Vegan Corn Maque Choux
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 3/4 cup water
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- half of a large white or yellow onion finely chopp you will need 1 heaping cup chopped)
- 1 red bell pepper chopped (145 g, you will need 1 heaping cup chopped)
- 1 teaspoon old bay seasoning (crucial ingredient for flavor)
- 1 tablespoon minced fresh garlic (2 extra large cloves)
- 3 cups corn kernels (i used frozen and let it thaw before
- 1/2 cup lowfat coconut milk (or you can use cashew milk or just make sure you are using a creamy milk)
- 2 teaspoons finely chopped fresh thyme
- 4 sprigs chives finely chopped (optional for garnish)
- Carbohydrate 2.63571749973544 g
- Cholesterol 0 mg
- Fat 0.133664999981822 g
- Fiber 0.954041628686099 g
- Protein 0.441515833273171 g
- Saturated Fat 0.0149156666616135 g
- Serving Size 1 1 serving (101g)
- Sodium 391.661666668573 mg
- Sugar 1.68167587104934 g
- Trans Fat 0.082778333326841 g
- Calories 13 calories
Add the onion, bell pepper, old bay seasoning, black pepper, salt and water to a large pan and turn to medium heat. Once it starts to boil, let it cook about 8 minutes until veggies are tender. All of the water should be gone by then.Add the garlic, corn, coconut milk and fresh thyme. Keep it at medium heat and cook about 10 minutes more or until it has thickened up from the milk. You want it thickened and no more liquid remaining. Taste and add anymore spice if desired depending on how spicy you want it.Add freshly chopped chives for garnish if desired and serve immediately. This as a side dish will serve about 3 people. As more of a main dish, you will only get 2 servings. I served it to the 3 of us as a side dish with roasted potatoes.
