Go Back
Portion of Vegan Sopa Paraguaya ready horizontal

VEGAN SOPA PARAGUAYA (PARAGUAYAN CORNBREAD)

This Vegan Sopa Paraguaya is a spongy and moist gluten-free cornbread brimming with the irresistible flavors of cheese and onion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine Argentine-Inspired, Gluten-Free, Paraguayan-inspired, Vegan
Servings 6 servings

Equipment

  • 1 chopping board
  • 1 chef knife
  • 1 Skillet
  • 1 mixing bowl
  • 1 Baking dish (I’m using a 2QT (2 L) one)

Ingredients
  

  • 2 yellow onions (medium sized, julienned or sliced)
  • 2 cups corn flour, extra-fine (or extra fine cornmeal, 300 g)
  • 1 tbsp baking powder
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 2 ½ cups plant-based milk (I'm using Unsweetened Organic Soy milk)
  • 10 oz vegan mozzarella cheese (cubed. I'm using my vegan mozzarella recipe)

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures your Sopa Paraguaya will cook to perfection.
  • Sauté the Onions: In a skillet, sauté with water the julienne-sliced onions until they become slightly translucent. This step should take around 5 minutes. Once done, remove them from the heat and allow them to cool.
  • Mix the dry Ingredients: In a large bowl, mix well the corn flour (extra fine cornmeal), baking powder, salt and pepper.
  • Add Wet ingredients: combine the plant-based milk with the dry ingredients. Whisk these ingredients together until they are well incorporated, avoiding lumps.
  • Add the Onions: Incorporate the sautéed onions into the mixture. Mix everything thoroughly to ensure an even distribution of flavors.
  • Introduce the Cheese: Now comes the cheesy goodness! Gently mix in the cubed vegan mozzarella cheese. The mixture will look a bit wet, but don't worry; this is what prevents the Sopa Paraguaya from becoming overly dense.
  • Bake to Perfection: Pour the mixture into your baking dish* and tap it gently to even out the surface. Pop it into the preheated oven and bake for 45-55 minutes** or until it turns a glorious golden brown. You can also check its doneness by inserting a cake tester or toothpick into the center – it should come out clean.
  • Slice and Savor: Once your Vegan Sopa Paraguaya has cooled, slice it into squares or wedges. It's now ready to be enjoyed!

Notes

  • * Having a non-stick and/or well-greased pan is essential for preventing cornbread from sticking and becoming difficult to remove. You can also use parchment paper.
  • ** Time can vary depending on the type of oven, material, and depth of the baking dish, how golden brown you want the surface, etc. Always check its doneness by inserting a cake tester or toothpick into the center – it should come out clean.
  • This Vegan Sopa Paraguaya is best served fresh but can be stored in an airtight container in the refrigerator for five days.
  • To reheat Vegan Sopa Paraguaya, wrap it in foil and warm in a 350°F oven or microwave for 30-45 seconds. Be careful not to overheat.
  • You can also eat it at room temperature.