| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 9g | 1g | 50g |
| sugars | fibre | protein | salt |
| 7g | 4g | 7g | 0.25g |
Why I Love Chilean Vegan Tomaticán
From the sunny orchards of my California upbringing to my kitchen, the virtues of fresh, healthful ingredients are a cornerstone of my culinary approach. And it gives me immense pleasure to showcase this in the form of a Chilean favorite – Vegan Tomaticán. A delightful dish that mirrors the fresh, colorful bounty of the fields and hugs your soul with comforting flavors.
A Taste of Chile In Your Kitchen
The Vegan Tomaticán recipe is one that took me on a gastronomical journey straight to the heart of Chilean cuisine. As a native Californian, my love for vibrant fresh produce and health-conscious eating discovered a kindred spirit in this South American dish. Transforming a traditionally meat-heavy recipe into a vegan-friendly version seamlessly blends my West Coast sensibilities with cultural respect and love for international cuisines.
This dish brings to mind similar hearty one-pot wonders like Ratatouille, with its celebration of vegetables, or even a rich, tomato-based Spanish Paella sans the seafood. It works brilliantly as a stand-alone main or as a vibrant side dish to balance more protein-heavy meals.
Take Inspiration – Discover, Adapt, Create!
My confessions as a culinary enthusiast always leads me back to a world populated with inspiring chefs whose creations continually spark my own kitchen adventures. This particular recipe’s inspiration comes from a combination of various vegan versions I’ve encountered. Notable amongst these is the vegan master chef, Isa Chandra Moskowitz, whose inventive and wholesome recipes have been a much-loved source of innovation in my kitchen.
Contrary to what some people might assume, embracing a vegan or vegetarian lifestyle does not mean letting go of flavors, and the Vegan Tomaticán is a resounding testament to that. From the humble but ever-so-flavorful garlic and onions sautéed in olive oil, to the robust tomatoes, sweet corn, and bell pepper coming together harmoniously with spices, this dish is a festival of flavors on a plate!
And of course, the ingredient list would remain incomplete without the crucial hint of fresh cilantro as garnish – an herb that truly elevates the dish by adding a vibrant splash of color and a dash of refreshing zestiness. Whether spooning over a bowl of warm, cooked white rice or relishing it solo, each morsel of this vegan feast will transport your taste buds to Chile’s lush farms.
So, here’s to creating meals that are not just nourishing to the body, but also nurturing to our spirit. Let’s continue to explore, adapt, and innovate, keeping our hearts open to the myriad flavors this world has to offer.
What You’ll Need
- 4 cups of Roma tomatoes, peeled and diced
- 2 cups of canned sweet corn, drained
- 1 large green bell pepper, chopped
- 2 large onions, chopped
- 4 cloves of garlic, minced
- ¼ cup of olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
- 6 cups of cooked white rice for serving
Method
Step One
Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onions into the skillet and sauté until they become translucent, which should take about 5-7 minutes.
Step Two
Add the chopped bell pepper and minced garlic to the skillet, and continue to sauté for another 3 minutes, until the bell pepper softens.
Step Three
Add the peeled and diced Roma tomatoes, along with paprika and dried oregano. Mix the ingredients thoroughly, then reduce the heat to low. Allow the mixture to simmer for about 20 minutes, until the tomatoes have broken down and the flavors have melded together.
Step Four
Stir in the drained sweet corn into the skillet, and continue to simmer for another 10 minutes. Adjust the heat settings if necessary to prevent the mixture from burning at the bottom.
Step Five
Season the mixture generously with salt and pepper according to taste. Stir well and remove the skillet from heat.
Step Six
Serve the Vegan Tomaticán hot over the cooked white rice. Sprinkle fresh chopped cilantro over the top for garnishing, and serve immediately while the dish is still warm.
Step Seven
Enjoy your homemade Vegan Tomaticán!
