 60 min cook
- 1
Preheat oven to 375°F (190°C).
- 2
In a food processor, blend corn kernels until smooth. Set aside.
- 3
In a saucepan, heat olive oil over medium heat. Add onion and garlic, cook until onion is translucent.
- 4
Add lentils, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- 5
Stir in peas, season with salt and pepper, and cook for another 5 minutes.
- 6
Bake for 40 minutes, or until the top is golden.
- 7
Let cool for 10 minutes before serving, garnished with chopped basil.
Courses: Dinner
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