Is everyone recovering from their T-day food comas yet? I’ve been loving all the photos of vegan holiday treats from around the great wide blogosphere. Although I didn’t prepare a huge spread on the big day, I thought I’d share another veganized vintage recipe that makes a great holiday side dish or potluck contribution! I had so much fun sharing the first few recipes that I had to keep going, and this dish is from the same book. It’s an Herbed Corn Bake, adapted from America’s Best Vegetable Recipes: 666 Ways to Make Vegetables Irresistible. It’s simple, tasty, and makes good use of fresh, frozen or canned corn!
Herbed Corn Bake
Yield: About 6 servings
3/4 cup plain almond milk
1/2 cup veg mayo
1 T ground flax + 3 T hot water (or your favorite replacer for 1 egg)
1 can whole kernel corn (drained) or 1 1/2 cups frozen (defrosted) or fresh corn
2 slices stale whole wheat bread, crumbled coarsely
1 tsp dried Italian seasoning
1 tsp dried parsley
1/2 tsp salt
1/2 cup dry bread crumbs
1 T olive oil
Preheat oven to 350°F. Spray a 1 1/2 qt casserole dish (or 8-inch round pie plate) with olive oil.
In a measuring cup, whisk together milk and mayo and set aside.
In a small bowl, mix ground flaxseed and hot water and set aside.
In a medium bowl, combine corn, crumbled bread, herbs and salt. Toss with a fork to combine. Add flax egg and milk mixture and stir until just combined. Pour into casserole dish.
In a small bowl, combine bread crumbs and olive oil until crumbly, then pour evenly over the top of the corn mixture.
Bake 25-30 minutes until golden brown and bubbly. Allow to cool slightly before serving.
* The addition of vegan shredded cheese to the corn mixture would be a delightful twist! Also consider using half corn and half green beans, or some other combination of canned/frozen veggies.
