Since I can remember, my grandparents always made baked corn (aka corn pudding) for all holidays. It was one of my very favorite special dishes. I tried to veganize this recipe several times, but it called for a lot of eggs, and Egg replacer didn’t work. Finally, this Easter I made a scrumptious vegan rendition that tastes just like I remember.
3 cups frozen organic corn (measured while frozen)
¼ cup soymilk + 1-2 tablespoons
1 tablespoon of arrowroot
1 tablespoon vegan sugar
½ teaspoon salt
pepper to taste
1 tablespoon melted Earth Balance Buttery Spread
2 teaspoons of baking powder
1 tablespoon of corn meal
- Thaw corn in the microwave.
- Whisk arrowroot in ¼ cup of soymilk.
- Put 1 cup of corn and soymilk in the food processor. Puree.
- Add sugar, salt, pepper, melted “butter,” baking powder, and cornmeal to the food processor, and process well.
- Add remaining corn and maybe 1-2 tablespoons more of soymilk to the food processor and pulse-process to desired consistency. (We like it to have some corn texture, and I add milk until it is a thick pudding consistency.)
- Spray a 4-cup baking dish with high heat canola oil. Scrape corn mixture into dish. Bake uncovered at 350º for one hour (no need to preheat the oven).
Makes about 3 servings.
We have been enjoying this soup so much and have amended the recipe a bit so I thought I would post it again. Cook the veggies to the desired consistency; they will not cook any further in the soup. Draining the liquid off the cooked veggies keeps the soup nice and thick. You can whip this up in about 30 minutes.
32 ounce carton of Imagine Creamy Harvest Corn
2 cups cooked black beans (rinsed and drained)
10 ounce bag of frozen corn (thawed)
1 small onion
1. Put corn soup base, beans, and corn in a medium-large pot (at least 12 cups).
2. Heat over medium-low heat. Do not over cook since the soup base contains soymilk.
3. In another pan, sauté onions and zucchini in water for about 10 minutes. Add tomatoes and continue cooking until veggies are desired tenderness.
4. Drain liquid off veggies in a strainer and add to soup.
5. Heat a few more minutes and serve.
6. You can keep this in the fridge for a few days, and if you need more broth just add soymilk.
The corn soup base has such a yummy flavor; you could get creative and add any veggies.
For Christmas dinner, Chet and I had Bean and Corn Chowder; the red and green veggies were very festive.
2 small onions
1 red pepper
2 cups black beans
10 ounce bag of frozen corn
32 ounce carton of Imagine Organic Creamy Sweet Corn Soup
- Sauté onions and zucchini in water until desired tenderness. Add red peppers when almost done.
- In a medium-large pot (at least 12 cup), pour corn soup, beans, corn, and sautéd vegetable.
- Heat over low heat until hot.
This made about 8 to 9 cups. The Imagine Corn Soup also comes in a smaller 16 ounce container so your could cut this recipe in half. Enjoy!