Vegan Corn Pudding

By Bibigallini

A delicious dairy and egg- free version of a Thanksgiving favorite.

Ingredients

• 1/4 Cup Almond Milk
• 1/2 Cup Firm Tofu, Crumbled
• 3 Tablespoons Almond Flour
• 1/4 Cup Large Flake Nutritional Food Yeast
• 2 Tablespoons Organic Corn Starch
• 1/4 Cup Cornmeal
• 1 Teaspoon Baking Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Lemon Pepper Seasoning
• 1 & 1/2 Teaspoon Sugar
• 1/8 Teaspoon Salt
• 1/8 tsp Nutmeg
• 14oz. Can Cream Style Sweet Corn
• 14 oz. Can Whole Kernel Corn

Preparation

Step 1

Preheat oven to 400 degrees.

In the food processor put, almond milk, tofu, almond flour, yeast flakes, corn starch and process until completely smooth. Set aside.

In a medium sized mixing bowl place the cornmeal, baking powder, onion powder, lemon pepper seasoning, sugar, salt, and nutmeg and mix together until well combined.

Next place the mixture from the food processor into the mixing bowl along with the rest of the ingredients. Stir together and place into a 2 quart casserole dish that has been oiled with a little bit of olive oil. Place into the oven and bake for 45 to 50 minutes or until center is set.