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Vegan Pastel de Choclo

  1. Home
  2. Vegan Pastel de Choclo
  • 25
    min
    Prep Time
  • 60
    min
    Cook Time
  • 85
    min
    Ready in

  • per
    Yield
  • 420
    cal
    Calories
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    Vegan Pastel de Choclo

    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:

    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.

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