Vegan Pastel de Choclo with Lentil Filling and Corn Crust

Ingredients

• 1 cup Brown or green lentils
• 1 medium Onion, chopped
• 1 medium Carrot, diced
• 1 stalk Celery, diced
• 2 cloves Garlic, minced
• 4 cups Vegetable broth
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 4 cups Frozen corn kernels
• 1/2 cup Plant-based milk
• 2 tbsp Vegan butter
• 1 tsp Sugar

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Prepare lentil filling: Rinse lentils and set aside.
3. 3In a large skillet, sauté onion, carrot, and celery until softened. Add garlic and cook for 1 minute.
4. 4Add lentils, vegetable broth, smoked paprika, and cumin. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender and most of the liquid is absorbed.
5. 5Prepare corn crust: In a blender, combine frozen corn kernels and plant-based milk. Blend until smooth.
6. 6In a saucepan, melt vegan butter over medium heat. Add corn mixture and sugar. Cook, stirring constantly, until the mixture thickens.
7. 7Pour lentil filling into a baking dish. Spread corn mixture evenly over the lentil filling.
8. 8Bake for 25-30 minutes, or until the corn crust is golden brown.
9. 9Let cool slightly before serving.

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