Dairy-Free Pastel de Choclo Breakfast Bowls

Ingredients

• about 450 g Plant-based ground beef
• 1 medium Onion
• 2 cloves Garlic
• 0.25 cup Raisins
• 0.25 cup Black olives
• 1 tsp Ground cumin
• 0.5 tsp Paprika
• 0.25 cup Vegetable broth
• 4 cups Frozen corn
• 0.5 cup Plant-based milk
• 2 tbsp Sugar
• 3 tbsp Basil leaves
• 2 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2In a large skillet, brown plant-based ground beef over medium heat. Drain any excess fat.
3. 3Add chopped onion and minced garlic and cook until softened. Stir in raisins, olives, cumin, paprika, and vegetable broth. Simmer for 10 minutes.
4. 4In a food processor, blend frozen corn, plant-based milk, sugar, and basil leaves until smooth.
5. 5Divide the plant-based beef mixture into oven-safe bowls.
6. 6Top with the corn mixture.
7. 7Bake for 30-40 minutes, or until the corn topping is golden brown and bubbly.
8. 8Let cool slightly before serving.

Substitutions

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