VEGAN RED BELL PEPPER AND CORN BAKE!

Fast and easy.

This is one of my favorite recipes to make: a proper veggie pie slash bake that can be done in minutes and tastes amazing! This one is a fridge foraging bake and I have used red bell peppers and canned corn. Easy and amazingly delicious!

Enough chitchat! Here is the recipe!

• FOR THE VEGGIE FILLING:
• 2 tablespoons of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced or 1/4 teaspoon of garlic powder
• 1 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste
• 1/2 teaspoon dried oregano or thyme
• 1/2 cup of canned or frozen sweet corn corn
• 1/2 cup of chopped red bell pepper
• 1/2 cup of green olives
• 2 tablespoons of fresh parsley
• A few drops of lemon or lime
• FOR THE BATTER:
• 1/2 cup of canned or frozen sweet corn
• 1/2 onion
• 2 cloves of garlic
• 1/4 cup of oil
• 1 cup of water
• 1 teaspoon salt
• 2 cups of all-purpose flour
• 1/2 tablespoon of baking powder
• Extra fresh chopped parsley
• Cherry tomatoes
• 1 cup = 250 ml
• 1/2 cup = 125 ml
• 1/3 cup = 85 ml
• 1/4 cup = 60 ml

Instructions

  • 1.
    SAUTEE THE VEGETABLES:
  • 2.
    Add olive oil to a pot, set the heat to medium.
  • 3.
    Add the chopped onions, allow them to cook for a few minutes until lightly golden
  • 4.
    Add red bell peppers
  • 5.
    Add the drained canned corn
  • 6.
    Add the sliced green olives
  • 7.
    Add salt, pepper, smoked paprika, garlic powder, and oregano. Mix until all is Incorporated.
  • 8.
    Add fresh chopped parsley and lemon.
  • 9.
    Turn off the heat and reserve it.
  • 10.
    BATTER:
  • 11.
    Add the remainder of the drained canned sweet corn, add salt, black pepper, garlic cloves, And the onion, quartered,
  • 12.
    Add the olive oil, the water, and the all-purpose flor, blend it for a few seconds, don’t overdo it or the batter won’t raise.
  • 13.
    Add baking powder, blend for three more seconds
  • 14.
    Pour the batter mixture into a bowl, along with the sautéed vegetables
  • 15.
    Grease a 9x9 inches baking sheet, add the batter, top it with cherry tomatoes and fresh parsley and bake it for 35 to 45 minutes at 190C /374F.
  • 16.
    Wait 10 minutes before slicing the bake. This bake is amazing warm but it is even better when it's cold!
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