I have a rule with recipes – I look at the image, and if it makes me salivate and crave to have a bite of what’s pictured, even on a full stomach – then I know it will be a hit! This is exactly the type of recipe that not only gives me wild fantasies of how delicious it is – but makes me eager to try asap!
Simply put, this is a Chilean dish very similar to shepherd’s pie. Typically, this dish has big juicy chunks of beef, but we find eggplant is the best substitute as it doesn’t have much flavor of its own and carries all the flavors of the dish while still retaining its shape. This is fantastic served with a green salad dressed with our lemon and cumin vinaigrette.
So, to make the recipe you’ll need:
FOR THE PASTEL DE CHOCLO:
1 large eggplant, cut into 3/4-inch cubes
9 ounces Button mushrooms, quartered
1 onion, finely chopped
3 garlic cloves, crushed
1 jalapeño, finely diced (seeds removed for a milder version)
If you love my choice of vegan recipes, be sure to download The Succulently Nutrient Full recipe book, featuring 145 nutritionally balanced recipes that will provide you with all the taste and nutrition you need for a healthy, active vegan lifestyle!
Dea is passionate about pursuing gentle, pure living in all its forms. She’s a veg and fruit foodie, who loves to explore the healing properties of plant-based foods and then fully indulge in their sun-filled taste. She believes that “In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you.”