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Author
Veg Life Staff
Ingredients
15
oz.
Can of WHITE Hominy
15
oz.
Can of YELLOW Hominy
½
C
Yellow Corn
1
tbsp
Vegan Margarine
such as Earth Balance
1
tsp
Oil of your choosing
¼
C
Onion
Diced
¼
tsp
Garlic
Minced
⅛
C
fresh Green Pepper
diced
4.5
oz.
Can of Chopped Green Chiles
we used mild
½
C
Vegan Sour Cream
such as Tofutti
¼
C
Vegan Mexican Shredded Cheese
such as GO Veggie! plus 1 Tbl for the top
⅛
tsp
Black Pepper
¼
tsp
Salt
Fresh Parsley
chopped
Green Onion
sliced for garnish
Instructions
Preheat the oven to 350 degrees.
In a small saucepan, heat 1 tsp of oil and add the onion. Saute until tender.
Add the minced garlic.
Set aside to cool slightly.
Drain the liquid from the hominy and rinse briefly. Drain.
In a large bowl, combine both the white and yellow hominy.
Add the corn to a small bowl with the margarine and microwave until warm.
Stir in the onion mixture.
Add the fresh green pepper and green chiles.
Gently fold with sour cream, shredded cheese, salt, pepper and chopped parsley.
Top with a sprinkle of shredded cheese.
Bake for 20-25 minutes until heated through and the cheese is melted.
Top with green onions and serve hot with blue corn tortillas.
Notes
Serves: about 4 Cups