A delightful vegan twist on the classic Paraguayan cornbread, Sopa Paraguaya. This savory and moist bread is infused with onions and spiced with fresh jalapeños for a kick.
Bread
Vegan Sopa Paraguaya
A delightful vegan twist on the classic Paraguayan cornbread, Sopa Paraguaya.
About this recipe
Method
15 min prep · 50 min cook
Preheat the oven to 350°F (175°C). Grease a baking dish.
In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
In another bowl, whisk together the vegetable oil, soy milk, and sugar.
Combine the wet and dry ingredients until well mixed. Fold in the onions and jalapeños.
Pour the batter into the prepared baking dish.
Let it cool before slicing and serving.
Courses: Dinner, Lunch, Brunch
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