Vegan Baked Corn Pudding

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup unsweetened almond milk or any other plant-based milk
• 1/4 cup cornmeal
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1/4 cup aquafaba (liquid from a can of chickpeas, used as an egg replacer)
• 2 tablespoons olive oil or vegan butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon turmeric (for color)
• Salt and black pepper to taste
• Fresh herbs (such as chives or parsley) for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large skillet, heat the olive oil or vegan butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
4. Stir in the corn kernels and cook for another 3-5 minutes to soften them.
5. In a separate bowl, whisk together the almond milk, cornmeal, nutritional yeast, aquafaba, dried thyme, turmeric, salt, and black pepper.
6. Pour the almond milk mixture into the skillet with the sautéed vegetables. Stir everything together and let it simmer for a few minutes until it thickens slightly.
7. Transfer the mixture to the greased baking dish and spread it out evenly.
8. Bake in the preheated oven for 35-40 minutes, or until the top is golden and the pudding is set.
9. Remove from the oven, let it cool slightly, and garnish with fresh herbs, if desired.
10. Serve your Vegan Baked Corn Pudding as a delicious side dish.