This recipe will take you by surprise – it’s ridiculously quick and easy, and totally delicious! The coconut adds creaminess, the corn gives texture and a hint of sweetness, and the stock brings the flavour – all working together perfectly to create a simple yet satisfying entrée, snack or main meal that will feel far too decadent and creamy to be plant based. If you have a spare onion lying around and corn in your freezer, this recipe fast becomes a pantry staple, and a great dish to make in advance.
Serves 2
+ soy free
+ freezer friendly
Ingredients
Extra-virgin olive oil
Can coconut milk
Corn kernels
Cornflour
Chicken-style stock cube or Chicken-style stock powder
Method
This recipe can be found on page 104 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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