-
25
minPrep Time -
60
minCook Time -
85
minReady in -
perYield -
420
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Casserole
- Allergens:none
- Seasons:summer
- Cuisines:
- Courses:dinner
Recipe Description
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.
Ingredients
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup red lentils
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon smoked papura
- 1 cup frozen peas
- Salt and pepper to taste
Steps:
- Preheat oven to 375°F (190°C).
- In a food processor, blend corn kernels until smooth. Set aside.
- In a saucepan, heat olive oil over medium heat. Add onion and garlic, cook until onion is translucent.
- Add lentils, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Stir in peas, season with salt and pepper, and cook for another 5 minutes.
- Bake for 40 minutes, or until the top is golden.
- Let cool for 10 minutes before serving, garnished with chopped basil.
Similar recipes that you might like:
PICKED
Smoky Vegan Barbecue Sauce
This Vegan BBQ Jackfruit Sandwich is a mouthwatering delight that will satisfy your cravings for a hearty, flavorful meal.
PICKED
Bamboo Fungus Rolls with Spicy Tofu Filling
Savory bamboo fungus rolls packed with a tantalizing spicy tofu mixture. A perfect vegan delight that tantalizes the taste buds.
PICKED
Vegan Lentil Sambusa Pie
A delightful twist on traditional Sambusa, this Vegan Lentil Sambusa Pie is filled with aromatic lentils and spices, wrapped in a flaky pastry.
Leave a Reply
You must be logged in to post a comment.
Christmas, Dinner, Game Night, New Years | No Comments » on Vegan Pastel de Choclo