Vegan Pastel de Choclo

Discover the comforting flavors of Vegan Pastel de Choclo, a plant-based twist on the classic Chilean corn pie. This hearty, crowd-pleasing dish features a velvety corn topping made from fresh kernels blended with plant-based milk, layered over a savory filling of spiced lentils, sautéed bell peppers, and aromatic onions. A medley of raisins, green olives, and fresh basil provides bursts of sweetness and tang, creating a perfectly balanced flavor profile. Baked to golden perfection, this dish offers a satisfying combination of creamy, sweet, and savory in every bite. Perfect for family dinners, meal prep, or gatherings, this vegan comfort food is easy to make and celebrates a fusion of vibrant ingredients and cultural heritage. Keywords: Vegan Pastel de Choclo, plant-based corn pie, Chilean-inspired vegan recipe, lentil filling, dairy-free comfort food.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a blender, combine 4 cups of corn kernels with plant-based milk and blend until smooth. Set aside.

Step 3

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.

Step 4

Add the diced red bell pepper, cumin, and paprika to the skillet. Cook for another 3 minutes, stirring occasionally.

Step 5

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.

Step 6

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.

Step 7

In a greased baking dish, spread the lentil mixture evenly on the bottom.

Step 8

Pour the corn mixture over the top of the lentils, spreading it out to cover the entire surface.

Step 9

Bake in the preheated oven for about 25-30 minutes, or until the top is set and golden brown.

Step 10

Allow to cool for a few minutes before serving. Enjoy your Vegan Pastel de Choclo!

Nutrition Facts

Serving size	(2443.7g)

Amount per serving	% Daily Value*
Calories	2510.8

Total Fat 91.5g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 5774.5mg	0%
Total Carbohydrate 391.2g	0%
Dietary Fiber 77.5g	0%
Total Sugars 132.5g
Protein 86.6g	0%

Vitamin D 100.0IU	0%
Calcium 813.8mg	0%
Iron 27.9mg	0%
Potassium 5876.0mg	0%

*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.

Source of Calories

Fat: 30.1%

Protein: 12.7%

Carbs: 57.2%