Now that the trip to Chile is really about to begin, I can’t stay behind by already trying out the local cuisine. Pastel de Choclo is one of the most famous dishes in this 4,000-kilometer-long country in South America. Once I did go to Patagonia (the south) in the amazing Torres del Paine, only there I had my own food with me so not very many opportunities to taste Chilean cuisine. By the way, that’s really recommended the W-track in Torres del Paine but that aside. Today is about this delicious sweet dish that I can really recommend everyone to try!
Pastel de choclo vegan
Chile, like Argentina, is a country with many asados (barbecues) and the original Pastel de Choclo is also full of animal products. For example, many people put minced meat, chicken, milk AND egg in the pastel de choclo. Not exactly vegan friendly in other words! Hence, I made a vegan version, which, by the way, is very easy to make. Here I chose to omit the chicken and egg, because to be perfectly honest, it is not very healthy. Not even if you make a vegan version of it.
Choclo means corn
The taste is sweet and sometimes reminds me very remotely of chocolate. This is particularly due to the choclo, or sweet corn. Choclo is corn in Mapudungun the language of the indigenous Mapuche people. Today, pastel de choclo is eaten even in neighboring Peru, Bolivia and Argentina.
Corn from a jar or fresh choclo
You can choose to buy fresh choclos (corn cobs), or like me, the easy and quick way organic corn from a jar. This recipe serves as a basic recipe where I omitted the sugar and raisins. Find sweet corn sweet enough.
Vegan pastel de choclo: the verdict
Of course, I had my Chilean partner taste it. And the verdict is unanimous: it is super tasty although he would prefer to eat it with raisins next time.
Pastel de choclo is often eaten with tomato “on the side. I like to add tomato and iceberg lettuce for freshness.
Incidentally, in Dutch, pastel de choclo is called corn pastry. Which I find a little strange because personally I don’t really think it looks like a pastry, but that’s just me!
Have you ever eaten Chilean food?
Pastel de Choclo
Ingredients
- 1 large onion
- 3 garlic cloves
- 275 g vegan minced meat
- 800 g sweet corn organic
- 20 g basil organic
- 1 tsp ground cumin
- 1 tsp salt
- 100 ml soy milk or oat milk
- 1 tbsp cornstarch
- Sunflower Oil
Preparation
- Preheat the oven to 180 degrees
- Chop the onions and mince the garlic and set aside.
- Take the corn and rinse it briefly in a sieve. You can then dry the corn kernels slightly in a clean tea towel. Then add 6 or 8 basicilum leaves and use the hand blender to make your pastel de choclo. It doesn’t have to be completely smooth. There may well be pieces in it. Nice right! Set this aside again.
- Heat a little sunflower oil in a pan and once it is slightly hot, add the onion and garlic. Fry it until the onion is glazy and now add the vegan mince as well. Make sure it mixes nicely with the onions and garlic. After a few minutes, add the cumin and salt. Fry until cooked through and set aside again.
- Now warm the corn on low heat. Add 2 more sprigs (i.e. a bunch that has several basicilum leaves on it) and cook with them. After 5 minutes, add the soy milk (if it is very thick, you may add 50ml more) and then the cornstarch. I always strain these first or you will get ugly lumps. Let it heat until it boils.
- Grease the baking dish well and pack the pan with the minced meat and onion mixture. Spread it over the baking dish. Next, pour the corn on top. Divide well.
- Put the dish in the oven and leave in for 20 to 30 minutes. You want the top to get a little crispy, so make sure you also use the grill at the end when it doesn’t get crispy.
- After 30 minutes in the oven, cool briefly and voila, tu pastel de choclo!
- Delicious with a fresh salad.
