-
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:
Vegan Ghent Waterzooi
A comforting and hearty Flemish stew, traditionally made with chicken or fish, transformed into a vegan delight using a variety of root
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.
Vegan Pav Bhaji
Vegan Pav Bhaji is a delightful medley of vegetables cooked in a tomato base and delicately spiced to recreate the classic Indian street
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