Vegetarian Pastel de Choclo
Discover the rich flavors of Vegetarian Pastel de Choclo, a mouthwatering rendition of Chile’s iconic corn pie. This vibrant dish features a creamy and slightly sweet corn puree layered over a hearty medley of sautéed vegetables like eggplant, zucchini, and red bell pepper, perfectly seasoned with paprika and cumin for a smoky depth. Protein-packed chickpeas and fresh basil add texture and brightness, while a golden crust of parmesan cheese crowns the bake. Perfectly balanced and entirely meat-free, this version of pastel de choclo is an irresistible comfort food that’s ideal for both weeknight dinners and festive gatherings. Ready in under 2 hours, this recipe is sure to become a family favorite! Keywords: vegetarian pastel de choclo recipe, Chilean corn pie, meat-free comfort food, vegetable casserole.
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Recipe Information
Ingredients
- 6 cups fresh corn kernels
- 1 cup milk
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 diced red bell pepper
- 1 medium, cubed eggplant
- 1 medium, diced zucchini
- 1 15 oz can, drained and rinsed canned chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, chopped fresh basil
- 0.5 cup, grated parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
In a large pot, melt 2 tablespoons of butter over medium heat. Add the fresh corn kernels and milk. Cook, stirring occasionally, until the corn is soft, about 10 minutes. Transfer the mixture to a blender and puree until smooth.
In the same pot, melt the remaining tablespoon of butter and add 1 tablespoon of olive oil. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced red bell pepper, cubed eggplant, and diced zucchini to the pot. Cook until the vegetables begin to soften, about 7-8 minutes.
Stir in the drained chickpeas, ground cumin, paprika, salt, and black pepper. Cook for another 5 minutes, until everything is well combined. Remove from heat and stir in the chopped fresh basil.
Lightly grease a 9x13 inch baking dish with the remaining tablespoon of olive oil. Spread the vegetable mixture evenly in the dish.
Pour the corn puree over the vegetable mixture, spreading it evenly to cover.
Sprinkle the grated parmesan cheese over the top of the corn layer.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and slightly crusty.
Let the pastel de choclo cool for a few minutes before serving, allowing it to set slightly.
Serve warm and enjoy the fusion of sweet corn and savory vegetables in this Chilean classic.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 6880 mg | 299% | |
| Total Carbohydrate | 381.6 g | 139% | |
| Dietary Fiber | 71.7 g | 256% | |
| Total Sugars | 142.8 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1107 mg | 85% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 6638 mg | 141% | |
*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.
