This is a favorite dish of my husbands and my sisters. Typically it's made with cream and chicken, but I wanted to be able to eat this Brazilian dish myself. So I figured out how to make it plant-based.
Instead of chicken I use heart of palm, which is a Brazilian staple as well. The flavor of heart of palm is mild, but has a great texture, so it's a great replacement for chicken. Instead of using cream in the dish I found that using vegan sour cream and almond milk is a great alternative.
It's a simple recipe and easy to make, so let's get started!
1 can heart of palm, sliced
1 large onion, chopped
2 Tbsp olive oil
2 (15.25oz) cans Kernel corn
10 green olives, pitted and sliced
8oz vegan sour cream
1/2 cup unsweetened or original non-dairy milk (I use original almond milk)
1 cup vegetable broth
Salt to taste
2 cups Potato Sticks (or Regular Potato Chips if you can't find them)
1 cups shredded vegan cheese
Preheat your oven to 400 degrees.
In a blender, add 1 can of Kernel corn, the sour cream, the almond milk and the vegetable broth and blend until smooth. Reserve.
In a large skillet, add the olive oil and sauté the chopped onion until translucent, on medium heat.
Add the sliced heart of palm and let it fry for a minute or two.
Add the 2nd can of corn, the olives and, finally, the blended cream mixture. Cook until everything is incorporated and you have a creamy consistency. About 5 minutes.
Pour the mixture into a casserole dish (I used a 13" X 9" lasagna dish).
Cover with a layer of vegan cheese. Bake it in the oven until the cheese melts (10 to 15 minutes).
Top it with the potato sticks.
Serve over rice!