SOPA PARAGUAYA VEGANA - ¡MUY FACIL! - breakvegan

plant-based milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk offers a nutty flavor, while water + cornstarch is cost-effective.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast provides a cheesy flavor with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: none

Bell pepper reduces heat while adding sweetness.

cornmeal

🥗Healthier: whole grain flour

💰Cheaper: none

Whole grain flour adds fiber and nutrients.

Preheat oven to 375°F (190°C).

Grease a baking dish with vegetable oil.

Sauté chopped onion in oil until translucent, about 5 minutes.

Mix cornmeal, baking powder, and salt in a large bowl.

Add sautéed onion and mix well.

Stir in plant-based milk and nutritional yeast until combined.

Fold in chopped jalapeño and coriander.

Pour the mixture into the prepared baking dish.

Sprinkle vegan cheese on top if using.

Bake for 30-35 minutes until golden and firm.

Let cool for a few minutes before slicing.

Serve warm as a side dish.

Cooking Techniques

Spice Level:

Allergens