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DELICIOUS SAVORY ARGENTINE CORN PIE (Vegan)

The Argentine corn pie is a mouthwatering and versatile dish perfect for any occasion and time of the day. It's savory mixed with the sweetness of the corn, flavorful, comforting, and creamy. You can enjoy this delicious pie at home with this easy and tasty recipe.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Brunch, Entree
Cuisine Argentine-Inspired, Gluten-Free, Vegan
Servings 4 to 6 servings

Equipment

  • 1 Food processor (or blender)
  • 1 Large pan
  • 1 Pie Dish

Ingredients
  

For the Pie Crust:

  • 1 whole food plant-based pie crust (partially-baked)

For the Creamy Mixture:

  • 8 oz firm tofu (drained and patted dry)
  • 1 ½ Tbsp tapioca starch
  • 2 Tbsp nutritional yeast
  • 2 Tbsp lemon juice
  • 1/3 cup unsweetened plant-based milk

For the Filling:

  • 1 onion (large, finely chopped)
  • 2 cloves garlic (minced)
  • 1 red bell pepper (small, diced)
  • 1 green bell pepper (small, diced)
  • 2 cans organic sweet corn (15 oz, drained)
  • ½ tsp paprika
  • 1 tsp nutmeg
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 2 Tbsp organic cornstarch

Optional Toppings:

  • Vegan Parmesan cheese
  • Vegan Mozzarella cheese

Instructions
 

  • Make the Creamy Mixture: Press the tofu to remove excess moisture. Blend the tofu, tapioca starch, nutritional yeast, lemon juice, and plant-based milk until smooth. Set aside.
  • Prepare the Filling: In a large pan, sauté the onion and garlic with a bit of water and a pinch of salt until translucent. Add the diced red and green bell peppers, cooking until soft.
  • Add Creamy Mixture to Filling: Pour the tofu-based creamy mixture into the pan with the sautéed vegetables. Cook for about 5 minutes, stirring occasionally, to allow the mixture to thicken.
  • Combine with Corn and Seasonings: Stir in corn, paprika, nutmeg, garlic powder, salt, and pepper. Make a slurry by mixing two tablespoons of cornstarch with an equal amount of water. Pour the slurry into the pan while stirring continuously. Cook until the filling thickens slightly and everything is well combined and heated through. Let it cool down a little.
  • Assemble the Pie: Preheat your oven to 400°F (200°C). Spread the corn and vegetable mixture into the pre-baked pie crust. Optionally, you can add some vegan parmesan or other vegan cheese.
  • Bake the Pie: Bake in the preheated oven for 25 to 30 minutes, or until the crust and the top of the pie are golden and the filling is set.
  • Serve: Let the pie cool before serving.

Notes

  • Flavor Adjustments: Feel free to adjust the spices according to your taste. Adding a pinch of cayenne pepper or chili flakes can elevate the flavors if you enjoy a bit of heat.
  • Cornstarch Alternative: If you're avoiding cornstarch, arrowroot powder or tapioca flour can be used as a thickener in a 1:1 ratio. This substitution works well for the filling's consistency.
  • Baking Notes: Watch the pie as it bakes to prevent over-browning. Cover the edges with foil if the crust starts to brown too quickly.
  • Storage Tips: Leftover pie stores well in the refrigerator for up to 3 to 4 days and can be gently reheated in the oven or microwave, making it a great make-ahead dish.