Vegan Pastel de Choclo
Indulge in the comforting flavors of Vegan Pastel de Choclo, a plant-based twist on the classic Chilean corn pie. This recipe seamlessly combines the sweetness of fresh corn with the savory depth of a hearty lentil filling, infused with garlic, onions, red bell peppers, and aromatic spices like cumin and paprika. Enhanced with soy sauce, raisins, and sliced green olives for a burst of umami and tang, the dish is layered with a creamy, cornmeal-like topping made from blended fresh corn and plant-based milk. Baked to golden perfection, this vegan-friendly delight offers a wholesome and satisfying meal that's perfect for gatherings or family dinners. Easy to make and packed with texture and flavor, it’s a delicious way to enjoy South American cuisine cruelty-free!
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Recipe Information
Ingredients
- 6 cups fresh corn kernels
- 1 cup plant-based milk
- 4 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cups cooked lentils
- 2 tablespoons soy sauce
- 0.25 cup raisins
- 0.5 cup green olives, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, chopped
- 1 tablespoon sugar
Instructions
Preheat the oven to 375°F (190°C).
In a blender, combine 4 cups of corn kernels with plant-based milk and blend until smooth. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the diced red bell pepper, cumin, and paprika to the skillet. Cook for another 3 minutes, stirring occasionally.
Add cooked lentils, soy sauce, raisins, sliced green olives, salt, and black pepper to the skillet. Stir well to combine and let cook for 5 more minutes. Remove from heat and stir in fresh basil.
In a separate large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the corn mixture from the blender and cook, stirring constantly, until thickened, about 5-7 minutes. Stir in the remaining 2 cups of corn kernels and sugar. Remove from heat.
In a greased baking dish, spread the lentil mixture evenly on the bottom.
Pour the corn mixture over the top of the lentils, spreading it out to cover the entire surface.
Bake in the preheated oven for about 25-30 minutes, or until the top is set and golden brown.
Allow to cool for a few minutes before serving. Enjoy your Vegan Pastel de Choclo!
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 19.5 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1063 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
