• 15
    min
    Prep Time
  • 50
    min
    Cook Time
  • 65
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Bread
  • Allergens:gluten
  • Seasons:summer,fall
  • Cuisines:
  • Courses:dinner,lunch,brunch

Recipe Description

A delightful vegan twist on the classic Paraguayan cornbread, Sopa Paraguaya. This savory and moist bread is infused with onions and spiced with fresh jalapeños for a kick.

Ingredients

  • 2 cups of yellow cornmeal
  • 1 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 cup of vegetable oil
  • 2 cups of unsweetened soy milk
  • 2 tablespoons of sugar
  • 1 large onion, diced
  • 2 jalapeños, seeded and finely chopped
  • Salt to taste

Steps:

  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
  3. In another bowl, whisk together the vegetable oil, soy milk, and sugar.
  4. Combine the wet and dry ingredients until well mixed. Fold in the onions and jalapeños.
  5. Pour the batter into the prepared baking dish.
  7. Let it cool before slicing and serving.

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Vegor “The scientist”

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