Pastel de choclo
filling & flavourful
Pastel de Choclo is a South American twist on a shepherd’s pie, and we’ve twisted it again to make it plant-based. The mushroom and squash filling provide a filling and satisfying texture packed full of traditional Chilean spice and flavour.
This recipe is:
- Flavourful
- Filling
- Lower glycemic index
- Complex carbs
If you love this pastel de choclo, try our Cranberry Lemon Yogurt Muffins next.
Recipes like this
5-Minute Cashew Alfredo Sauce
Cozy Bean & Lentil Red Wine Chili
Pumpkin Seed Meatballs
Crispy Glazed Tofu
Mushroom gravy
Classic tomato soup
Pastel de Choclo
Ingredients
- 1 acorn squash
Corn topper
- 5 cups corn (6 corn on the cob or 1 bag frozen corn)
- 2 tbsp cornmeal
- 1 bunch basil (10 leaves)
- 2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1.5 tbsp coconut oil
- crushed walnuts
Veggie Bottom
- 2 tsp olive oil
- 3 small/medium onions, diced
- 1 tsp ground cumin
- 1 tsp salt
- 2 tsp pepper
- 1 can lentils (or equivalent soaked lentils)
- 2.5 cups mushrooms, diced small
- 1 sprig rosemary
- 1 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
- 1 vegetable bouillon cube
- 1 tbsp paprika
- black or kalamata olives, sliced
- cayenne (optional)
Instructions
Acorn squash
- Preheat oven to 425 degrees.
- Slice acorn squash in half and remove the seeds and pulp from the inside.
- Slice squash in 1/4 thick rounds.
- Lay squash on baking sheet and baste with olive oil and cayenne pepper if using.
- Bake until squash is soft and lightly browned.
- Remove from oven and let cool.
Veggie Bottom
- Heat a pan over medium heat and sauté half an onion.
- Once onion is translucent, add the diced mushrooms, salt, pepper, and apple cider vinegar. Cook until mushrooms have reduced.
- Once the mushrooms have reduced, add the rosemary leaves and balsamic vinegar. Cook for 4 minutes and then add the lentils (if canned rinse and drain fully) and bouillon cube dissolved in 3/4 cup water (or if using soaked/drained lentils, 1 1/4 cup water).
- Stir in the rest of the onion, ground cumin, paprika, and additional salt and pepper to taste. Cook until lentils are fully soft and the mixture is moist.
- Turn off heat.
Corn Topper
- If using fresh corn, boil corn cobs until corn is al dente (not fully soft). Let the corn cool and then use a knife to slice all corn from husk.
- In a large pot heat and cook corn until soft. Add coconut milk, basil, salt, pepper, paprika, and continue to cook, occasionally stirring for approximately 10 more minutes.
- Blend the corn mixture with a hand mixer on pulse. Make sure to leave some chunkier parts.
- Add cornmeal and continue cooking over medium heat for 5 minutes. Consistency should be firm.
- Taste and adjust seasoning to taste. Cool and then serve. It will thicken slightly when cool.
Assembly
- In baking dish, layer the veggie bottom as a base, filling the bottom of the dish.
- Add a layer of acorn squash on top of the veggie mixture and olives sprinkled over the top.
- Cover the squash layer with the corn topper.
- Sprinkle crushed walnuts over top.
- Bake until slightly brown.
Notes
Recipe Cost Breakdown
Ingredients | Quantity | Measure | Cost |
Corn | 5 | Cups | 3.49 |
Cornmeal | 2 | Tbsp | 0.14 |
Basil | 1 | Bunch | 3.29 |
Salt | 2 | Tsp | 0.01 |
Pepper | 1 | Tsp | 0.11 |
Paprika | 1 | Tsp | 0.06 |
Coconut oil | 1.5 | Tbsp | 0.69 |
Olive oil | 2 | Tsp | 0.16 |
Onions | 3 | Each | 3.90 |
Ground cumin | 1 | Tsp | 0.18 |
Salt | 1 | Tsp | 0.006 |
Pepper | 2 | Tsp | 0.22 |
Lentils | 1 | Can | 1.79 |
Mushrooms | 2.5 | Cups | 3.49 |
Fresh Rosemary | 1 | Sprig | 0.15 |
Apple Cider Vinegar | 1 | Tbsp | 0.02 |
Balsamic Vinegar | 2 | Tbsp | 0.30 |
Vegetable bouillon cube | 1 | Each | 0.75 |
Paprika | 1 | tbsp | 0.17 |
Total | 18.93 | ||
Cost per serving | 6.31 |
Tried this recipe?Let us know how it was!
You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
Watch Alicia make ‘Pastel de Choclo’